Separate names with a comma.
Discussion in 'Cooking Forum' started by Out of focus, Jan 24, 2021.
Finished product and it’s good.
You don't debone it?
That looks really good. Wonder if it would work with our Northern squirrels!
Bad habit picked up from the old folks. They never deboned small game, just cooked it until it began to fall off the bone. I bet northern squirrels are equally as good.
Ahh. Got it. Looks good tho
Looks great!...but I would have deboned as well.
My Grandma, always pan fried squirrels, and then pressure cooked them ( and removed the bones) ,to make squirrel gravy ( and dumplings). I'm not sure I've ever made or eaten them any other way. I love making Jambalaya, so I may have to try this out.
Never had them in jambalaya, but squirrel gumbo is one of my favorites.
My Mom used to brown them in the skillet and then pressure cook them. Depending on how big the squirrels nuts were indicated to her on how long to pressure them. Then she world make gravy out of the scabby leavings in the skillet and them she’d make a pan of biscuits, mix the deboned squirrel with the gravy. Biscuits and squirrel gravy can’t be beat, as I and writing this my mouth is watering.
LOL! Big nuts = old squirrel.
Yup, she told me why don’t you shoot young ones, I said Mom I really can’t see his nuts.