Preparing and Cooking Squirrel

S

stinkeypete

New member
We have some time and in case of the Zombie Apocalypse...

I recall a friend of mine telling me she loved fried squirrel. She was a country girl, now passed away.

My attempts at cooking squirrel were not successful... it ended up sort of meat flavored rubber for jaw exercises. Having thought it over, I think I am missing some steps in the preparation so I have some theories and questions:

Is it important to let the meat age and let natural enzymes tenderize the meat? I let it sit in the refrigerator a few days after butchering same-day. Maybe that's being too hasty? How do you age your squirrels?

Is there some other technique to softening up tough game that I need educated on? Does anyone use something like a meat tenderizer? Par boiling? Slow cooking?

Sometimes its the simple details that makes all the difference.

Any tips on how to get my squirrel to stop being chewy as rubber?
 
P

Pahoo

New member
So happy to share !!!

Any tips on how to get my squirrel to stop being chewy as rubber?
Click to expand...
I'm going to give Y'all, my easiest, best recipe and there are many, out there. .. :)
I try and cook three squirrels, at a time and cool it all. Greys are best but Fox works fine. Three Squirrels equal 15 pieces.

1) Wash each piece in cold water and roll in spiced flour.
2) Skillet brown in corn oil.
3) Lay pieces, in baking dish.
4) Take one can of Cambel's Cream of Mushroom soup and thin with milt. Add whatever spices you like. You can substitute with Cream of Chicken or whatever you like
5) Place onion slices over the Squirrel and cover with your cream of soup.
6) Bake in 350-Deg. over for two hours, then check for tenderness. The meat will fall off the bone.

Bioapatite and;
Be Safe !!!
 
Last edited:
B

buck460XVR

New member
They need to be braised or stewed/simmered(not boiled) for an hour or so. Like venison, if you cook 'em med-rare, they stay tender, but once you get past that, you need to slowly cook them like Swiss steak in their juices/broth or gravy until they become tender. Crock pots and pressure cookers do a fine job too. Same goes for wild rabbit.
 
O

Oliver Sudden

New member
My favorite way is to place the whole cleaned squirrel in foil add butter and a bit of pepper then wrap it up. Double or triple warped is best then place at the edge of a camp fire or in the fire place. Sip whiskey and occasionally turn the packet around and over for an hour or so. Comes out tender and tasty.
 
G

gwpercle

New member
Low and slow with moisture , I prefer the oven but a crock pot will do .
Place the cleaned squirrels in a roasting pan (with a lid ) on top of a sliced onion .
pour over the meat a can of Cambell's Beefy Mushroom Soup with
1- pkg dry Aus Jus gravy mix
1- pkg dry Ranch Dressing Mix.
cover the pot and place in a 300 degree oven .
check and move squirrel around in gravy every 45 mins.
Add a little water or beef broth is the gravy gets too thick .
When the meat is tender and starting to slip off the bones it's done.
Serve meat and gravy with rice or mashed potatoes or biscuits .

This recipe works for any game or bird , even a pork or beef roast .
Gary
 
J

JERRYS.

New member
I've soaked them in salted water overnight, boiled them (makes it easier to get the meat off), then fried them in a little oil.
 
1

105kw

New member
My dad always soaked rabbit for at least 12 hours in buttermilk before frying.
I saw squirrel treated the same way when I was in Georgia.
 
S

stinkeypete

New member
This is good stuff, boys. I’ve been reading online about “salt brining” and how buttermilk is a natural tenderizer, and about slow cooking... but that’s not the same as from established recipes from fellas that really cook ‘em.

There are a couple ideas I want to try now. Tree rats beware next fall.
 
P

Pahoo

New member
Pre-cooking tips

This is good stuff, boys. I’ve been reading online about “salt brining” and how buttermilk is a natural tenderizer, and about slow cooking.
Click to expand...
I only brine when I'm going to smoke. As far as Buttermilk, my understanding is that it used to draw-out the gaminess but I could be wrong. I have a hunting buddy that puts "everything" into a crock pot, adds some barbeque sauce and union and lets her cook. ….. :cool:

By the way, I might also suggest that when dressing/cleaning the Squirrel, you remove the fatty glands, in the armpits. … :)

Get to cooking and;
Be Safe !!!
 
D

Doyle

New member
Use whatever recipe you like for chicken pot pie and substitute squirrel meat that you have boiled until soft enough to pull off the bones. Use the boiling liquid when you make the gravy.
 
J

jrothWA

New member
I had a recipe from the 70's, that I browned in a panwith flour and butter /poil, transferr into a casserole and added bayleaf and cover the meat in sweet cider. baked @ 300 for hour and served with wild rice [rice-a-roni type]
Added and apple [Waldorf] salad and corn bread. FanTastic!

If using a shotgun, suggest using #4 or 5 shot, as they will pass through minimizing search or biting a pellet. Using .22, go for the head and less cleaning to do.

After getting the skin off, I usually let soak over night in cold water and a couple of "gulb's" of vinegar. Then remove next day dry and use or freeze.
Hair is always hanging around.

Gook luck and ENJOY!
 
P

Pahoo

New member
Getting hungry !!

My wife pressure cooks the meat off the bone, then puts the meat in a nice stew.
Click to expand...
This sounds similar to a recipe I had down in Alabama. The lady cooked the meat as you do and made what she referred to as Squirrel Hash and just eaten on bread or crackers. I might add that compared to norther Fox and grey Squirrels, Alabama Squirrels look and taste, different. Our northern "Grey" squirrels taste delicious. …… :)

Be Safe !!!
 
You must log in or register to reply here.
Top