Home Forums Hunting & Shooting Hunter's Campfire What's your favorite way to prepare squirrel?

I cannot find anything on preparing squirrel. It's been over 30 years since I last had any, but I took my son on his first squirrel hunt and we brought back two. I'm soaking them in brine water and will be changing the water about 3-4 times over the next 24 hours. What's your favorite ways to prepare squirrel? I want to make these for tomorrow night's meal. It's best if you can email me at the address below. That way I'll get your posts right away in my shop pc... Thanks very much..ruber@airstreamcomm.net

Redneck

Go to http://www.justgamerecipes.com. Thanks...

I haven't had squirrel in 20 years of so. My grandmother never soaked the squirrels that I brought in. She just flowered it and fried it or made dumplings with it. None of those chunks of dough that you see now but thin dumplings and gravy. You could almost see through the dumplings. Anything she cooked had gravy with it.

I don't soak any kind of meat in salt water. If I think it needs some help I'll use a milk based marinade or one of wine if it is a mild meat.

Squirrel is one of my favorite game meats. I bone it, then dredge in flour and brown lightly. Add enough chicken boullion (sp?) to cover half way up. Simmer until tender adding bouillion to keep plenty wet.
I also season with a bit of seasoning salt at the start of the simmering.

Remove meat and thicken remaining juice with whipping cream to make a great gravy. Add meat back in to warm and then......eat 'til you can't walk!

Gravy works on spuds or white rice. Should take at least an hour. Another version is to add scotch whiskey in the simmering portion. That may sound wierd, but it adds a very subtle flavor that can't be beat.

Skewered on green hickry stick, salt& pepper, over campfire, with hikernuts in fire, cracklin n poppin. <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

Thanks for the link.. I found a couple that are interesting and will try one tonight.. Many thanks to all that
replied..

Redneck,



2-3 Large squirrels, (older ones are better. like the ones with a set of balls slightly smaller than a golf ball)

cover well in water and boil slow until the meat seperates from the bone. Remove meat and drag into a flour mixed with your taste of salt and pepper. Fry slow slow slow slow! and try not to turn until it is browned on the bottom side. This will help keep the flour on the meat. When done remove and drain on a couple of paper towels. Take the pan you fried it in and drain off most of the oil trying to save the cracklings. With about a 1/8 to 1/4 cup of oil in pan with cracklins mix flour into it while stirring until it looks like it is forming small gobs, them add milk slowly while stirring adjusting the milk while doing this to keep it as thick as you like. Stir constantly until it starts to bubble. Spoon over Squirrel meat and eat up! Good with Corn or Green Beans and a Thick Pone of Cornbread. Pour some of the gravy on the cornbread if you like or run out of meat.



Be sure to pick the shot out along with the hair that it drags in. Best if killed with a head shot with a .22! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />



It may take a little practice to make the gravy, to me it's not a exact mix of things but a thing you do with how it looks and feels.

The runty tree-rats around here I knock out of the tree and let the dog have them. Steve

Hey 7400,

You're "dead on" with the squirrel gravy. It really can't be duplicated with set measures ... like you said, it's more a look & feel kind of thing.

The only thing I do differently is I prefer slightly younger squirrels and skip the boiling step. Like you said, the real key is to slowly fry a mess of squirrels - usually about an hour of slow simmering is about right. Then a big heaping plate of mashed taters & squirrel gravy .... there's not much better than that.

As long as it is cooked is good for me.

7400hunter, that sounds like a wonderful way to make a squirrel meal... I'm going to try that. I tried one of the recipes on the 'justgamerecipes' site that another poster recommended, and that was pretty good. My son just loved it. Your method would be good if I had this to make on a weekend. Sounds like it may take a few hours so that leaves out the weekdays.. Sure sounds good though. Many thanks.