They’re tasty. You'll find everything you need to know to master upland game in Hank Shaw's cookbook Pheasant, Quail, Cottontail. Meanwhile melt crisco in cast-iron skillet. So squirrel-y. Squirrel season is upon us here in California, so I reckon it’s time to offer up to you how I cut up a squirrel for eating. Pour off about half the fat. Cook on low heat for 15 minutes or until the bacon is cooked and the onion is soft. Flour and season squirrel and brown on all sides in a skillet with just a little oil. Add butter to a small frying pan over medium heat. (I'm lying -- I have never eaten squirrel, but I am American, which is almost the same thing. Squirrel meat is densely textured with a much richer flavor than rabbit or chicken. Good on her I say ;). You are left with the torso and belly flaps. Young squirrel is good simply quartered and fried. You can personalize your breading mix by adding any other spices you choose. USMCShooter. To skin the squirrel, work two fingers of each hand under the skin through the incision you just made. USMCShooter. Be sure to simmer, not boil the meat; it should not be falling off the bone when you remove it from heat. Possibly I shld do something similar with him... Aforkfulofspaghetti - cheers sugar, why I do declare that suggestion of yours would be mighty, mighty fine. Start browsing till you find something. Advertising on Group Recipes is sold by So does Mr. Squirrel. Please consider making a contribution to wikiHow today. Cook for an hour, rotating occasionally. Remove the squirrel from the skillet and place it on a wire rack over paper towel. What do you consider the best meat in the woods? came home to some of the best squirrel in the world! Be careful to keep the oil hot enough to fry the squirrel, but not so that it burns. Older squirrel meat tastes best when it's cooked long and slow. You can contact the sales team for more info. Remove the squirrel from the skillet and place it on a wire rack over paper towel. Repeat until all pieces are coated. Fry the dredged squirrel pieces for 3 to 4 minutes per side in 350-degree oil until the coating is crunchy and golden-brown. :). If you want to learn how to grill squirrel or include it in a stew, keep reading the article! Remove squirrel pieces one at a time and place them in the breading., consider supporting our work with a contribution to wikiHow. — and the skin will come off in either direction. This method ensures that the squirrel is not only cooked, but also cleaned without having to skin, gut, butcher, etc. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. So too with Mr. Squirrel. When in doubt, it is safest to braise or stew a squirrel. The only exception is some types of seafood, which is, as far as we know, less sentient than mammals (though many people would object in that case, too). 4. J. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. love that photo of the carnivorous little girl (: I had dinner with a colleague and his wife and she said growing up she thought there were two types of squirrels, the cute ones that jumped from tree to tree and the type you ate! Wash the squirrel under lots of clean, cold water and you are ready to break him down. Wash squirrel well n make sure no shot left anywhere. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Drain in a colander, leaving some herbs on the meat. You’ll get it most of the way, but the skin will hang up under the legs and at the center of the belly. What makes it unique is more than its appearance and flavor, it is the texture too—squirrel is buttery. Drain the pieces of meat and pat them dry with paper towels. Can you cook a squirrel by throwing it live into boiling water like lobster? Meanwhile melt crisco in cast-iron skillet. Save the heart. The squirrel is a wanderer, sometimes ground-dwelling and social, living in well-developed colonies or sometimes tree-dwelling and solitary. Add the squirrel, and cook it until until it is lightly browned on both sides. Add the squirrel, and cook it until until it is lightly browned on both sides. To test whether the oil is hot enough to fry, dip the handle of a wooden spoon into the oil. Season immediately with salt and pepper to taste, to help preserve the crispiness. Squirrel meat is often procured by younger hunters, so make sure that any youth hunter is responsible and well-trained.