When the hunt is over and you are wondering what to do with the squirrels you have in the refrigerator, take a word of advice from a squirrel eater. You worked long and hard to get those squirrels this far, and you want to make the best of them so you enjoy each and every bite! I resect animals as a living thing, and to waste the squirrels would be a sin in my book! They died so you can eat, and I hope you gain the same respect for all animals you hunt.
Squirrel Meat : As squirrels go, the meat has a flavor of its own. Nothing tastes the same as squirrel, and when the winds of october blow cold here in Wisconsin, I get a taste for squirrel that calls me into the fields and wind rows of farms searching the tree tops for dinner.
Squirrels are a rough bunch of animals who run quickly from place to place, and spend alot of energy climbing trees. All this activity makes squirrel meat a little tough if you cook it wrong, so read on to pick up some tips on how to cook squirrel so it falls off the bone!
My Mother used to cook squirrel the same way every time, and why not, It was delicious! It was a simple recipe she know, and it went real well with potatoes, and veggies. She would put 5-6 squirrels into a roasting pan with a couple of inches of water in it. Then she would pour a couple packages of dry LIPTON ONION soup mix over the squirrels, and cover with the lid. Into the oven for a couple of hours at 300 degrees and We were eating squirrel for supper! It would no longer be tough, and the meat would slide off the bone.
Later on I started cooking alot, being a single dad with two sons will do that to you. I got a little sick of the same old recipe every time, so I started picking the elements of my moms squirrel recipe apart. It turned out that all you need to do with any tough meat like squirrel, is to use what chef call moist heat. Its like a steam bath that breaks down the musches and fibers in the tissues. Deep frying is considdered moist heat, and I do enjoy fryed squirrel. Squirrel can be used in soups and chowders too.
Seeing as squirrel meat is sorta tough, I wouldnt recomend using a charcoal barbecue to cook squirrel. Dry heat will make it even tougher and you wont get the most out of the bountiful harvest you worked so hard for.
I hope I helped you with your squirrel recipe selection, If you did,