Squirrel season opens on September 1 here and I'm looking to change it up this year. How do you guys prepare squirrel?
What's your squirrel recipe?
- Thread starter CharlieFoxtrot
- Start date
Cut it into pieces. In a bowl put in beaten eggs. Dip the squirrel Dust with seasoned flour (salt, pepper) and fry. Take the drippings from the squirrel and make a traditional gravy thickening with either flour or cornstarch. Serve with mashed potatoes.
Slash McCoy
I freehand dog rockets
Squirrel pie.
Brown squirrel pieces in bacon fat. Drain off all but one or two tablespoons. Add onions, celery, jalapenos. Jalapenos must be seeded and cored before chopping. Don't even dream of using pickled! Cook til veggies are mostly cooked. Add a half cup of flour. Stir constantly. Don't let it stick too long. Keep stirring and scraping. When it is just about to burn, shoot some water to it and keep stirring. If it thickens too much add a little more water. When it has stabilized, season to taste with worcestershire and Lawry's or Tony's. Add carrots and more celery if desired. Taters? Only if you got yankees coming over for dinner. Let it simmer, or better yet put it in the oven at 275. I use a pressure cooker, 15lbs for 45 minutes with the weight barely rocking. Meanwhile prepare your pie crust.
Strain out squirrel pieces. Debone if you like. Slowly add the gravy to a half cup of corn meal over medium heat to get a nice thick filling. You won't need all of it. You just want enough to 2/3 fill the pie crust. Pour that in there and add the top crust. Pierce top with fork. Bake in 450 degree oven until brown. Serve with the leftover gravy.
You can also make individual pies, either regular round ones or triangular turnover types. Whatever blows your skirt up.
Degrees are fahrenheit, of course. The only kind you need.
Without the crust, you have squirrel stew. Serve over slightly sticky white rice. Enjoy. Don't swallow any bones. The rib bones and other tiny bones should be cooked soft, though.
Fried squirrel is tasty but usually so tough that it is a chore to eat. I have had squirrel jambalaya, too. Brown the squirrel and cook in bacon fat and a little water in a pressure cooker first. If you put it in a jambalaya without pre-cooking, you will be sorry. Proceed as with any other jambalaya but remember to pre cook the squirrel. I haven't made it, just ate it. Add some sausage if desired or if you just don't have enough squirrels.
Brown squirrel pieces in bacon fat. Drain off all but one or two tablespoons. Add onions, celery, jalapenos. Jalapenos must be seeded and cored before chopping. Don't even dream of using pickled! Cook til veggies are mostly cooked. Add a half cup of flour. Stir constantly. Don't let it stick too long. Keep stirring and scraping. When it is just about to burn, shoot some water to it and keep stirring. If it thickens too much add a little more water. When it has stabilized, season to taste with worcestershire and Lawry's or Tony's. Add carrots and more celery if desired. Taters? Only if you got yankees coming over for dinner. Let it simmer, or better yet put it in the oven at 275. I use a pressure cooker, 15lbs for 45 minutes with the weight barely rocking. Meanwhile prepare your pie crust.
Strain out squirrel pieces. Debone if you like. Slowly add the gravy to a half cup of corn meal over medium heat to get a nice thick filling. You won't need all of it. You just want enough to 2/3 fill the pie crust. Pour that in there and add the top crust. Pierce top with fork. Bake in 450 degree oven until brown. Serve with the leftover gravy.
You can also make individual pies, either regular round ones or triangular turnover types. Whatever blows your skirt up.
Degrees are fahrenheit, of course. The only kind you need.
Without the crust, you have squirrel stew. Serve over slightly sticky white rice. Enjoy. Don't swallow any bones. The rib bones and other tiny bones should be cooked soft, though.
Fried squirrel is tasty but usually so tough that it is a chore to eat. I have had squirrel jambalaya, too. Brown the squirrel and cook in bacon fat and a little water in a pressure cooker first. If you put it in a jambalaya without pre-cooking, you will be sorry. Proceed as with any other jambalaya but remember to pre cook the squirrel. I haven't made it, just ate it. Add some sausage if desired or if you just don't have enough squirrels.
Squirrels are not native to Australia, but I'm sure one of the following recipes should suit. With my compliments: http://www.emaroocottages.com.au/ebooks/TheAustralianOutbackRoadKillhandbook.pdf
Of course the distinguished member from New Orleans would have a great recipe. What time is dinner?
Take 1 dozen squirrels and trade them for a trout or two, easier to clean - almost impossible to get hair on the meat. Seriously, no matter what dish you choose make sure to remove the glands in the squirrel's armpit when you clean them if you want the best flavor.
Travel Channel...Andrew Zimmern..he would have many recipes
http://www.foodnetwork.com/recipes/brunswick-stew-recipe/index.html
^^^^
That brunswick stew recipe. Use squirrel instead of chicken.
Southern Soul is the best BBQ joint in the state of Georgia by the way.
^^^^
That brunswick stew recipe. Use squirrel instead of chicken.
Southern Soul is the best BBQ joint in the state of Georgia by the way.
Damn...now I'm getting hungry.
"Good food is the foundation of genuine happiness." Chef Auguste Escoffier
dredge in flour with salt and pepper. sear off in your favorite cast iron pan. cover with some white onion slices and finish off in the oven. take the squirrel pieces out and make a gravy from the drippings with milk and serve with biscuit and mashed potatoes. I prefer to use rabbit in the pot pie, its a little tougher but abou thte same flavor.
I saw above someone mentioned taking the glads out from behind the elbow and stuff. If you skin them right you don't get hair everywhere.
I serve duck and lamb and so many other things on a daily basis. What I crave most every fall is squirrel cooked this way with biscuits and gravy.
I saw above someone mentioned taking the glads out from behind the elbow and stuff. If you skin them right you don't get hair everywhere.
I serve duck and lamb and so many other things on a daily basis. What I crave most every fall is squirrel cooked this way with biscuits and gravy.
So someone tell this Island Boy what squirrel tastes like.
It has a unique taste. I like it better than rabbit. It has the texture of chicken but for me it's more flavorful and juicy.
Squirrel is a flavorful meat,to me a cross between chicken thigh and roast.
Recipe 1
If I have the time I'll soak the squirrel meat overnight in ice water with vinegar and onion and pepper(red and black),then bring the water and squirrel to a boil(you may omit this step but it helps tenderize the meat) ,remove from heat let cool.Remove the squirrel from the water.Then roll in beaten egg and flour,fry in a heavy pan.Remove from pan ,make gravy ,add sliced onion return the squirrel to the pan.Cover the pan with a lid and simmer a while.
Recipe 2
Take the cleaned squirrels, place in crock pot with sliced onion,pepper.Cook on low several hours.Remove squirrel from pot strip the meat from the bones and shred.Add flour or gravy mix to the pot,return meat to the pot.You may add veggies to make a stew at this point.Or not.Either way let it cook another hour or two.Serve with rice,biscuits or mashed potatoes.
enjoy!
Recipe 1
If I have the time I'll soak the squirrel meat overnight in ice water with vinegar and onion and pepper(red and black),then bring the water and squirrel to a boil(you may omit this step but it helps tenderize the meat) ,remove from heat let cool.Remove the squirrel from the water.Then roll in beaten egg and flour,fry in a heavy pan.Remove from pan ,make gravy ,add sliced onion return the squirrel to the pan.Cover the pan with a lid and simmer a while.
Recipe 2
Take the cleaned squirrels, place in crock pot with sliced onion,pepper.Cook on low several hours.Remove squirrel from pot strip the meat from the bones and shred.Add flour or gravy mix to the pot,return meat to the pot.You may add veggies to make a stew at this point.Or not.Either way let it cook another hour or two.Serve with rice,biscuits or mashed potatoes.
enjoy!
only time i have ever had it, we barbequed it. it was delicious.
+1. I have only had it once, prepared as one would a beef roast. It was very tasty.
- Thread starter
- #16
Thanks for all the responses gents! There were a couple suggestions that were close to what use. My go-to recipe is salt, pepper, flour and a skillet. I add a white gravy and biscuits. This how my great grandfather ate it and was subsequently passed down. That's a classic Appalachian delicacy.
That's exactly what we do!
I don't kill squirrels, I just knock them out to start fires.
http://badgerandblade.com/vb/showthread.php/286876-How-do-I-build-a-fire-for-survival
Last post on the first page- probably the funniest thing I have ever read on B&B
http://badgerandblade.com/vb/showthread.php/286876-How-do-I-build-a-fire-for-survival
Last post on the first page- probably the funniest thing I have ever read on B&B
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While the post about squeezing a squirrel's butt to start a fire was funny, the posts that followed were over the top. My co-workers thought I had finally lost it.I concur.I remember reading this and couldn't stop laughing for minutes!
