Squirrel, a lean and flavorful game meat, offers a delicious and sustainable alternative to traditional poultry. While some might find the idea unconventional, properly prepared squirrel is surprisingly tender and boasts a rich, nutty taste. This guide provides a detailed, step-by-step approach to oven-roasting squirrel, ensuring a delectable outcome.
Preparing the Squirrel: A Crucial First Step
Before we even think about the oven, proper preparation is key to a tender and flavorful squirrel. This involves several important steps:
1. Field Dressing and Cleaning:
- Skinning: If you've harvested the squirrel yourself, begin by skinning it carefully. Start at the neck and work your way down, taking care not to tear the skin. A sharp knife is essential here.
- Evisceration: Remove the internal organs, ensuring you don't puncture the gall bladder. This is critical to prevent bitterness in the meat. Rinse the cavity thoroughly with cold water.
- Cleaning: Remove any remaining shot, debris, or blood clots. A thorough cleaning ensures a clean and healthy final product.
2. Butchering the Squirrel:
While you can roast a whole squirrel, many find it easier to quarter or even bone it for more even cooking. This also helps reduce cooking time and ensures the meat cooks thoroughly. If quartering, simply cut the squirrel into four pieces along the natural joints. Boning requires a bit more skill but results in more tender meat.
Marinating for Enhanced Flavor:
Marinating adds depth of flavor and helps tenderize the meat. A simple marinade can work wonders. Here’s a suggestion:
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Ingredients: 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
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Process: Combine all ingredients in a bowl and whisk until well blended. Place the prepared squirrel pieces in a resealable bag or container, pour the marinade over, and refrigerate for at least 2 hours, or preferably overnight.
Roasting the Squirrel: The Oven Method
Now that the squirrel is prepped and marinated, let's move on to the oven roasting process.
1. Oven Preparation:
Preheat your oven to 375°F (190°C).
2. Roasting the Squirrel:
- Placement: Place the marinated squirrel pieces in a baking dish, skin-side up. You can add vegetables such as carrots, potatoes, and onions for added flavor and a complete meal.
- Basting: During the roasting process, baste the squirrel with pan juices every 20-30 minutes to keep it moist.
- Cooking Time: The cooking time depends on the size of the squirrel and whether it's quartered or boned. Generally, it takes between 45 minutes to an hour and a half. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
3. Resting:
Once cooked, remove the squirrel from the oven and let it rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Serving Suggestions
Squirrel pairs well with various sides. Consider serving it with:
- Roasted root vegetables
- Wild rice pilaf
- Creamy mashed potatoes
- Gravy made from the pan drippings
Remember, cooking game meat requires attention to detail and proper preparation. Following these steps will ensure a delicious and memorable squirrel dinner. Enjoy!
