Got a good method of cooking squirrels?

[Hickory Nut]

"Eating squirrels is like eating rats." If I've heard this once, I heard it a hundred times. Any time I talk about cooking squirrels there is always somebody that goes off talking about how they would never eat a squirrel. "They're just rats that live in trees." They don't know what they're missing. If handled right in the field, and prepared properly for the table, it's very good eating.
My old standard recipe for squirrels is to cut them in 5 pieces (I discard the upper back section), shake them in flour and brown the pieces in a little oil. Then add a little onion and spices and about a cup or so of water and let them simmer for an hour or so. I enjoy this recipe but I've heard of squirrel and dumplings and that also sounds good. Anyone have a good recipe to share, or any tasty way to prepare them?

 

[sneakboxer]

I brown mine as you do then simmer in gravy or mushroom soup with carrots, potatoes, and onions. I put Bisquick on top and then bake till the batter is brown. They are so good the wife will eat them.
Head shots only with the 17. Is like hunting miniature deer.

 

[pilgrim]

If we get older ones that are tough, we make some dumplings.

 

[mike243]

boil them till fork tender then drain & add your favorite BBQ sauce,add a onion if you like em also,mike243

 

[stik]

(I discard the upper back section)

you're throwing away the best part. that's the backstraps and tenderloins.

 

[mike243]

keep the lower back,throw the ribs away,too hard to cook them unless boiled & not enuf meat for the trouble imo,mike243

 

[outlaw78]

we pressure cook them for 18 minutes,pull them out let them cool,mix 2 eggs(beaten) and about a half a cup of franks hot sauce with the egg,dip the back legs,front legs and lower back in the egg hot sauce mix,flour them up cook till crispy,we eat em like hot wings with a little ranch!!!!

 

[Hickory Nut]

(I discard the upper back section)

you're throwing away the best part. that's the backstraps and tenderloins.

What I meant was I cut the back in two pieces, keep the lower and discard the rib cage. You're right about the loin. The low back has the best parts.

 

[Hickory Nut]

we pressure cook them for 18 minutes,pull them out let them cool,mix 2 eggs(beaten) and about a half a cup of franks hot sauce with the egg,dip the back legs,front legs and lower back in the egg hot sauce mix,flour them up cook till crispy,we eat em like hot wings with a little ranch!!!!

Now that's what I'm talkin about. This recipe sounds very good. I'll have to try it. Thanks.

 

[Bone Collector]

What do you mean if handled right in the field? Never really been into squirrel hunting. I used to like to go, until i found i didn't like how they taste. Maybe this had something to do with it.

 

[stik]

What do you mean if handled right in the field? Never really been into squirrel hunting. I used to like to go, until i found i didn't like how they taste. Maybe this had something to do with it.

you have to field dress them and cool them down just like any other game. carrying them around all day in a game bag ruins alot of squirrels.

 

[Hickory Nut]

When I say handled right in the field, mostly I'm talking about keeping them cool and cleaning them without much delay. From my experience, a squirrel that's not been cleaned and cooled within a few hours will have a stronger "game" flavor. The quicker their cleaned and refrigerated, the better. I think if the animal was gut-shot, it's even more important to clean it as soon as possible. I've known rabbit hunters that will remove the entrails of the rabbits in the field to keep the meat from spoiling and picking up an off flavor.

I think good tasting squirrel is mostly about the recipe used. Squirrel doesn't taste bad, but it does have a game flavor some people don't care for. A good recipe with the right spices does wonders. It helps to cook the squirrel in a way that the meat stays moist (which is important with a lot of game).

 

[basset]

"Bisto" gravy mix would make your shoes taste good, I use it on just about any kind of meat. It's English, I think what we get here is made in Canada... Harris Teeter has it in the imported food section. have also seen it in Kroger and, I think, Publix. Brown 'em in the morning, leave 'em in the slow cooker all day with Bisto gravy and some potatoes, onions, and carrots, bake some biscuits when you get in from work and you're all set.

 

[TheLBLman]

My favorite way . . . . . . .

I usually cut them into 5 pieces:
4 legs and the lower back.

Pressure cook to make tender.
Then fry 'em up like chicken.

If I don't pressure cook them before frying,
many are just too "tough" to suit me.

Taste much like chicken thigh meat to me.
Really enjoy the squirrel dinners myself.

Fried squirrel, fried taters & onions, hot biscuits = MIGHTY FINE!

 

[Anonymous]

Battered and deep fried like chicken

 

[Hickory Nut]

I'm gonna look for that Bisto gravy mix. I bet cooking them all day in a slow cooker makes it real tender.

 

[pulplip fiction]

My favorite way . . . . . . .

Pressure cook to make tender.
Then fry 'em up like chicken.

If I don't pressure cook them before frying,
many are just too "tough" to suit me.


Fried squirrel, fried taters & onions, hot biscuits = MIGHTY FINE!

how long do you pressure cook? previous guy said 18 minutes. im sure thats accurate, just getting a 2nd opinion.