Squirrel Recipes Wanted

[JEFF B]

ok this is it take one  tree rat one stone salt pepper pot water boil the tree rat with the stone for 3 hours when it is ready throw the tree rat away and eat the stone  

[ed cowden]

Big fox squirrels have always been good just fried. The greys seem to be tougher and I brown real good then pressure cook for about 20 min. This is the best meat in the woods. Grouse are number 2

[Ray Hammond]

Our fox squirrels taste and smell like turpentine because they seem to live exclusively on pine cones

The little grays I just pop dey heads off and eat em raw! Skwerl sushi! Yum!!!

[kill shot]

Pressure cook until tender. Usually about 15 minutes. Let the pressure go down on its own, just turn off the burner or if its an electric stove just remove the pressure cooker from the coil. pan fry with bacon grease. Regular flour works good but I like drakes or pancake flour. Fry until brown.  Another good recipe is to just cook in a slow cooker with lipton cup of soup.(onion) Cook until tender. You can usre the pressure cooker to hurry the process.

[Fattony77]

Ted Nugent's book "Kill it and Grill it" has a great recipe for squirrel casserole. If you'd like, PM me & I'll send ya the recipe. Only thing I do different with it is, I add a layer of cheddar cheese to the top.

[alteredbeast]

quarter the squirrels bring to a slow boil in salted water for 25-30 min. Dip them in milk then roll in seasoned flour or fish fry. Pan fry in veg oil or deep fry about 12 min.

[WhiteBeard121]

Originally posted by alteredbeast:
quarter the squirrels bring to a slow boil in salted water for 25-30 min. Dip them in milk then roll in seasoned flour or fish fry. Pan fry in veg oil or deep fry about 12 min.

X2 on this but parboil in milk instead of water. Makes em more tenderer. Ya'll made me hongry!

[Krex1010]

Love squirrel hunting and I've tried a bunch of ways to cook them. I like to clean them and chunk them up, 5 pieces; hind legs, front legs and backstrap. I think they benefit from a brine soak with a little vinegar in it. If you don't have time to brine them you can skip that step. Then I simmer them covered in beer for about an hour or until they are tender but not falling apart. Pull them out, let them cool a bit then throw them on a hot grill or over a campfire for a few minutes, brush your fav BBQ sauce on them, pull them off the fire and enjoy. As an alternative after you pull them out of the beer simmer you can let them cool a bit, dredge in flour and fry them, then toss in buffalo wing sauce if you want. Either way they are a tasty item, serve with an icy cold beer and you'll be lovin life.