-
- Species
- Whitetails
- Rut Reporters
- Deer Camp
- Big Game
- Small Game
- Birds
- Special Methods
- Bow Hunting
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Species
- Bass
- Trout
- More Freshwater
- Saltwater
- Catchbook
- Special Methods
- Fly Fishing
- Hook Shots
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Health & Fitness
- F&S Adventurer
- Outdoor Skills
- Total Outdoorsman Challenge
-
- Rifles
- Shotguns
- 2nd Amendment
- SHOT Show
- Outdoor Skills
- Total Outdoorsman Challenge
Print
Email
Share
ADVERTISEMENT
Today on Field & Stream
Loading...
Visit Our Sister Sites at Bonnier Corporation
| Enthusiast | Kiteboarding | QUAD | SKI | Skiing | Scuba Diving | Sport Diver | TransWorld Ride BMX | TransWorld Business | TransWorld Motocross | TransWorld SKATEboarding, | TransWorld SNOWboarding | TransWorld SURF | WakeBoarding | WaterSki | Warren Miller Entertainment | WindSurfing |
|---|---|
| Travel | Caribbean Travel & Life | Destination Weddings & Honeymoon | Islands | Meeting Traveler | Resorts & Great Hotels |
| Lifestyle & Shelter | Florida Travel & Life | Garden Design | Home Ft. Lauderdale | Home Miami |
| Luxury | SNOW | Spa |
| Marine | Boating Life | Cruising World | Fly Fishing in Salt Waters | Power Cruising | Marlin | Motor Boating | Sailing World | Salt Water Sportsman | Sport Fishing | Yachting | NewBoats.com | UsedBoats.com | YachtBroker.com |
| Outdoor | Field & Stream | Outdoor Life | SHOT Business |
| Parenting | Babytalk | Parenting |
| Science | Popular Science | Science Illustrated |
| Saveur | Saveur |
| Working Mother Media | Working Mother |
| Entertainment / Events | World Entertainment Services | World Sports & Marketing |
Fieldandstream.com is part of the Field & Stream Network, a division of Bonnier Corporation.
Copyright © 2012 Bonnier Corp. All Rights Reserved. Reproduction in whole or in part without permission is prohibited.
Answers (18)
its good when cut up into bite size peices and put into a stew.
you can par-boil an old squirrel and then fry it like fried chicken. A young squirrel can be cooked this way without par-boiling.
If you killed a red squirrel I have actually never eaten one.
After you skin it put the washed body in a pan with butter, and spices.
Slow cook them with carrots, potatoes, celerey, green beans, and onions.
fry it up just like steak, maybe even with onions?? yum
1/2 cup balsamic vinegar
1/2 cup soy sauce
3 tbsp lemon juice
3 tbsp sugar
1 tsp garlic powder
1 tsp onion powder
mix add cut up squirrel into zip bag for 6 hours or overnight.
grill basting with melted butter about 5 min per side.
roll it in flour, fry it in butter and put pepper on it.
Rinse the freshly killed squirrel in water, ensuring it is entirely saturated. Leave the squirrel in the water long enough to soak to the skin; this will keep the hair together and make it easier to skin.
Take out the entrails using a sharp knife. Cut on the belly from just under the ribs, through the abdomen and toward the hindquarters. Remove the bladder first, being careful not to spill any urine on the meat. Open the pelvis and take out the remaining organs.
Skin the squirrel by slicing just under the skin from the hind end and over the belly to the squirrel's flanks. Take the tail and pull toward the forelegs, removing the hide.
Cut off the squirrel's feet and head. Pull the remaining skin from the legs. Remove the innards as soon as possible. Meat that marinates in the innards will taste gamy.
Cook the meat. Squirrels are commonly boiled or fried. To boil, put the squirrel in a pot of water or stock and cook for about 2 hours, until the meat is tender.
To fry, cut the squirrel into pieces and dredge in flour and seasonings. Fry in oil until browned and simmer for 30 minutes.
start skinning fron the squirrels back and just use your fingers to peel the skin off. use your knife to cut the paws, head, and tail off. cut up the belly and ribs and split the pelvis. then remove the inards. then wash it off, put it in salt water, and set it in the fridge. when all the bloods out put the squirrel in a ziplock bag until your ready to eat. I boil all the meat until it starts to fall off the bone. then i pull the arms, legs, and ribs apart and smother all of it in bbq sauce. throw it on the grill until you got nice, crispy squirrel bits.
Clean it up good (skin, gut, wash, etc), soak it in salt water overnight to get rid of the blood, then pressure cook until the meat comes off the bones, take it off and set it aside, discard the bones, use the remaining broth to make a white gravey, put the meat back into that, serve with biscuits and fried or mashed potatoes. Nothing better.
ryan you stuiped for not knowing how to cook a squirrel
Take the legs dip them in flour and fry them it tastes so goooooooood.
Have you ever cooked BACON????
Well do it like that!
Post an Answer
you can par-boil an old squirrel and then fry it like fried chicken. A young squirrel can be cooked this way without par-boiling.
If you killed a red squirrel I have actually never eaten one.
its good when cut up into bite size peices and put into a stew.
Slow cook them with carrots, potatoes, celerey, green beans, and onions.
1/2 cup balsamic vinegar
1/2 cup soy sauce
3 tbsp lemon juice
3 tbsp sugar
1 tsp garlic powder
1 tsp onion powder
mix add cut up squirrel into zip bag for 6 hours or overnight.
grill basting with melted butter about 5 min per side.
Take out the entrails using a sharp knife. Cut on the belly from just under the ribs, through the abdomen and toward the hindquarters. Remove the bladder first, being careful not to spill any urine on the meat. Open the pelvis and take out the remaining organs.
Skin the squirrel by slicing just under the skin from the hind end and over the belly to the squirrel's flanks. Take the tail and pull toward the forelegs, removing the hide.
Cut off the squirrel's feet and head. Pull the remaining skin from the legs. Remove the innards as soon as possible. Meat that marinates in the innards will taste gamy.
Cook the meat. Squirrels are commonly boiled or fried. To boil, put the squirrel in a pot of water or stock and cook for about 2 hours, until the meat is tender.
To fry, cut the squirrel into pieces and dredge in flour and seasonings. Fry in oil until browned and simmer for 30 minutes.
Have you ever cooked BACON????
Well do it like that!
After you skin it put the washed body in a pan with butter, and spices.
fry it up just like steak, maybe even with onions?? yum
roll it in flour, fry it in butter and put pepper on it.
start skinning fron the squirrels back and just use your fingers to peel the skin off. use your knife to cut the paws, head, and tail off. cut up the belly and ribs and split the pelvis. then remove the inards. then wash it off, put it in salt water, and set it in the fridge. when all the bloods out put the squirrel in a ziplock bag until your ready to eat. I boil all the meat until it starts to fall off the bone. then i pull the arms, legs, and ribs apart and smother all of it in bbq sauce. throw it on the grill until you got nice, crispy squirrel bits.
Clean it up good (skin, gut, wash, etc), soak it in salt water overnight to get rid of the blood, then pressure cook until the meat comes off the bones, take it off and set it aside, discard the bones, use the remaining broth to make a white gravey, put the meat back into that, serve with biscuits and fried or mashed potatoes. Nothing better.
Take the legs dip them in flour and fry them it tastes so goooooooood.
Rinse the freshly killed squirrel in water, ensuring it is entirely saturated. Leave the squirrel in the water long enough to soak to the skin; this will keep the hair together and make it easier to skin.
ryan you stuiped for not knowing how to cook a squirrel
Post an Answer