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#3455504 - 11/16/13 02:56 PM Tree rats, what am I missing?
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1358
Loc: Cleveland & Bedford CO

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I've never hunted them but have killed a pile in my life. Mostly in the backyard out of my wife's garden of bird feeder. Decided to clean four that I killed Wednesday. Seasoned flour, pan seared with some onions and into a dish with wine and oil for a 30 min bake. Still a little tough so another 20 mins. Overall not bad, just nothing to write home about.

What's your method? And please dot say bacon, if I have to use bacon to make something edible, I ain't eating it.

My backyard is solid hickory trees, I can kill 5-8 per day and they never stop coming, all year long. (Killed 52 two years ago)
It's insanity that there could be so many in one place.
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#3455565 - 11/16/13 03:25 PM Re: Tree rats, what am I missing? [Re: TheRealSpurhunter]
TNCharlie
8 Point


Registered: 10/06/03
Posts: 1266
Loc: Columbia TN

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I'm sure that you will get some good suggestions. Mine would be to sprinkle them with some meat tenderizer and parboil them for 15-20 minutes and then cook them however you like'em. Your recipe sounds just fine to me.

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#3455669 - 11/16/13 04:25 PM Re: Tree rats, what am I missing? [Re: TNCharlie]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12461
Loc: Tennessee

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Unless you are slow cooking/braising them, I consider a brine to be essential for cooking squirrel. 4 to 1 ratio for 4 hours. That will help tremendously with moisture retention. I also like to marinade them for 24 hours to get the meat partially broken down. The basics of a marinade are Fat, Acid, Salt & a sugar. You need some combination of those 4 or you are not marinating. Olive oil, lime, salt & brown sugar would be a real basic marinade, for example.
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#3455802 - 11/16/13 05:55 PM Re: Tree rats, what am I missing? [Re: Poser]
pressfit
10 Point


Registered: 12/28/09
Posts: 3027
Loc: Giles Co. Tn

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pressure cook them and then fry, or make squirrel and dumplings...
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#3456086 - 11/16/13 08:15 PM Re: Tree rats, what am I missing? [Re: pressfit]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9362
Loc: Memphis

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Brining works wonders.
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#3456234 - 11/16/13 09:18 PM Re: Tree rats, what am I missing? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12461
Loc: Tennessee

content Online
Problem with the pressure cooker/ parboil method, unless you are making stock, is that you lose all of the intrinsic flavor of squirrel. Granted, you can flavor the meat how you want it from there, but it does not taste like squirrel. It's a short cut to tenderness the same way boiling ribs is a short cut. That being said, I'd rather see people boiling and eating squirrel than not eating it at all, so whatever works.
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3456337 - 11/16/13 10:38 PM Re: Tree rats, what am I missing? [Re: Poser]
chunkandwind
8 Point


Registered: 08/20/08
Posts: 1674
Loc: mckenzie,tn

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Brine for sure. My favorite brine for squirrel is soy sauce,olive oil, just a tiny bit of sesame oil, ginger, a little rice wine vinegar, lemon grass and sugar.
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#3457002 - 11/17/13 12:08 PM Re: Tree rats, what am I missing? [Re: chunkandwind]
waterman
4 Point


Registered: 03/22/08
Posts: 161
Loc: roane county

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we fry them in butter till almost done then cover them in chicken stock and simmer about 2 hrs. remove meat and add corn starch slurry to pan to thicken juices into sauce/gravy. serve with mashed taters.
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#3457225 - 11/17/13 02:28 PM Re: Tree rats, what am I missing? [Re: pressfit]
Rhianna
Spike


Registered: 11/02/11
Posts: 88
Loc: Hohenwald, TN

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 Originally Posted By: pressfit
pressure cook them and then fry, or make squirrel and dumplings...



x2

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#3457369 - 11/17/13 04:12 PM Re: Tree rats, what am I missing? [Re: waterman]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12461
Loc: Tennessee

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 Originally Posted By: waterman
we fry them in butter till almost done then cover them in chicken stock and simmer about 2 hrs. remove meat and add corn starch slurry to pan to thicken juices into sauce/gravy. serve with mashed taters.


You want to pimp that recipe out? Cook 1 squirrel down for stock first and use that squirrel stock instead of chicken stock.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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