Squirrel, a lean and flavorful game meat, offers a delicious and sustainable alternative to traditionally farmed proteins. While various cooking methods exist, pressure cooking provides a quick and efficient way to tenderize this often-tough meat, resulting in a juicy and flavorful dish. This comprehensive guide will walk you through the process of preparing and cooking squirrel in a pressure cooker, ensuring a satisfying and rewarding culinary experience.
Preparing the Squirrel for Pressure Cooking
Before you begin cooking, proper preparation is key to achieving optimal results. This involves several crucial steps:
1. Cleaning and Butchering:
- Field Dressing: If you've hunted the squirrel yourself, field dressing is crucial. This involves removing the internal organs promptly to prevent spoilage and impart a cleaner flavor. Numerous online resources offer detailed guides on proper field dressing techniques.
- Skinning and Quartering: Skinning the squirrel can be done with a sharp knife, carefully removing the hide from head to tail. Once skinned, quarter the squirrel into manageable pieces for even cooking. Remove any excess fat or sinew.
- Removing Glands: Certain glands within the squirrel can impart a strong, unpleasant flavor. Ensure these are thoroughly removed during the butchering process.
2. Marinating (Optional but Recommended):
Marinating the squirrel for several hours, or even overnight, significantly enhances its flavor and tenderness. A simple marinade might include:
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Adjust quantities based on the amount of squirrel meat you're preparing.
Pressure Cooking the Squirrel: A Step-by-Step Guide
Now that your squirrel is prepared, let's move on to the pressure cooking process itself.
1. Browning the Squirrel (Optional but Recommended):
Browning the squirrel pieces in a little oil before pressure cooking adds depth of flavor. Sear the pieces on all sides in your pressure cooker until lightly browned. This step isn't strictly necessary, but it's highly recommended.
2. Adding Aromatics and Liquids:
Add your chosen aromatics to the pressure cooker. This might include:
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- A few cloves of garlic, minced
Then, add enough liquid to cover the squirrel. Chicken broth, beef broth, or even water work well.
3. Pressure Cooking:
Secure the lid of your pressure cooker and bring it to high pressure. Cooking time will vary based on the age and size of the squirrel and your pressure cooker model, but generally, 45-60 minutes on high pressure is a good starting point.
4. Natural Pressure Release:
Allow the pressure to release naturally for at least 15 minutes before carefully releasing any remaining pressure manually. This ensures the squirrel is fully cooked and tender.
Serving and Enjoying Your Pressure-Cooked Squirrel
Once the pressure has released, carefully remove the lid and check the tenderness of the squirrel. If it's still tough, you can continue cooking for a shorter period. You can serve your pressure-cooked squirrel in various ways:
- Squirrel Stew: Thicken the cooking liquid with a slurry of flour and water for a hearty stew.
- Squirrel and Vegetables: Serve the squirrel with your favorite vegetables, such as roasted potatoes or green beans.
- Squirrel with Dumplings: Top the stew with fluffy dumplings for a comforting meal.
Conclusion: Embracing Sustainable and Delicious Cuisine
Cooking squirrel in a pressure cooker offers a convenient and flavorful way to enjoy this sustainable game meat. By following these steps and adapting the recipe to your preferences, you can create a delicious and satisfying meal that's both environmentally friendly and incredibly tasty. Remember to always prioritize safe handling and preparation of game meat. Enjoy!
