Post by Greenedog on Oct 7, 2010 13:35:17 GMT -5
This is pretty simple, it's basically just frying squirrel like you would chicken and making gravy from the drippings.
I have a book called Indiana Outdoors by the late "Bayou" Bill Scifres that I recommend that explains it pretty well, along with an easy way to skin a squirrel. This book is out of print, but you can sometimes find it on ebay or amazon.
Frying squirrel by Bayou Bill:
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.
Here's a link with tips on hunting, cleaning, and cooking bushy tail; bayoubill.com/squirrels/squirrels.html
I like to serve my fried squirrel with biscuits or mashed taters.....
I have a book called Indiana Outdoors by the late "Bayou" Bill Scifres that I recommend that explains it pretty well, along with an easy way to skin a squirrel. This book is out of print, but you can sometimes find it on ebay or amazon.
Frying squirrel by Bayou Bill:
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.
Here's a link with tips on hunting, cleaning, and cooking bushy tail; bayoubill.com/squirrels/squirrels.html
I like to serve my fried squirrel with biscuits or mashed taters.....
Just another night at work for me and Monty will be back here again bright and early. 
