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Discussion in 'Cooking Forum' started by EuroWig, Oct 22, 2009.
That sounds forkin tasty
Fry those bad boys up and bake some biscuts for the gravy
now you shootin'
Lay the critter on a sheet of foil lay a couple strips of bacon in it a couple slices of onion and lemon ,season with what you like add another sheet of foil , crimp the edges and grill for 1/2 hour turning a few times.
par boil till tender... save the broth for gravy... flour and fry.. make gravy ... that's the very best way out of all the good ways to cook a squirrel... having it just like that toight.
The guys I hunt with have a squirrel camp. Every opening day of squirrel season we meet at camp and clean our squirrels being sure to separate the young ones from the old ones. We cut the young ones up and fry them. We flour them then season them with salt and pepper. We also use lard to fry them in but you can use regular cooking oil. Get your grease fairly hot and brown the squirrels on one side. then turn them and reduce the heat and cook them until they are golden brown. Make some sawmill gravey, bake some bisquits and add a fresh tomato and you have a feast to die for.
a little roux and a couple onions. if its got fur or feathers you cant go wrong
What do you do with the old ones?
We freeze them and later in the season when it cools down we use the old squirrels to make a huge squirrel stew. The recipe we use calls for 20-25 old squirrels and will feed 25-30 people. We invite old timers that don't hunt anymore and grand kids, too. It's a good time with lots of storytelling and a few little white lies about hunting or fishing.
So I cooked up some squirrel and this is how it came out....great...fell right off the bone...very juicy...BBQ on low...everyone that tried it loved it!!!!