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Squirrel Recipe

Posted By: vermontster

Squirrel Recipe - 08/31/21 11:30 AM

We’re going to be doing a squirrel hunting weekend at our camp next month and I am looking for squirrel cooking recipes
Posted By: coondagger2

Re: Squirrel Recipe - 08/31/21 11:48 AM

https://www.themeateater.com/cook/recipes/watch-buffalo-hot-legs-recipe

It's like buffalo chicken wings, but with squirrel. I tried it and loved it. Great to cook for a crowd. Little tougher than a chicken wing but still very good
Posted By: Bear Tracker

Re: Squirrel Recipe - 08/31/21 12:17 PM

I consider it a sin to make squirrel nay other way! LOL
Flour, salt, pepper, quick fry, then oven until done. Side salad, and sweet potato. Oh so good.
I like to taste the meat I eat. Thtas all to much seasoning I simply do not like. Have fun and enjoy!
Posted By: Pike River

Re: Squirrel Recipe - 08/31/21 12:19 PM

Fricase or a gravy with taters.
Posted By: Flint Hill fur

Re: Squirrel Recipe - 08/31/21 12:29 PM

Like bear tracker we pan fry to get the scald on em then we put in bottom of pyrex an make a green bean casserole over the top an finish in the oven or crockpot
Posted By: Macthediver

Re: Squirrel Recipe - 08/31/21 12:29 PM

Guess I'm old school.. Pretty much always just parboiled with onion in pot, rolled in flour and pan fried with Salt & Pepper. Only thing I've changed is use pressure cooker now shorten up boil time.

Mac
Posted By: salemtrapper

Re: Squirrel Recipe - 08/31/21 01:17 PM

I always loved squirrel and dumplings
Posted By: ttzt

Re: Squirrel Recipe - 08/31/21 03:02 PM

Originally Posted by salemtrapper
I always loved squirrel and dumplings


What I wouldn't give for a pot of Mamaw's squirrel and dumplings!
Posted By: Aix sponsa

Re: Squirrel Recipe - 08/31/21 03:18 PM

Salt/cayenne/garlic powder/onion powder on meat.


Thin layer of oil in a good gravy pot. Brown well on medium/medium high.

Add a splash of water and scrape free what stuck on the pot, that makes the gravy good. Add chopped onion, yellow or white plus green onions, bell peppers... wilt them. Don’t be stingy, the onions are a big part of the gravy. Add maybe 1” of water, and cook down either on stove or oven until tender. Add a little water as needed.


You can shave a potato into it if you want to tone down the pepper or thicken it a bit. Serve over rice, potatoes, toast, etc.
Posted By: cyaukeyy

Re: Squirrel Recipe - 08/31/21 06:33 PM

Squirrel pot pie is what we always have.
Posted By: teepee2

Re: Squirrel Recipe - 08/31/21 06:34 PM

Brown in skillet with crisco and some bacon grease, salt and pepper, dump a can of mushroom soup over the top. Cover then in the oven for aprox 90 min at 350*, then lay some sweet potatoes on top and along the sides. Return to the oven until sweet potatoes are done and squirrel falls off the bone.
Posted By: jbyrd63

Re: Squirrel Recipe - 08/31/21 07:51 PM

Crock pot cream of mushroom soup stick butter put on before work Ready when you get home
Posted By: fishnhunts

Re: Squirrel Recipe - 08/31/21 08:31 PM

Put in instapot for 20 minutes, then flour, salt, pepper, and fry them up in lard or oil. Tender and good!
Posted By: Moosetrot

Re: Squirrel Recipe - 08/31/21 09:00 PM

Watching.

Moosetrot
Posted By: GREENCOUNTYPETE

Re: Squirrel Recipe - 08/31/21 09:05 PM

the kids really like foil squirrel

1 skinned and cleaned squirrel , 2 sheets heavy duty aluminum foil , a drizzle of oil , some seasoning and a bit of barbecue sauce fold in first foil , flip fold in second foil , roast slowly on the coals or a frill or oven.

easy an each kid can make their own squirrel it is done when you open it and the meat falls off the bones
Posted By: Vinke

Re: Squirrel Recipe - 08/31/21 09:16 PM

fry in lard with salt and pepper in a cast iron skillet
Posted By: vermontster

Re: Squirrel Recipe - 08/31/21 09:23 PM

You guys are making my mouth water with all the great recipes. The season starts tomorrow and i am going to go and hopefully start trying your recipes. Thanks and keep them coming if you have more.
Posted By: Trapper Dahlgren

Re: Squirrel Recipe - 08/31/21 10:23 PM

squirrel and dumplings , I have not had them since I was a kid , I will have them this fall , smile
Posted By: Dewey NY

Re: Squirrel Recipe - 09/01/21 02:04 AM

The boy and I are going this weekend. I'm hoping to try some of your reciepts. Keep em coming.
Posted By: loosanarrow

Re: Squirrel Recipe - 09/01/21 03:33 AM

Ive shared this here before in previous thread, I will paste it again below. If you are camping and cooking outside, this is not only easy, but I promise you will not be disappointed with the results. I used to eat around 50 squirrels a season, and cooked them every which way, and the first time I tried this, I was skeptical. I was so wrong. Best. Ever.
I kearned this watching old silent footage of Potawatomi folks from the 1930’s. A good deal of the footage was cooking for a feast, and they showed squirrels being prepared like this in the first part. I was woefully ignorant of the process, and having cooked lots of squirrels by skinning and then cooking all the various ways I had come across over the years, I just assumed that since the were cooking like this they must not have had kettles to boil in. Well, the footage goes on to show the squirrels being cooked right next to other foods boiling in pots. Scratch that theory. So then I thought, that is going to be like chewing rubber, they must not care!? Well I decided I had to try it, because I’ve been wrong before…
Here is the copy from an earlier thread:


I highly recommend trying this at least once. It is by far the most delectable way to prepare a squirrel. I’ve done public demonstrations of it, and had seasoned squirrel eaters saying “no way that will be anything but rubber”. 30 minutes later, they say “that’s the best squirrel I’ve ever eaten, i would never have believed it!” Can’t always do it though, it requires an open fire and outside only for the first part.
1. Take gutted squirrel, unskinned, DRY (meaning the fur is dry) squirrel and toss in a campfire. Roll it around a bit, then remove and scrape with back of a knife and toss back in a roll or two to burn off stubble. You will see what I mean when you do it.
2. Roast squirrel in the skin. Open fire on a grate, impales on a stick, doesn’t matter. Don’t be afraid to chat the skin a bit, it bubbles and protects the meat under it. Roast 25-35 minutes until done. OPTION: roast in the oven at 375-400 for 25-30 minutes.
3. Peel the skin off and eat.

I know, I know, you don’t believe me. I’m just offering it. I don’t blame you, I didn’t believe it either...


So I've given it a lot of thought, how this could result in tender sweet tasting meat so simply and quickly. What i think is that squirrels have very tasty fat, just not much of it and it stays with the skin when the skin is removed. This method cooks the fat into the meat. As for how it ends up so tender, im not sure so I just call it magic.

If you cook them fresh, without freezing, it is actually much easier to burn the fur first and then gut them. Not only does the skin become much easier to cut, but the guts and vitals cook just a little and the firm up (the blood firms up a bit too) so the innerds are easier to remove and significantly less mess after burning off the fur.

The reason I said gut them is that most of the time I freeze most of my squirrels. If you freeze them, be sure to gut them first because when they thaw, the non-vitals will bloat as soon as you put it in the fire to burn the fur, and it will be difficult to gut them without the old yuk-yuk spewing forth.

So when they are fresh, gut after burning fur. But always gut before freezing.
Posted By: grisseldog

Re: Squirrel Recipe - 09/01/21 03:34 AM

Man, I luv squirrel dumplings, I use my buttermilk biscuit recipe for the dumplings, like grandma taught me.
I made my canning pressure cooker 3/4 full last time I made them, was over at my friends deer processing place
Those guys cleaned the pot , they were in there scraping the sides to get the last drop.
I luv fried squirrel with gravy n biscuits also.
Posted By: yotetrapper30

Re: Squirrel Recipe - 09/01/21 03:39 AM

Originally Posted by grisseldog
Man, I luv squirrel dumplings, I use my buttermilk biscuit recipe for the dumplings, like grandma taught me.
I made my canning pressure cooker 3/4 full last time I made them, was over at my friends deer processing place
Those guys cleaned the pot , they were in there scraping the sides to get the last drop.
I luv fried squirrel with gravy n biscuits also.


So you just stew the squirrel and drop raw biscuit dough into the broth?
Posted By: grisseldog

Re: Squirrel Recipe - 09/02/21 02:47 AM

I pressure cook the 6 squirrels at least 20 minutes, that’s one with the weight on top,that makes them tender, more time if there are more squirrels.
I make my biscuit dough.
I roll it out pretty thin with my rolling pin.
I then slice the dough in pieces 3-4 inches long abt a half to 3/4” wide
I bring the squirrel broth to a boil
Then start dropping the dough strips , one at a time in the broth
I stir constantly to keep dough from sticking
When all strips are in broth and done , I slowly add the squirrel back to the broth
Bring back to boil , then turn on low till I think squirrel is hot
Salt, pepper as you go along to taste
Then enjoy.
Posted By: yotetrapper30

Re: Squirrel Recipe - 09/02/21 02:57 AM

Originally Posted by grisseldog
I pressure cook the 6 squirrels at least 20 minutes, that’s one with the weight on top,that makes them tender, more time if there are more squirrels.
I make my biscuit dough.
I roll it out pretty thin with my rolling pin.
I then slice the dough in pieces 3-4 inches long abt a half to 3/4” wide
I bring the squirrel broth to a boil
Then start dropping the dough strips , one at a time in the broth
I stir constantly to keep dough from sticking
When all strips are in broth and done , I slowly add the squirrel back to the broth
Bring back to boil , then turn on low till I think squirrel is hot
Salt, pepper as you go along to taste
Then enjoy.


Thanks. Gonna store that recipe away and give it a try this fall. I got two dogs waiting on some leaves to fall off to show me some squirrels, lol.
Posted By: BigRed55

Re: Squirrel Recipe - 09/28/21 12:26 AM

Definitely trying this! I do quite a bit of squirrel hunting (uncommon here in NH) and I'm always looking for new recipes. This one looks fantastic!
Posted By: mississippiposse

Re: Squirrel Recipe - 09/28/21 12:58 AM

Since your camping. Take the young ones out of your group. Leave whole make sure you pull the white gland out from underneath both front arms. Melt some butter and throw young on grill first litter will work also. Every time you flip them baste with butter. When they are half done add barb sause to butter cup and through process keep adding barb sause to pot and baste by doing this they will not dry out. I also like squirrel and dumplings. But my favorite will alway be flour squirrel with salt and pepper and fry in cast pan. Dump some of grease and make milk gravy in cast pan. Gravy and broke up bread with fried sq will always be my favorite. Good idea here I will add some to my file on squirrel most under rated wildlife. My son and law from the city called them tree rats till I cook a bunch for him. Now they are bushy buts. Next time this subject comes up I will post. ozark squirrel with mushroom which I cut out of a field and stream mag in the 60s. Easy to do in the winter when it’s cold outside
Posted By: JoMiBru

Re: Squirrel Recipe - 09/28/21 02:40 AM

Loosanarrow, very interesting recipe. I’ve gotta try it! Thanks for sharing.

I’ve always floured, salt and pepper. Pan fry, then put in oven to finish. Use pan drippings for gravy. Hard to beat!
Posted By: TRAPPER TOM

Re: Squirrel Recipe - 09/28/21 11:12 AM

Originally Posted by loosanarrow
Ive shared this here before in previous thread, I will paste it again below. If you are camping and cooking outside, this is not only easy, but I promise you will not be disappointed with the results. I used to eat around 50 squirrels a season, and cooked them every which way, and the first time I tried this, I was skeptical. I was so wrong. Best. Ever.
I kearned this watching old silent footage of Potawatomi folks from the 1930’s. A good deal of the footage was cooking for a feast, and they showed squirrels being prepared like this in the first part. I was woefully ignorant of the process, and having cooked lots of squirrels by skinning and then cooking all the various ways I had come across over the years, I just assumed that since the were cooking like this they must not have had kettles to boil in. Well, the footage goes on to show the squirrels being cooked right next to other foods boiling in pots. Scratch that theory. So then I thought, that is going to be like chewing rubber, they must not care!? Well I decided I had to try it, because I’ve been wrong before…
Here is the copy from an earlier thread:


I highly recommend trying this at least once. It is by far the most delectable way to prepare a squirrel. I’ve done public demonstrations of it, and had seasoned squirrel eaters saying “no way that will be anything but rubber”. 30 minutes later, they say “that’s the best squirrel I’ve ever eaten, i would never have believed it!” Can’t always do it though, it requires an open fire and outside only for the first part.
1. Take gutted squirrel, unskinned, DRY (meaning the fur is dry) squirrel and toss in a campfire. Roll it around a bit, then remove and scrape with back of a knife and toss back in a roll or two to burn off stubble. You will see what I mean when you do it.
2. Roast squirrel in the skin. Open fire on a grate, impales on a stick, doesn’t matter. Don’t be afraid to chat the skin a bit, it bubbles and protects the meat under it. Roast 25-35 minutes until done. OPTION: roast in the oven at 375-400 for 25-30 minutes.
3. Peel the skin off and eat.

I know, I know, you don’t believe me. I’m just offering it. I don’t blame you, I didn’t believe it either...


So I've given it a lot of thought, how this could result in tender sweet tasting meat so simply and quickly. What i think is that squirrels have very tasty fat, just not much of it and it stays with the skin when the skin is removed. This method cooks the fat into the meat. As for how it ends up so tender, im not sure so I just call it magic.

If you cook them fresh, without freezing, it is actually much easier to burn the fur first and then gut them. Not only does the skin become much easier to cut, but the guts and vitals cook just a little and the firm up (the blood firms up a bit too) so the innerds are easier to remove and significantly less mess after burning off the fur.

The reason I said gut them is that most of the time I freeze most of my squirrels. If you freeze them, be sure to gut them first because when they thaw, the non-vitals will bloat as soon as you put it in the fire to burn the fur, and it will be difficult to gut them without the old yuk-yuk spewing forth.

So when they are fresh, gut after burning fur. But always gut before freezing.



always up for something new
do you add any seasoning after roasting?
Posted By: mississippiposse

Re: Squirrel Recipe - 09/28/21 12:56 PM

Ozark squirrel with mushrooms:: I use a cast iron Dutch oven with lid and pan fry mushrooms. Cut sq into serving pieces. Dice and sauté 4-6 strips bacon. Dip meat in flour and sauté in bacon fat. Add garlic thymes and tomato paste. Cover meat with red wine and chicken stock. Cook until tender. Serve. With sauteed mushrooms over top. All age group work.
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