Southwester Squirrel (Hunt-n-Eat cooking)

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I bet it did taste great. How chewy was it? Old fox squirrels are a challenge to make tender. Wonder how that method would work with pheasant?

The Hatch peppers are the thing. I spent several days in Santa Fa last fall and they were included in many restaurant recipes.


Santa Fa locals call their food New Mexican cooking and get upset if you call it Southwestern. :)
 
Looks good Poser!

Now - about those veggie tacos - what all did you put in em? I believe I see frejoles, cilantro, maters, and (squash)??? Did you use any spice on them like the squirrel?
 
Poser, something to consider in those veggie tacos is fried avacado. Place here in Nashville does it and it works out perfect.
 
The flavor profile sounds great, but like others said, it had to be tough meat.

I wonder if you slow cook it first, then just crisp up the skin on the grill as the last step?
 
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I agree, it was just a thought to tenderized it.

I've also slow roasted them wrapped in bacon with the body cavity stuffed with a jalapeno, crushed garlic cloves and a few sprigs of fresh herbs after letting them soak in a salt water brine for a bit. And just crisped up the bacon on the grill at the end. Again a bit on the tougher side, but still very good.
 

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