possible.
Meat that marinates in the innards will taste
How to Cook Squirrel
Although it is not a popular main course, squirrel can
taste great if it is prepared and cooked correctly. The
squirrel's age, size and method of preparation will
influence whether you enjoy the dish. Learn to skilfully
skin, clean and cook squirrel.
Difficulty: Challenging
Step1
Rinse the freshly killed squirrel in water, ensuring it is
entirely saturated. Leave the squirrel in the water long
enough to soak to the skin; this will keep the hair together
and make it easier to skin.
Step2
Take out the entrails using a sharp knife. Cut on the belly
from just under the ribs, through the abdomen and
toward the hindquarters. Remove the bladder first, being
careful not to spill any urine on the meat. Open the pelvis
and take out the remaining organs.
Step3
Skin the squirrel by slicing just under the skin from the
hind end and over the belly to the squirrel's flanks. Take
the tail and pull toward the forelegs, removing the hide.
Step4
Cut off the squirrel's feet and head. Pull the remaining
skin from the legs. Remove the innards as soon as
gamy.
Step5
Cook the meat. Squirrels are commonly boiled or fried.
To boil, put the squirrel in a pot of water or stock and
cook for about 2 hours, until the meat is tender.
Step6
To fry, cut the squirrel into pieces and dredge in flour and
seasonings. Fry in oil until browned and simmer for 30
minutes.
Unlike popular misconception, squirrels do not "spoil" if given
reasonable care (mainly kept out of the sun and out where air flows
freely around them). I have bagged squirrels early in the morning on
many occasions and kept them unskinned until dark on hot August
days of the past without ever having a squirrel turn bad. It also is a
good idea to keep flies off the squirrels.
However, I do not doubt that skinning squirrels soon after they are
bagged, and keeping the meat on ice would be a desirable thing on a
day-long hunt, but I know of no hunters who do this, although it
would be pretty easy to carry a cooler with ice in one's car.
An added plus to skinning squirrels soon after they are bagged lies
in the fact that it is easier to skin a squirrel before muscle tissue
stiffens than after. Still, it is not difficult to skin a squirrel after rigor
mortis has set in.
When I bagged my first squirrel as a pre-teen kid, my dad was at
work and neither I--nor any of the neighbors--could skin a squirrel.
The squirrel, which I was certain would spoil (but didn't) had to wait
for the return of my father who administered my first squirrel-
skinning lesson.
My father, a hunting mentor named Jack Cain, and numerous other
older men with whom I hunted around Crothersville, could skin a
squirrel in two minutes and give you several seconds change. The
time element, of course, is contingent upon having a good holder,
someone to hold the animal by the back legs while the entrails are
being removed and the four feet and head cut off (if the head is not
saved for the skillet). I know, the notion that squirrel heads should
be saved for cooking may bring about some cases of the "jeebies."
But there is a lot of good meat on the cheeks and the part of the head
that joins the neck, not to mention a great little morsel of brain when
the top of the head is cracked (usually with the handle of a table
knife) after the meat is removed.
Squirrel heads, of course, are cooked just like the other pieces (six in
all, seven if you cook the heads) on each squirrel. The components
are the four legs, two back pieces (which contain the tenderloin),
and the head. Most wild game eaters consider the back lets of the
squirrel "top choice," but I do not look down my nose at any piece
of squirrel including heads.
So how do you cook squirrel?
Fried squirrel is a favored method with most wild game cooks, but
they may be boiled (especially the older, tougher ones) and turned
into a magnificent pot of dumplings. Then, of course, I do not have
many guests leave the table when I present a platter of whole, baked
squirrels with body cavities stuffed with my sage dressing. Nor has
any of my guests ever complained about grilled squirrel (in pieces,
parboiled in advance to assure tenderness).
To be honest about this entire thing, I have never seen a squirrel dish
I did not like. Squirrel meat can be prepared for the palate in any
way beef, pork many other meats are cooked. Heat is the most
important element and it can be applied with great success in many
ways. Seasoning is a matter for the individual cook, but those who
fry squirrel usually sprinkle the pieces liberally with salt and pepper,
and dredge (roll) each piece in flour before plopping it into an iron
skillet to brown on all sides.
At this point, the heat is turned low and the skillet is covered after
pouring in a couple of ounces of liquid (half water, half a wine that
is fit to drink). Plain water will do the trick since its function is only
to render the meat more tender. Still, a little wine taste is not all bad,
and a sprinkling of brown sugar is trick of many cooks, the-more-so
when it caramelizes.
Incidentally, squirrel fried in this manner will create its own natural
gravy, but if the need arises a great pan of gravy can be made by
removing the meat and adding flour and milk or water as the flour
thickens.
Allegheny Smothered Squirrel Allegheny Squirrel with Dumplings
Allegheny Squirrel Pie
Top of Form Keys : Fish Game Small Squirrel Meats
 2394 Yield >
Bacon-Fried Squirrel
1

[Reset]
Top of Form Keys : Main Dish Small Game Squirrel Meats
Warm
Bottom of Form 13787 Yield >

Ingredients : Method :

4
1 x Squirrel cut 2 or 3
• Cover meat with water and cook for 1
hour. Remove and bone. Add flour, [Reset]
pieces
parsley, salt, pepper, and mushrooms
to stock. Cook to thicken, 5 to 10
minutes. Add meat and pour into 2-
Bottom of Form
3 tbl Flour
quart baking dish. Top with biscuit mix
Ingredients : Method :
topping. Bake at 350 degrees until
1/2 tbl Minced parsley golden, 30 to 40 minutes.
• This recipe yields 1 to 2 servings. 4 x young squirrels
• Combine salt, pepper, garlic powder and
flour. Dredge squirrels in flour mixture.
1 tsp Salt each cut 6 to 8
• Cook bacon in a heavy skillet over
medium heat until browned. Fry squirrel
1/8 tsp Freshly-ground pieces pieces in bacon grease until medium
black pepper Post a comment brown. Add remaining ingredients and
1/2 tsp salt reduce heat to simmer. Cover and cook
for about 1 1/2 hours or until squirrel
1/2 cup Sliced mushrooms pieces are tender.
1/2 tsp freshly-ground • Serve with warm rice.
2 cup Stock or milk black pepper
• This recipe yields 4 servings.

1/2 tsp garlic powder • Comments: Anything fried, squirrel

Prepared biscuit included, tastes pretty good. The
mix squirrels are first fried and then
1/4 cup all-purpose flour simmered in liquid until tender. Young
squirrels taste much better than old
ones. If you are worried about fat and
8 slc bacon chopped cholesterol, eat a carrot.

1/4 cup onion sliced

Bacon Fried Rice Bacon From Heaven
2 x celery stalks sliced Post a comment
 1 x Squirrel split to • Rub squirrel with salt and pepper;
lay flat brush with melted butter. Put on a
greased rack and broil for 40 minutes,
1 tbl fresh rosemary
basting every 10 minutes.
leaves minced 1 tsp Salt
• This recipe yields 1 to 2 servings.

2 tsp lemon juice 1/8 tsp Freshly-ground

black pepper

1 cup chicken broth

1 tbl Melted butter

4 cup warm cooked rice

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Broiled Spinach with Four Cheeses Broiled Squirrel ii

<<<<<< 37023 of 281476 >>>>>> Broiled Squirrel

Broiled Spinach with Four Cheeses Broiled Squirrel ii

Top of Form Keys : Fish Game Small Squirrel Meats

Broiled Squirrel 37023 Yield >

1
Top of Form Keys : Fish Game Small Squirrel Meats
[Reset]
37023 Yield >
Bottom of Form

Ingredients : Method :
1

[Reset] 1 x Squirrel split to

• Rub squirrel with salt and pepper;
brush with melted butter. Put on a
lay flat
greased rack and broil for 40 minutes,
Bottom of Form
basting every 10 minutes.
Ingredients : Method : 1 tsp Salt • This recipe yields 1 to 2 servings.
1/8 tsp Freshly-ground 1/2 tsp Freshly-ground jar with a tight-fitting lid and add milk,
black pepper black pepper then put on the lid and shake until the
flour is dissolved and all the lumps
have gone. Make sure you scrape up
1 tbl Melted butter 1/2 cup Crisco for frying all the brown bits from the bottom of
the pan. Add milk, stirring, and bring
to a boil. If the gravy is too thick, add
Milk for gravy more milk. If it is too thin add more
flour and milk mixture and reheat to a
boil.
<<<<<< 107770 of 281476 >>>>>>

Fried Squirrel Fried Squirrel with Onion Gravy

Fried Squirrel and Gravy Rocket Info Rocket, Parmesan and Artichoke Salad
with Chilli and Garlic

Rocket J Squirrel Honey

Top of Form Keys : Fish Game Squirrel Meats

107770 Yield > Wheat Ale

1
Top of Form Keys :
[Reset]
218071 Yield >
Bottom of Form

Ingredients : Method :
54

1 x Squirrel cut into 7

• Put seasoned flour into small paper Servings [Reset]
bag. Put squirrel, one or two pieces at
pieces
a time into bag and shake to coat with
flour. Meanwhile melt crisco in cast- Bottom of Form
1 cup Flour seasoned iron skillet. Put squirrel pieces into pan
and brown on both sides. Reduce heat, Ingredients : Method :
with
cover skillet, and cook for about 20
minutes, or until done. Pour off about
3 lb Bavarian dry wheat
• Bring 1 and a half quarts water to 170
1/2 tsp Salt and half the fat. Stir in flour from the bag degrees and turn off heat. Add crystal
until you have a very thin roux, or put extract
malt and steep for 40 min. Tempurature
about 2 tablespoons of the flour into a was 155 degrees after adding malt and
2 lb Clover honey stirring. In another pot, start 3 gallons 2
water boiling.
[Reset]
1/2 lb Buckwheat honey • When it cames to a boil, strain in liquid
from crystal malt and also pour another Bottom of Form
quart of hot water through the grains.
1/2 lb Light Crystal malt Add the wheat extract and honey. Bring Ingredients : Method :
(20 Lovibond?) to a boil. Skim the scum off and then
add 3/4 ounce hops for 1 hour. Turn off
heat and add the last 1/4 ounce hops. 2 med Squirrels
• Rub squirrels inside and out with
1 oz Centennial hops mixture of celery salt , white pepper,
11.1% AAU's • Whirlpool and let stand to let the trub and barbecue smoke liquid. Let stand
collect. Siphon into carboy and top to 5 1 tsp Celery salt for 15 minutes. Rub with soft butter
gallons. Add yeast and shake and put under a broiler. Heat 1/2 cup
24 oz Wyeast 1056 slurry vigorously. Bottle with 4 oz. corn sugar. consomme and melt any remaining
Has a very nice floral honey/clove 1/2 tsp Freshly-ground butter into it; use for basting while
aroma. Nice clear golden color. My white pepper broiling. Broil under the highest heat
(from previous beers have been much clearer since for 20 minutes per side, just enough
batch) using the whirlpool technique to get rid below the source of the heat to prevent
of most of the trub before fermenting. 1 tbl Commercial burning.
Has a clove/wheat beer flavor not much barbecue smoke
honey flavor. I didn't want to use too • This recipe yields 2 to 4 servings.
liquid
much buckwheat honey in order to let
the wheat flavor come through.
4 tbl Butter
• Original Gravity: 1.050
Final Gravity: 1.005
1/2 cup Consomme

<<<<<< 234156 of 281476 >>>>>>

Smoky Joe's Texas Red Chili Smoky Kedgeree

Squirrel Fricassee
Smoky Joe Squirrel
Top of Form Keys : Game Meats Hot

244381 Yield >

Top of Form Keys : Fish Game Small Squirrel Meats

234156 Yield >

2

Servings [Reset]
 Bottom of Form <<<<<< 244380 of 281476 >>>>>>

Ingredients : Method : Squirrel Brunswick - Unk Squirrel Fricassee

1 x Squirrel, cleaned,
• Dredge squirrel in a mixture of flour,
dressed &
disjointed
salt and pepper, then brown in a heavy
saucepan in butter over moderately Squirrel Casserole Fours
high heat. Add all but last ingredient;
cover, and simmer about 1 hour until
tender. Blend in flour paste and heat,
1/3 cup Unsifted flour
stirring, until thickened. Taste for salt
and pepper and adjust as needed. Serve Top of Form Keys : Fish Game Squirrel Meats
1 tsp Salt with hot biscuits.
244380 Yield >
1/4 tsp Pepper

4
3 tbl Butter or
margarine [Reset]

Bottom of Form
1 med Yellow onion,
peeled and Ingredients : Method :
minced

4 x Squirrels quartered
• Rub the squirrels with salt and pepper.
1 x Clove garlic, In the bottom of an earthenware
peeled and casserole with a tight lid, arrange the
4 x Ham slices, very slices of ham, then a layer of squirrel,
crushed
thin then a layer of onion, a layer of carrot,
and a layer of potato. Continue
1/4 cup Julienne strips of building up layers, seasoning each with
4 med Onions thinly sliced salt and pepper until casserole is filled.
lean ham
Arrange slices of bacon across the top.
Add the cider and applejack. Place the
3/4 cup Chicken broth 4 x Carrots thinly sliced lid on the casserole and seal it with a
paste made of flour and water. Place
the casserole in a 250 degree oven for
1/4 cup Milk or light 4 lrg Potatoes thinly 3 hours.
cream sliced
• This recipe yields 4 servings.

1 tbl Flour blended 4 slc Bacon

with 1/4 cup milk
4 oz Apple cider
4 oz Applejack 2 lrg Onions, chopped color while raw; it turns a darker red as
the animal ages. If you think you have
an old, tough animal, soak it in 3/4 cup
4 tbl Flour 3 x Celery stalks, salad oil with 1/4 cup lemon juice for 1
chopped hour before cooking. Many people use
squirrel to stretch upland game-bird
Salt to taste
recipes, and squirrel is frequently
1 x Garlic clove, substituted in chicken recipes.
chopped
Freshly-ground • Gray squirrels dress out at about 1/2
black pepper to pound, fox squirrels around 3/4 pound.
taste 1/4 x Bell pepper,
chopped • Some people tell the age of a squirrel
by checking the underside of the tail in
Water a good light. If there are two or three
4 tbl Parsley, chopped dark bands running the length of the fur
on either side, it's a young one. Older
squirrels have only one such band.
2 cup Uncooked rice,
washed
• Cut squirrel into serving pieces and
season well. Saute in oil until brown;
Top of Form Keys : Wild Game Squirrel Meats
remove from skillet. Saute onions,
Yield > 1 1/2 cup Water celery, garlic, bell pepper and parsley in
1 oil until wilted. Replace squirrel in
skillet; cover and cook slowly about 20
servings
2 tbl Salt minutes or until squirrel is tender. Add
[Reset] rice and water. Stir thoroughly. Add
salt. Cook slowly about 30 minutes or
Bottom of Form 1 tsp Cayenne pepper until rice is cooked.

Method :
Squirrel
• Squirrel, along with rabbit, is one of the
Jambalaya most popular of small game, but it is
much more varied when it comes to
Ingredients : edibility. If the squirrels have been
eating acorns, which can be judged by
the area in which they are taken, they
1 x Squirrel,
should be soaked in 1 tablespoon
medium vinegar per quart of water overnight
before cooking.
Salt and red • Squirrels have scent glands in the small
pepper of the back as well as under all four
legs. These, of course, should be
removed. Do not remove all of the body
3 tbl Oil fat; some should be left for flavor. A
young squirrel's meat is pink to rosy in