Squirrels are a common game and it is not difficult to get them even in some parts of Europe, but in the United States, if you want to eat them, you have to go hunting. Squirrel meat is densely textured and is much richer in flavor than chicken or rabbit. Old squirrels taste best when cooked long and slowly. If you can get yourself a fresh, already-cleaned squirrel, try one of these delicious recipes: fried, stewed or grilled.
Ingrediants
Fried squirrel
- 2 clean squirrels, cut into strips.
- Salt and pepper.
- 250 grams of flour.
- 1/2 teaspoon of garlic powder.
- 1/4 teaspoon of cayenne pepper.
- Fry oil.
Wet Squirrel
- 1 clean squirrel, cut into 2 cm pieces.
- 125 grams of flour.
- 30 gr of butter.
- Waterfall.
- 1 teaspoon of thyme.
- 300 gr of potatoes cut into 2 cm cubes.
- 250 gr of fresh corn.
- 2 chopped onions.
- 2 cans of chopped tomatoes with their juice.
- Salt and pepper.
Grilled Squirrel
- 1 or more clean squirrels, cut into quarters.
- Salt.
- Waterfall.
- Salt and pepper.
Steps
Method 1 of 3: Fried Squirrel
Step 1. Place the squirrel pieces in a large pot and cover them with water
Put the pot on the stove and bring to a boil, then reduce the heat and let it simmer. Let it simmer until all the meat is tender, for about an hour and a half.
- Make sure it doesn't bubble; the bone should not come off when you remove it from the heat.
- If the squirrel was old, it will take a little longer before it becomes tender.
Step 2. Drain the meat
Pat it dry with kitchen paper to remove excess moisture. Put the pieces on a plate.
Step 3. In a bowl, combine the flour with garlic powder, cayenne pepper and a couple of pinches of salt and black pepper
Step 4. Pour the oil into a frying pan
Heat it over medium-high heat.
- The oil should be about ¼ of the pan deep.
- To fry the squirrel, heat 2.5 cm of oil in a saucepan or large saucepan.
- To check if the oil is hot enough for frying, immerse the handle of a wooden spoon. When the oil bubbles quickly around the handle, it is ready for frying.
Step 5. Roll the squirrel pieces back into the flour mix
Cover one piece of meat at a time and dip it in the oil. Repeat the process until all the pieces have been fried.
Step 6. Flip the meat to fry on both sides
Cook it until golden brown.
Step 7. Place the meat on the paper towel and let it dry
Serve it with the foods that usually accompany a fried chicken: mashed potatoes, corn, or green beans. Eat carefully, as the squirrel has thin bones.
Method 2 of 3: Wet Squirrel
Step 1. In a bowl combine the salt and pepper
Roll the meat back into the mix, making sure to coat both sides. Put the meat on a plate.
Step 2. Place a saucepan or saucepan over medium heat
Melt the butter in the pot.
Step 3. Put the meat in the pan
Cook each side for two to three minutes until both are golden brown.
Step 4. Cover the meat with 2 liters of water
Be careful because the water will boil as soon as it touches the hot pan.
Step 5. Add the thyme, potatoes, corn, onions, tomatoes and a pinch of salt and pepper
Bring to a boil.
Step 6. Reduce the heat until the ingredients simmer and cover the pan
Cook the stew until the meat is tender, this will take about 2 hours. Serve with bread. Be careful while eating, as the squirrel has thin bones.
Method 3 of 3: Grilled Squirrel
Step 1. Put the meat in a non-metal bowl
Cover the meat with water and a few teaspoons of salt. Put a lid on the bowl and let it rest in the fridge overnight.
- This step helps to make the meat more tender. If you have a young squirrel, you can skip this step.
- You can skip this step if you want to cook the squirrel in the woods directly over the fire and don't have time to marinate it.
Step 2. Turn on the grill
Prepare a charcoal barbecue with low, steady heat.
If you are camping in the woods, make a bonfire and let it burn until you have some hot ashes to cook on
Step 3. Drain the meat and season with salt and pepper
Step 4. Put the meat on the grill
Cook at a low temperature for about an hour, turning the meat from time to time.
- If you are cooking outdoors, stick the meat on clean metal skewers or sticks. Cook for an hour, turning occasionally.
- For a more intense barbecue flavor, smear the meat with barbecue sauce every 15 minutes until cooked.
Advice
- After killing the squirrel, keep it in the cold and wet it before skinning it, to make the operation easier.
- Older squirrels need longer to become tender.
- A squirrel usually has six parts of meat: 4 legs, 2 pieces for the body, although some "taste" the meat of the cheeks and the brain.
Warnings
- Make sure squirrel and game meat generally comes from safe areas, where hunting is legal and has been properly cleaned.
- Squirrel meat should be cooked with great care to make sure there are no bacteria.
