Or rabbit, or pheasant/grouse dark meat, or really anything. I would imagine you could make this with raccoon and it would taste ok. But I have some squirrels in the freezer that needed cooking yesterday.
Never really took much notice to the cooking subforum on here, but my passion for cooking is directly tied to my passion for hunting, so I will try to contribute some.
Anyway, I am big on technique and experimenting vs. engineer type recipes, so if you're looking for exact measurements, sorry that's not the way I roll.
The technique here is a big powerful braise, then giving it a nice char on the grill while basting with the sauce it cooked in.
I play around a lot with homemade sauces, many of them bbq because it is awesome, and I consider this one a bastardization of KC and Texas style, with some Asian flair thrown in.
Sauce:
1/2 small yellow onion, finely chopped, lightly sautee in 2 tbs butter
Add about 1-2 T each chile powder, garlic (canned and powder), fermented soy paste, hoison, and black pepper to taste
Deglaze with good splash of red wine
Add a good splash of cider vinegar and soy sauce
Add about 1 T mustard powder
Add 16 oz tomato sauce and a couple tablespoons brown sugar
Add a splash of water to thin it out a bit
Taste and adjust flavor accordingly. I would add more heat next time I do it.
Add squirrel and braise until almost fall off the bone tender. This was most of 2 smallish gray squirrels, and braised on the stove about an hour.
Finish, basting with sauce on hot grill.
It was epic awesome. And saved all the leftover sauce for some charcoal chicken tonight. Just nobody tell my wife it was squirrel sauce. And yes I am ashamed to admit Bud Light Lime is one of my favorite summertime beers.
Never really took much notice to the cooking subforum on here, but my passion for cooking is directly tied to my passion for hunting, so I will try to contribute some.
Anyway, I am big on technique and experimenting vs. engineer type recipes, so if you're looking for exact measurements, sorry that's not the way I roll.
The technique here is a big powerful braise, then giving it a nice char on the grill while basting with the sauce it cooked in.
I play around a lot with homemade sauces, many of them bbq because it is awesome, and I consider this one a bastardization of KC and Texas style, with some Asian flair thrown in.
Sauce:
1/2 small yellow onion, finely chopped, lightly sautee in 2 tbs butter
Add about 1-2 T each chile powder, garlic (canned and powder), fermented soy paste, hoison, and black pepper to taste
Deglaze with good splash of red wine
Add a good splash of cider vinegar and soy sauce
Add about 1 T mustard powder
Add 16 oz tomato sauce and a couple tablespoons brown sugar
Add a splash of water to thin it out a bit
Taste and adjust flavor accordingly. I would add more heat next time I do it.
Add squirrel and braise until almost fall off the bone tender. This was most of 2 smallish gray squirrels, and braised on the stove about an hour.
Finish, basting with sauce on hot grill.
It was epic awesome. And saved all the leftover sauce for some charcoal chicken tonight. Just nobody tell my wife it was squirrel sauce. And yes I am ashamed to admit Bud Light Lime is one of my favorite summertime beers.
