-
- 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
AnswersASK YOUR QUESTION
Print
Email
Share
Answers
Browse By
Top Users
Q:
What is the best way to cook a squirrel? I want to be able to taste the squirrel. Alot of recipies have me put so many spices, herbs, and liquids into the mix to where you cant tatse it at all(and it tastes terrible). So what is the best way(s) to cook a squirrel from your experiance? (Also, I hate spicy things). I dont care if its a soup or anything I just want to be able to taste what I hunted.
Question by smallgamehunter8. Uploaded on August 04, 2011
ADVERTISEMENT
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 (9)
Flour, salt, and pepper and fry in a skillet with Crisco. Sounds like you have the same palet as my kids. I prefer frying them as mentioned above and throwin the peices into a crockpot full of cream of mushroom soup.
Pressure cook them until the meat falls off the bone, remove everything from the resultant broth, reserving the broth and making a white gravy from it. Add the meat back to the gravy, serve with fried potatos and scratch biscuits, and most importantly, CALL ME!
007, you read my mind. now i'm hungry!
YOU GUYS ARE MAKING ME HUNGRY!
Got these off the Alabama Fish & Game website:
FRIED SQUIRREL OR RABBITIngredients:
2 Squirrels or rabbits
Salt to taste
Black pepper to taste
Cooking oil
Self-rising flour
Cut squirrel or rabbit into manageable pieces. Salt and pepper pieces to taste. Roll pieces in flour and fry in large skillet containing 1/2 inch of cooking oil at 350 degrees. Old squirrels should be parboiled prior to flouring and frying. Serves two people.
Variation: Make your favorite gravy and simmer the squirrel or rabbit in the gravy for 45 minutes. Serve with rice and fresh baked biscuits.
SQUIRREL--BOILED, CHIPPED, & FRIED
Ingredients
2-3 Squirrels
Salt & pepper to taste
1/2 tsp. celery seed
1/2 tsp. freshly minced garlic
2 tsp. Worchestershire Sauce
2 Tbs. bacon drippings
2 Green onions and their tops--chopped fine
Boil squirrels for approx. 45 minutes until tender and meat easily flakes away from bones. Remove squirrels from water and dry with a paper towel. Use a fork to chip away all the meat from the bones and set aside. Heat bacon drippings in heavy skillet over medium high heat. Add chipped up squirrel meat and all other ingredients. Stir well and cook until onion is wilted. Serve with rice and biscuits. This is a good way to utilize older, tougher squirrels.
Variation: Add flour and water to cooking squirrels to make a fine gravy.
I used to par boil them so that the meat would fall away from the bones. Once the bones are out of the way, I would use the meat and the boiling juice to make a Brunswick stew. Or I would make a typical white country gravy and chop up the meat and add it to it to serve over biscuits.
Pan fried is always good, but on a nice fall night nothing beats a good squirrel pot pie.
If you want to taste as much pure squirrel flavor as possible, I would recommend one of the "squirrel and biscuit" recipes that seem popular. Any dish in which the carcass is boiled for stock and the stock used (reduce further for more intense flavor) is gonna be big on flavor.
Also if you de-bone before cooking, never throw the bones out. Simmer the bones slowly with some aromatics like carrots, celery, and onions. Just a few hours will do. Strain out all solids, transfer squirrel stock to smaller pan, simmer slowly and reduce the stock by about a third. Transfer to yet smaller pan and continue reducing until only about 1/2 cup to one cup remain. Chill this super-reduced stock. You will see that it has essentially become meat jelly. You can freeze this jelly and use as needed for an extra concentrated boost of squirrel deliciousness. No need to salt the stock either, the bones and veggies contain plenty of natural salts.
Use this technique with every carcass from squirrels, to chicken, to halibut, elk, rabbit, lamb, etc....
Par boil it 'til the meat comes off of the bone, then put the meat in brown gravy over mashed potatoes.
Ya man invest in a good pressure cooker for bout 30 or 40 bucks. Squirrel meat is generally pretty tough. Throw in some salt and cook til tender in the cooker. Then pour on some gravy (optional). Simple but tasty!
Post an Answer
Flour, salt, and pepper and fry in a skillet with Crisco. Sounds like you have the same palet as my kids. I prefer frying them as mentioned above and throwin the peices into a crockpot full of cream of mushroom soup.
Pressure cook them until the meat falls off the bone, remove everything from the resultant broth, reserving the broth and making a white gravy from it. Add the meat back to the gravy, serve with fried potatos and scratch biscuits, and most importantly, CALL ME!
YOU GUYS ARE MAKING ME HUNGRY!
Got these off the Alabama Fish & Game website:
FRIED SQUIRREL OR RABBITIngredients:
2 Squirrels or rabbits
Salt to taste
Black pepper to taste
Cooking oil
Self-rising flour
Cut squirrel or rabbit into manageable pieces. Salt and pepper pieces to taste. Roll pieces in flour and fry in large skillet containing 1/2 inch of cooking oil at 350 degrees. Old squirrels should be parboiled prior to flouring and frying. Serves two people.
Variation: Make your favorite gravy and simmer the squirrel or rabbit in the gravy for 45 minutes. Serve with rice and fresh baked biscuits.
SQUIRREL--BOILED, CHIPPED, & FRIED
Ingredients
2-3 Squirrels
Salt & pepper to taste
1/2 tsp. celery seed
1/2 tsp. freshly minced garlic
2 tsp. Worchestershire Sauce
2 Tbs. bacon drippings
2 Green onions and their tops--chopped fine
Boil squirrels for approx. 45 minutes until tender and meat easily flakes away from bones. Remove squirrels from water and dry with a paper towel. Use a fork to chip away all the meat from the bones and set aside. Heat bacon drippings in heavy skillet over medium high heat. Add chipped up squirrel meat and all other ingredients. Stir well and cook until onion is wilted. Serve with rice and biscuits. This is a good way to utilize older, tougher squirrels.
Variation: Add flour and water to cooking squirrels to make a fine gravy.
007, you read my mind. now i'm hungry!
I used to par boil them so that the meat would fall away from the bones. Once the bones are out of the way, I would use the meat and the boiling juice to make a Brunswick stew. Or I would make a typical white country gravy and chop up the meat and add it to it to serve over biscuits.
If you want to taste as much pure squirrel flavor as possible, I would recommend one of the "squirrel and biscuit" recipes that seem popular. Any dish in which the carcass is boiled for stock and the stock used (reduce further for more intense flavor) is gonna be big on flavor.
Also if you de-bone before cooking, never throw the bones out. Simmer the bones slowly with some aromatics like carrots, celery, and onions. Just a few hours will do. Strain out all solids, transfer squirrel stock to smaller pan, simmer slowly and reduce the stock by about a third. Transfer to yet smaller pan and continue reducing until only about 1/2 cup to one cup remain. Chill this super-reduced stock. You will see that it has essentially become meat jelly. You can freeze this jelly and use as needed for an extra concentrated boost of squirrel deliciousness. No need to salt the stock either, the bones and veggies contain plenty of natural salts.
Use this technique with every carcass from squirrels, to chicken, to halibut, elk, rabbit, lamb, etc....
Par boil it 'til the meat comes off of the bone, then put the meat in brown gravy over mashed potatoes.
Pan fried is always good, but on a nice fall night nothing beats a good squirrel pot pie.
Ya man invest in a good pressure cooker for bout 30 or 40 bucks. Squirrel meat is generally pretty tough. Throw in some salt and cook til tender in the cooker. Then pour on some gravy (optional). Simple but tasty!
Post an Answer