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Simmer them in chicken broth until they tender up a bit. Then flour and fry. Make gravy and mashed taters


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I wish that I could duplicate the way my grandmother cooked them. A very thin, dark gravy, served over rice. Not tuff....simply delicious! memtb


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I used to pan fry and end up with gravy etc.
Not worth all the bother and mess anymore to me.
I just boil them in water till tender, then salt and pepper and eat like cold chicken.
Great for snacks in the field or on the water.


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I was expecting something more like this:
[Linked Image from i.pinimg.com]


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Make dumplings out of them

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Crock Pot with onions & gravy. I cook them whole.

Never had any different & I can’t get enough. Wish I had equal access to Frog Legs.


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Quote
How do you tell them apart (young vs. old).


Out west now, so it's been a long time since. As a kid back east, skinning ease was my indicator. If it peeled like rabbit it was young of the year. If it was similar to pulling paint off a fire hydrant, it had some age on it.


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Originally Posted by New_2_99s
Originally Posted by Spotshooter
How exactly does one slow cook squirrel (older ones)...

How do you tell them apart (young vs. old).

Frying young ones should be easy, but with the older ones are you slow cooking them in broth ?

I hunt where there are plenty of big old fox squirrels - not sure that matters but they aren’t small.


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Some good recipes. I might add that when pan frying squirrels, Use butter and place a brick wrapped in aluminum foil atop. Insures a nice bark on the outside and moist and tender inside.
Fried Limb rooster is a rare treat.

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I heard you were supposed to fry them up, make gravy, throw away the squirrel and drink the gravy!

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fry the young ones, stew the old ones.


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My mom used to stew them with gravy. The ol lady has fried them for me before like fried chicken.

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Originally Posted by agazain
I heard you were supposed to fry them up, make gravy, throw away the squirrel and drink the gravy!

Similar to how my grandpa would describe how to prepare carp - take 2 cedar shingles, place cleaned and scaled carp between them,wire the shingles together and place in oven or over a campfire. When the shingles start to scorch, remove from the heat source and clip the wires, open the shingles, discard the carp and eat the shingles.

Disagreed with grandpa about the carp, too.


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Down here in South Louisiana, I start off quartering them up and seasoning them with salt and red pepper. In a cast iron black pot with about 1/4 to 1/2'' of cooking oil I brown them(basically fry them to the point of cooked) then take them out. I then cook the 1-2 onions, depending on size and amount of squirrels, and cook them down to the point of carmelizing. Then put the squirrels back in and continue to cook and adding water as it cooks down. Once the gravy is thick and the meat starts to separate from the bone, I then lower the heat to a simmer for another 20 minutes or so and serve over medium grain rice. By far my favorite wild game to eat!!!!!


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Cooking Squirrels:
- - - - - - - - - - - -

If they're road-kill I just put them in the toaster.

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Originally Posted by P_Weed
Cooking Squirrels:
- - - - - - - - - - - -

If they're road-kill I just put them in the toaster.



That’s funny!!

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Originally Posted by USMC2602
Pan fried with biscuits and gravy.



^^^This. Or pan fried, then baked in cream of mushroom soup and served with mashed taters and squirrel gravy... Need to bust out the ol 10-22 and go get me a mess of them now...

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I boil them until tender. Then bread and Fry until golden brown

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Originally Posted by hanco
Originally Posted by P_Weed
Cooking Squirrels:
- - - - - - - - - - - -

If they're road-kill I just put them in the toaster.



That’s funny!!


Almost choked on my drink - Damn that is funny

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Originally Posted by Spotshooter
How exactly does one slow cook squirrel (older ones)...

How do you tell them apart (young vs. old).

Frying young ones should be easy, but with the older ones are you slow cooking them in broth ?

I hunt where there are plenty of big old fox squirrels - not sure that matters but they aren’t small.


Old ones are bigger, have tough skin and big balls. I grew up eating squirrel and don't miss it a lot.


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