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Squirrels: Favorite recipe? Shirt and pants? or tail and tug?

I can't imagine young one's tasting better any other way than crispy fried. One of my favorite meals is young fried gray squirrel, gravy, mashed potatoes, green beans, sliced tomato, and crescent rolls or biscuits. Maybe some blackberry cobbler to finish off.
 
If you aren’t in a rush to eat them the best thing to do is let them soak in some salt water in the fridge for a week. This helps with getting any “game” taste out and allows the muscle fibers to break down so the meat is tender. Then I personally rinse and soak in buttermilk over night and fry them dudes up. Nothing beats fried imo


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The more I deer hunt... The more I want to squirrel hunt lol. I had a few fat ones in easy range, one of them tried to climb my tree twice, once from the bottom, once from another tree lol perhaps it's time to carry a pellet pistol. For "protection".
 
Shirt& pants , braise in the instant pot then pressure


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Skin em gut em and leave whole.

Put in pot of water and boil for 30-60 minutes depending on quantity and how chewy your local squirrels are.

Pull out of water and cool em.

Pull all the meat, like shredded chicken or pulled pork.

Throw back in a skillet with whatever seasoning and liquid you like. Simmer down, add a little flour to thicken.

Make tacos. Eat over noodles. Over rice. By itself. Whatever.

Key is do the boiling (cooking) as a stand-alone step to get the meat tender. And so you don’t waste any(cooking them whole). Once it’s pulled, cook it pretty much any way.
 
kyler1945 said:
Skin em gut em and leave whole.

Put in pot of water and boil for 30-60 minutes depending on quantity and how chewy your local squirrels are.

Pull out of water and cool em.

Pull all the meat, like shredded chicken or pulled pork.

Throw back in a skillet with whatever seasoning and liquid you like. Simmer down, add a little flour to thicken.

Make tacos. Eat over noodles. Over rice. By itself. Whatever.

Key is do the boiling (cooking) as a stand-alone step to get the meat tender. And so you don’t waste any(cooking them whole). Once it’s pulled, cook it pretty much any way.
Click to expand...
Do you retain and use any of the boiling water when shredding/simmering? Or juicy enough without it? Skwerl eatin newbie over here
 
thedutchtouch said:
Do you retain and use any of the boiling water when shredding/simmering? Or juicy enough without it? Skwerl eatin newbie over here
Click to expand...

Yeh a slightly more nuanced step - I’ll usually boil it down to close to liquid gone. Pull the meat toss back in with a little more water to deglaze onto the meat and then do the seasoning steps.
 
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