Fried in butter or bacon grease

fried with flour breading then into pressure cooker for 15 or so minutes

Crock pot in a gravy.

We always make 2 piles. One pile gets the bigger tougher grey squirels and fox squirels and the other pile gets the young tender squirels tossed into it. Small ones for frying and big ones for crock pot,mulligan or dumplings ect.

.22,,, head shots only.

X2 here
Some of these big older Fox and Grey squirrels are very tough.
But i do love fried squirrels and gravy.

For those of you that do this.....how? Do you fry and brown it first and then instant pot it? Does the breading not fall off?[/quote]


Last time I cooked them I pressured cooked them first 10 pounds of pressure for 10 to 15 mins. Took them out rolled in flour and then browned and crisped them up. Some did fall off the bone and cooked small pieces but most stayed intact. I will probably only ever do it that way for now on, if you have a big mess it did take a while cooking, but worth it to me.

When I hunted more squirrel, if we wanted fried squirrel, we would soak the squirrel in milk overnight. Then bread and fry the next day.
The milk helps tenderize the meat. That was before we had an insta-pot.

Younger one fried with gravy and cathead biscuits
Older ones dumplings

Yes.

Braised, so crock pot i guess.

Fried then pressure cooked

Fried

Same here.

Jambalaya, for me.
Boil til the meat comes off the bone easy.
Throw back in the pot with wild rice.
Add a can of beans black or red
Some onion, jalapeno, and green pepper
Salt pepper cook till it thickens a little

Jambalaya, for me.
Boil til the meat comes off the bone easy.
Throw back in the pot with the broth and wild rice.
Add a can of beans black or red
Some onion, jalapeno, and green pepper
Salt pepper cook till it thickens a little