How to Cook Squirrel

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  • 8/8/2019 How to Cook Squirrel

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    How to Cook SquirrelAlthough it is not a popular main course, squirrel cantaste great if it is prepared and cooked correctly. Thesquirrel's age, size and method of preparation will

    influence whether you enjoy the dish. Learn to skilfullyskin, clean and cook squirrel.

    Difficulty: ChallengingStep1Rinse the freshly killed squirrel in water, ensuring it isentirely saturated. Leave the squirrel in the water longenough to soak to the skin; this will keep the hair togetherand make it easier to skin.

    Step2Take out the entrails using a sharp knife. Cut on the bellyfrom just under the ribs, through the abdomen andtoward the hindquarters. Remove the bladder first, beingcareful not to spill any urine on the meat. Open the pelvisand take out the remaining organs.

    Step3Skin the squirrel by slicing just under the skin from thehind end and over the belly to the squirrel's flanks. Takethe tail and pull toward the forelegs, removing the hide.

    Step4Cut off the squirrel's feet and head. Pull the remainingskin from the legs. Remove the innards as soon as

    possible. Meat that marinates in the innards will tastegamy.

    Step5Cook the meat. Squirrels are commonly boiled or fried.To boil, put the squirrel in a pot of water or stock andcook for about 2 hours, until the meat is tender.

    Step6To fry, cut the squirrel into pieces and dredge in flour andseasonings. Fry in oil until browned and simmerfor 30minutes.

    Unlike popular misconception, squirrels do not "spoil" if givenreasonable care (mainly kept out of the sun and out where air flowsfreely around them). I have bagged squirrels early in the morning onmany occasions and kept them unskinned until dark on hot Augustdays of the past without ever having a squirrel turn bad. It also is agood idea to keep flies off the squirrels.

    However, I do not doubt that skinning squirrels soon after they arebagged, and keeping the meat on ice would be a desirable thing on aday-long hunt, but I know of no hunters who do this, although itwould be pretty easy to carry a cooler with ice in one's car.

    An added plus to skinning squirrels soon after they are bagged liesin the fact that it is easier to skin a squirrel before muscle tissue

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    stiffens than after. Still, it is not difficult to skin a squirrel after rigormortis has set in.

    When I bagged my first squirrel as a pre-teen kid, my dad was atwork and neither I--nor any of the neighbors--could skin a squirrel.The squirrel, which I was certain would spoil (but didn't) had to wait

    for the return of my father who administered my first squirrel-skinning lesson.

    My father, a hunting mentor named Jack Cain, and numerous otherolder men with whom I hunted around Crothersville, could skin asquirrel in two minutes and give you several seconds change. Thetime element, of course, is contingent upon having a good holder,someone to hold the animal by the back legs while the entrails arebeing removed and the four feet and head cut off (if the head is notsaved for the skillet). I know, the notion that squirrel heads shouldbe saved for cooking may bring about some cases of the "jeebies."But there is a lot of good meat on the cheeks and the part of the headthat joins the neck, not to mention a great little morsel of brain whenthe top of the head is cracked (usually with the handle of a tableknife) after the meat is removed.

    Squirrel heads, of course, are cooked just like the other pieces (six inall, seven if you cook the heads) on each squirrel. The componentsare the four legs, two back pieces (which contain the tenderloin),and the head. Most wild game eaters consider the back lets of thesquirrel "top choice," but I do not look down my nose at any pieceof squirrel including heads.

    So how do you cook squirrel?

    Fried squirrel is a favored method with most wild game cooks, butthey may be boiled (especially the older, tougher ones) and turnedinto a magnificent pot of dumplings. Then, of course, I do not havemany guests leave the table when I present a platter of whole, bakedsquirrels with body cavities stuffed with my sage dressing. Nor has

    any of my guests ever complained about grilled squirrel (in pieces,parboiled in advance to assure tenderness).

    To be honest about this entire thing, I have never seen a squirrel dishI did not like. Squirrel meat can be prepared for the palate in anyway beef, pork many other meats are cooked. Heat is the most

    important element and it can be applied with great success in manyways. Seasoning is a matter for the individual cook, but those whofry squirrel usually sprinkle the pieces liberally with salt and pepper,and dredge (roll) each piece in flour before plopping it into an ironskillet to brown on all sides.

    At this point, the heat is turned low and the skillet is covered afterpouring in a couple of ounces of liquid (half water, half a wine thatis fit to drink). Plain water will do the trick since its function is onlyto render the meat more tender. Still, a little wine taste is not all bad,and a sprinkling of brown sugar is trick of many cooks, the-more-sowhen it caramelizes.

    Incidentally, squirrel fried in this manner will create its own naturalgravy, but if the need arises a great pan of gravy can be made byremoving the meat and adding flour and milk or water as the flourthickens.

    Allegheny Smothered Squirrel Allegheny Squirrel with Dumplings

    Allegheny Squirrel Pie

    Top of Form Keys : Fish Game Small Squirrel Meats

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    2394 Yield >

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    Ingredients :

    1 x Squirrel cut 2 or 3

    pieces

    3 tbl Flour

    1/2 tbl Minced parsley

    1 tsp Salt

    1/8 tsp Freshly-ground

    black pepper

    1/2 cup Sliced mushrooms

    2 cup Stock or milk

    Prepared biscuit

    mix

    Method :

    Cover meat with water and cook for 1

    hour. Remove and bone. Add flour,parsley, salt, pepper, and mushroomsto stock. Cook to thicken, 5 to 10minutes. Add meat and pour into 2-quartbakingdish. Top with biscuit mixtopping.Bake at 350 degrees untilgolden, 30 to 40 minutes.

    This recipe yields 1 to 2 servings.

    Post a comment

    Bacon Fried Rice Bacon From Heaven

    Bacon-Fried Squirrel

    Top of Form

    13787

    Yield >

    4

    [Reset]

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    Keys : Main Dish Small Game Squirrel MeatsWarm

    Ingredients :

    4 x young squirrels

    each cut 6 to 8

    pieces

    1/2 tsp salt

    1/2 tsp freshly-ground

    black pepper

    1/2 tsp garlic powder

    1/4 cup all-purpose flour

    8 slc bacon chopped

    1/4 cup onion sliced

    2 x celery stalks sliced

    Method :

    Combine salt,pepper, garlicpowder and

    flour. Dredgesquirrels in flour mixture.

    Cookbacon in a heavyskilletover

    medium heat until browned. Fry squirrelpieces in bacon grease until mediumbrown. Add remaining ingredients andreduce heat to simmer. Cover and cookfor about 1 1/2 hours or until squirrelpieces are tender.

    Serve with warm rice.

    This recipe yields 4 servings.

    Comments: Anything fried, squirrel

    included, tastes pretty good. Thesquirrels are first fried and thensimmered in liquid until tender. Youngsquirrels taste much better than old

    ones. If you are worried about fat andcholesterol, eat a carrot.

    Post a comment

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    1 tbl fresh rosemary

    leaves minced

    2 tsp lemon juice

    1 cup chicken broth

    4 cup warm cooked rice

    < >

    Broiled Spinach with Four Cheeses Broiled Squirrel ii

    Broiled Squirrel

    Top of Form

    37023 Yield >

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    Keys : Fish Game Small Squirrel Meats

    Ingredients : Method :

    1 x Squirrel split to

    lay flat

    1 tsp Salt

    1/8 tsp Freshly-groundblack pepper

    1 tbl Melted butter

    Rub squirrelwithsalt andpepper;

    brush with melted butter. Put on agreased rack andbroil for 40 minutes,basting every 10 minutes.

    This recipe yields 1 to 2 servings.

    < >

    Broiled Spinach with Four Cheeses Broiled Squirrel ii

    Broiled Squirrel

    Top of Form

    37023

    Yield >

    1

    [Reset]

    Bottom of Form

    Keys : Fish Game Small Squirrel Meats

    Ingredients :

    1 x Squirrel split to

    lay flat

    1 tsp Salt

    Method :

    Rub squirrelwithsalt andpepper;

    brush with melted butter. Put on agreased rack andbroil for 40 minutes,basting every 10 minutes.

    This recipe yields 1 to 2 servings.

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  • 8/8/2019 How to Cook Squirrel

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    1/8 tsp Freshly-ground

    black pepper

    1 tbl Melted butter

    Fried Squirrel Fried Squirrel with Onion Gravy

    Fried Squirrel and Gravy

    Top of Form

    107770

    Yield >

    1

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    Bottom of Form

    Keys : Fish Game Squirrel Meats

    Ingredients :

    1 x Squirrel cut into 7

    pieces

    1 cup Flour seasoned

    with

    1/2 tsp Salt and

    Method :

    Put seasoned flour into small paper

    bag. Putsquirrel, one or two pieces ata time into bag and shake to coat with

    flour. Meanwhile melt crisco in cast-ironskillet. Put squirrel pieces into panand brown on both sides.Reduce heat,cover skillet, and cook for about 20minutes, or until done. Pour off abouthalf the fat. Stir in flour from the baguntil you have a very thin roux, or putabout 2 tablespoons of the flour into a

    1/2 tsp Freshly-ground

    black pepper

    1/2 cup Crisco for frying

    Milk for gravy

    jar with a tight-fitting lid and add milk,then put on the lid and shake until theflour is dissolved and all the lumpshave gone. Make sure you scrape upall the brown bits from the bottom ofthe pan. Add milk, stirring, and bringto a boil. If the gravyis too thick, add

    more milk. If it is too thin add moreflour and milk mixture and reheat to aboil.

    Rocket Info Rocket, Parmesan and Artichoke Salad

    with Chilli and Garlic

    Rocket J Squirrel Honey

    Wheat Ale

    Top of Form

    218071

    Yield >

    54

    Servings [Reset]

    Bottom of Form

    Keys :

    Ingredients :

    3 lb Bavarian dry wheat

    extract

    Method :

    Bring 1 and a half quarts water to 170

    degrees and turn off heat. Add crystalmalt and steep for 40 min. Tempuraturewas 155 degrees after adding malt and

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  • 8/8/2019 How to Cook Squirrel

    6/8

    2 lb Clover honey

    1/2 lb Buckwheat honey

    1/2 lb Light Crystal malt

    (20 Lovibond?)

    1 oz Centennial hops

    11.1% AAU's

    24 oz Wyeast 1056 slurry

    (from previous

    batch)

    stirring. In another pot, start 3 gallonswater boiling.

    When it cames to a boil, strain in liquid

    from crystal malt and also pour anotherquart of hot water through the grains.Add thewheatextract andhoney. Bring

    to a boil. Skim the scum off and thenadd 3/4 ounce hops for 1 hour. Turn offheat and add the last 1/4 ounce hops.

    Whirlpool and let stand to let the trub

    collect. Siphon into carboy and top to 5gallons. Addyeast and shakevigorously. Bottle with 4 oz. cornsugar.Has a very nice floral honey/clovearoma. Nice clear golden color. Mybeershave been much clearer sinceusing the whirlpool technique to get ridof most of the trub before fermenting.Has a clove/wheat beer flavor not muchhoney flavor. I didn't want to use toomuch buckwheathoney in order to letthe wheat flavor come through.

    Original Gravity: 1.050

    Final Gravity: 1.005

    Smoky Joe's Texas Red Chili Smoky Kedgeree

    Smoky Joe Squirrel

    Top of Form

    234156

    Yield >

    Keys : Fish Game Small Squirrel Meats

    2

    [Reset]

    Bottom of Form

    Ingredients :

    2 med Squirrels

    1 tsp Celery salt

    1/2 tsp Freshly-ground

    white pepper

    1 tbl Commercial

    barbecue smoke

    liquid

    4 tbl Butter

    1/2 cup Consomme

    Method :

    Rub squirrelsinside and out with

    mixture ofcelerysalt , white pepper,and barbecue smoke liquid. Let standfor 15 minutes. Rub with soft butterand put under a broiler. Heat 1/2 cupconsommeand melt any remainingbutter into it; use for basting whilebroiling.Broilunder the highest heatfor 20 minutes per side, just enoughbelow the source of the heat to preventburning.

    This recipe yields 2 to 4 servings.

    Squirrel Fricassee

    Top of Form

    244381

    Yield >

    2

    Servings [Reset]

    Keys : Game Meats Hot

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  • 8/8/2019 How to Cook Squirrel

    7/8

    Bottom of Form

    Ingredients :

    1 x Squirrel, cleaned,

    dressed &

    disjointed

    1/3 cup Unsifted flour

    1 tsp Salt

    1/4 tsp Pepper

    3 tbl Butter or

    margarine

    1 med Yellow onion,

    peeled andminced

    1 x Clove garlic,

    peeled and

    crushed

    1/4 cup Julienne strips of

    lean ham

    3/4 cup Chicken broth

    1/4 cup Milk or lightcream

    1 tbl Flour blended

    with 1/4 cup milk

    Method :

    Dredgesquirrel in a mixture offlour,

    salt and pepper, then brown in a heavysaucepan in butter over moderately

    high heat. Add all but last ingredient;cover, and simmer about 1 hour untiltender. Blend in flour paste and heat,stirring, until thickened. Taste for saltand pepper and adjust as needed. Servewith hot biscuits.

    Squirrel Brunswick - Unk Squirrel Fricassee

    Squirrel Casserole Fours

    Top of Form

    244380

    Yield >

    4

    [Reset]

    Bottom of Form

    Keys : Fish Game Squirrel Meats

    Ingredients :

    4 x Squirrels quartered

    4 x Ham slices, very

    thin

    4 med Onions thinly sliced

    4 x Carrots thinly sliced

    4 lrg Potatoes thinly

    sliced

    4 slc Bacon

    4 oz Apple cider

    Method :

    Rub the squirrels withsalt and pepper.

    In the bottom of an earthenwarecasserole with a tight lid, arrange theslices ofham, then a layer of squirrel,then a layer ofonion, a layer ofcarrot,and a layer ofpotato. Continuebuilding up layers, seasoning each withsalt and pepper until casserole is filled.Arrange slices ofbaconacross the top.Add the cider and applejack. Place thelid on the casserole and seal it with apaste made offlourand water. Placethe casserole in a 250 degree oven for

    3 hours. This recipe yields 4 servings.

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  • 8/8/2019 How to Cook Squirrel

    8/8

    4 oz Applejack

    4 tbl Flour

    Salt to taste

    Freshly-ground

    black pepper to

    taste

    Water

    Top of Form

    Yield > 1

    servings

    [Reset]

    Bottom of Form

    Keys : Wild Game Squirrel Meats

    SquirrelJambalaya

    Ingredients :

    1 x Squirrel,

    medium

    Salt and red

    pepper

    3 tbl Oil

    Method :

    Squirrel, along with rabbit, is one of the

    most popular of small game, but it ismuch more varied when it comes toedibility. If the squirrels have beeneatingacorns, which can be judged bythe area in which they are taken, theyshould be soaked in 1 tablespoonvinegar per quart of water overnight

    before cooking.

    Squirrels have scent glands in the small

    of the back as well as under all fourlegs. These, of course, should beremoved. Do not remove all of the bodyfat; some should be left for flavor. Ayoung squirrel's meat is pink to rosy in

    2 lrg Onions, chopped

    3 x Celery stalks,

    chopped

    1 x Garlic clove,chopped

    1/4 x Bell pepper,

    chopped

    4 tbl Parsley, chopped

    2 cup Uncooked rice,

    washed

    1 1/2 cup Water

    2 tbl Salt

    1 tsp Cayenne pepper

    color while raw; it turns a darker red asthe animal ages. If you think you havean old, tough animal, soak it in 3/4 cupsalad oil with 1/4 cup lemon juice for 1hour before cooking. Many people usesquirrel to stretch upland game-birdrecipes, and squirrel is frequently

    substituted inchicken recipes.

    Gray squirrelsdress out at about 1/2

    pound, fox squirrels around 3/4 pound.

    Some people tell the age of a squirrelby checking the underside of the tail ina good light. If there are two or threedark bands running the length of the furon either side, it's a young one. Oldersquirrels have only one such band.

    Cut squirrel into serving pieces and

    season well. Saute in oil until brown;remove fromskillet. Sauteonions,celery, garlic,bell pepper and parsleyinoil until wilted. Replace squirrel in

    skillet; cover and cook slowly about 20minutes or until squirrel is tender. Addrice and water. Stir thoroughly. Addsalt. Cook slowly about 30 minutes oruntil rice is cooked.

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