Cooking squirrel might sound unusual, but for many, it's a delicious and sustainable way to enjoy wild game. This guide focuses on pressure cooking squirrel, a method that yields incredibly tender and flavorful meat. While this method works well with other small game, we'll concentrate specifically on squirrel.
Preparing the Squirrel for Pressure Cooking
Before you even think about the pressure cooker, proper preparation is key to a successful meal. This involves several crucial steps:
1. Cleaning and Gutting:
- Field Dressing: Ideally, you should field dress your squirrel as soon as possible after harvest. This involves removing the internal organs and cleaning the cavity thoroughly. Improper field dressing can significantly impact the taste and quality of the meat.
- Washing: Once home, rinse the squirrel thoroughly under cold running water. Remove any remaining traces of entrails or unwanted materials.
2. Skinning and Butchering:
- Skinning: While some recipes call for leaving the skin on, many prefer to remove it for a cleaner presentation and better texture. Start by making an incision at the neck and carefully peel the skin down the body.
- Butchering: Cut the squirrel into smaller pieces, typically quarters or even smaller pieces depending on the size of the squirrel and your pressure cooker's capacity. This ensures even cooking.
3. Removing Excess Fat and Glands:
Squirrel can have a noticeable amount of fat and glands, particularly around the legs and tail. Remove as much of this as possible, as it can impart a strong, undesirable flavor.
Pressure Cooking the Squirrel: Recipe and Instructions
This recipe yields a tender and flavorful squirrel dish perfect for a hearty meal.
Ingredients:
- 1 cleaned and butchered squirrel (approximately 1-1.5 lbs)
- 1 cup water or broth (chicken or vegetable broth work well)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Optional: 1 bay leaf, thyme sprigs, other herbs to taste
Instructions:
- Sear the Squirrel (Optional): For added flavor, sear the squirrel pieces in olive oil over medium-high heat for a few minutes on each side until lightly browned. This step isn't essential but enhances the overall taste.
- Pressure Cooking: Place the seared (or unseared) squirrel pieces in your pressure cooker. Add water or broth, salt, pepper, garlic powder, onion powder, and any optional herbs. Ensure the liquid level is sufficient to cover the squirrel.
- Pressure Cook: Secure the lid and set your pressure cooker to high pressure. Cooking time will vary depending on the size and age of the squirrel. Aim for around 30-45 minutes for a younger squirrel and possibly up to an hour for an older one. Always check your pressure cooker's manual for specific guidelines.
- Natural Pressure Release: Allow the pressure to release naturally for at least 15 minutes before manually releasing any remaining pressure. This ensures the squirrel is fully cooked and tender.
- Shred and Serve: Carefully remove the squirrel pieces from the pressure cooker. The meat should be easily shredded. You can serve it as is, or incorporate it into other dishes like stews, casseroles, or chili.
Tips for Success
- Don't overcook: Overcooked squirrel will be dry and tough. Start with shorter cooking times and add more if needed.
- Experiment with flavors: Don't be afraid to experiment with different herbs, spices, and marinades to find your favorite flavor profile.
- Use a meat thermometer: For precise cooking, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Consider age: Older squirrels may require longer cooking times due to tougher meat.
Conclusion
Pressure cooking squirrel is a convenient and efficient method for preparing this wild game. Following these steps and experimenting with different seasonings will lead to a delicious and satisfying meal. Remember to always prioritize safe handling and preparation of wild game. Enjoy!
