Best Squirrel Recipes

[BirdBrain]

Given that in Kentucky we are immediately around the corner from the opening of Fall shooting seasons....(Squirrel opens August 20) I wanted to see what recipes and ways BGPers that eat squirrel, fix squirrel.

 

I have always found, irrespective of any soaking, that squirrel is one of the most gamey animals out there. I assume it's the steady diet of nuts, in particular in the late summer / early fall that causes most of this.

 

I have found very few people outside my Dad's family (actually my great grandmother and maybe a great aunt) that could cook squirrel without it being tough as a tire.

 

I enjoy mine dipped and fried like chicken, with biscuits and gravy...I am the only person in my house to eat squirrel and because of that, don't get too very often....

 

I did find the following recipes that I thought would be good to share, but I'm looking for the local and possibly regional takes on this legend of the Kentucky hills...

 

The 5 Best Squirrel Recipes - Wide Open Spaces

 

HE 5 BEST SQUIRREL RECIPES

 

These five recipes for squirrel are guaranteed to get your mouth watering.

 

These squirrel recipes will have you heading off to the woods quick to bag some squirrels for dinner!

 

1. Baked Squirrel

4 cut up squirrels (use only hind legs and meaty back pieces)

1 chopped green pepper

2 Tbsp butter

4 Tbsp. red wine

1 can cream of mushroom soup

1/4 c. vinegar

1 chopped onion

4 Tbsp. salt

1 tsp. Adolph’s tenderizer

1 tsp. pepper

1 c. flour

Crisco and cooking oil

Mix vinegar and salt with water to cover squirrel. Soak 2 hours in solution. Remove pieces and shake on tenderizer and pepper. Roll in flour. Fry in Crisco until brown. Place pieces in baking dish. In another skillet saute onion and pepper in butter. Add wine and soup. Mix well. Pour over squirrel. Bake at 350 degrees for 30 minutes.

Recipe courtesy of Cooks.com.

 

2. Country style squirrel

2 squirrels

Salt & pepper to taste

Flour

6 tbsp. vegetable oil

2 c. water

Cut squirrel into frying size pieces, salt and pepper then roll in flour until coated well. Put in skillet of hot oil and fry until golden. Remove squirrel and most the oil, then add water and bring to boil. Place squirrel back into the skillet, turn to low heat, cover and cook for approximately 1 hour.

Recipe courtesy of Cooks.com.

 

 

3. Oven Fried Squirrel

One squirrel

4 eggs

bread crumbs

Flour

Olive oil

Canola oil/ vegetable oil

Butter

Pat meat dry with paper towel to remove any moisture. Dip squirrel in egg. Combine bread crumbs with flour, dip egg-covered squirrel in mix. Cover bottom of skillet with olive oil and canola oil, add butter and brown meat well (about 20 min). Put squirrel in baking dish and pour contents of skillet over meat. Bake for one hour at 375°F.

 

4. Belgian Squirrel

3 large squirrels

1/2 cup butter

2 onions, sliced

3 tablespoons white vinegar

1/8 teaspoon dried thyme

salt and pepper to taste

18 pitted prunes

1 1/2 teaspoons all-purpose flour

1 cup cold water

Clean squirrels. Burn away any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.

Preheat the oven to 375 degrees F.

Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.

Bake for 45 minutes in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F. Continue baking for another 45 minutes.

Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.

Recipe Courtesy of All Recipes.

 

5. Squirrel country sausage

4 ½ lbs. squirrel (approx. 15 fox squirrels)

1 Tbsp. sage

2 lbs. fresh seasoned pork sausage (with sage)

2 tsp. basil

1 onion

3 tsp. margarine

3 cloves garlic

1 Tbsp. chili powder

4 Tbsp. fresh parsley

1 Tbsp. black pepper

2 Tbsp. salt

1 tsp. thyme

De-bone the squirrel and chop in food processor. Mix together with fresh pork. Mince the onion and garlic.

 

Cook the onion until transparent and add the garlic and sauté slightly. Mix together meats, onion, garlic and herbs.

 

To test seasonings, form a small patty and fry in frying pan with butter. Taste and adjust seasonings accordingly.

 

Form into small patties to cook or grill and use with your favorite sausage recipes. Great on pizza, with pancakes or scrambled in eggs.

[lawildcat]

I. can't. even. :eyeonyou:

[BirdBrain]

[BirdBrain]

One of my favorite mild, white meats.

By Andrew Zimmern

 

Pan-fried squirrel in a sturdy gravy is one of my favorite dishes come holiday time. Squirrel is regaining its popularity outside of the small pockets of enthusiasts that have traditionally embraced it and I couldn’t be happier. It’s a mild, light, white meat that’s great when cooked properly. Don’t knock it until you’ve tried it.

 

Instructions

Dredge the squirrel legs and loin pieces in one cup buttermilk. Let rest in the fridge for 12 hours.

 

Remove meat from milk and dredge in well-seasoned flour.

 

Pan fry in a cast iron skillet (I use everything from lard to vegetable oil to bacon drippings). Just make sure the fry pan has 1/4-inch of ‘oil’ so that you are really frying – it makes a difference. Cook until crispy.

 

Reserve fried squirrel to a paper towel-lined plate.

 

Drain skillet. Discard fats.

 

Return pan to medium heat.

 

Add one cup minced onion and a few sprigs of thyme or rosemary.

 

Cook, stirring, picking up the browned bits as you go.

 

Add 12 ounces chicken stock to pan.

 

Bring to simmer, cook for 5 minutes and then add the cream to pan.

 

Bring to simmer. Add squirrel pieces back to the pan and cook in the gravy for 4 to 5 minutes.

 

Season with salt and pepper, and serve.

[THE SHERIFF]

BB, I love squirrel and dumplings. I've never cooked it but I can get a recipe if you like.

[spindoc]

My aunt made the best squirrel in gravy. I don't know how she did it. We would just bring her the squirrel and she would make it. It was outstanding. Once she passed, I've not had it since. And sadly, haven't had the desire. She made that big a deal out of it. I think I'd like my squirrel meal memories to stay right there.

[Wireman]

I think squirrel is GREAT. I love it. I might go kill some this season

[TAC]

Love to eat the little tree rats, but hate cleaning them.

[mcpapa]

I see a recipe for country style squirrel. For some reason, the notion of city style squirrel sounds inherently less appetizing.

[Bengal Maniac]

My grandma made the best fried squirrel with the biscuits and gravy. You never know I might be free one night when your lovely bride fries them up!

[All Blue]

My mother also made hers in the gravy somehow, it was tender till you bit into a bb.

[Jumper_Dad]

Does Mrs. BirdBrain clean them for you before she cooks them or do you have to clean them.

 

I think a video of the Mrs teaching us how to clean a squirrel would be informative and useful for many members.

[lawildcat]

You have a better chance of seeing Bigfoot or a chupacabra than you do seeing Mrs. BB clean or cook a squirrel. I can promise you that without even asking her.

[Colonels_Wear_Blue]

Love to eat the little tree rats, but hate cleaning them.

 

This. Absolutely this.

[THE SHERIFF]

Haven't squirrel hunted in 15 years. Gonna sight in my .22 this weekend. Gonna try to make dumplings and cornbread if I get lucky.