CamoMan
Well-Known Member
Just looking for ideas. Thanks guys!
Depends on the squirrel.All I know is that you absolutely can not send em strait to the grease. I learned that the hard way last week. Those suckers came out as hard as rocks.
Dunno what I did wrong then... maybe she was the pot kind.Depends on the squirrel.
Small squirrel, with pinkish meat, skins easily, and has not-well-developed primary and secondary sexual characteristics? That's a frying squirrel.
Big, grizzly-looking thing that has nuts the size of of a golf ball or big ole tiddies, grayish tint to the meat, and feels like you have to wrestle with the hide to rip it off? That's a pot squirrel.
Fryers can 100% be put straight in a little flour, spice, and oil and eaten as-is. Or cook'em with your favorite hot-wings recipe. Pot squirrels usually go in the instant pot for a half hour or so with a little home made chicken broth until they can be picked. Then they can be made into stew, dumplings, tacos, BBQ sandwiches, whatever. Just substitute in the place of whatever you'd use pulled chicken for. Squirrel salad sammich, anybody?
It's also very easy to overcook a squirrel. You want it to BARELY draw up on the bone.Dunno what I did wrong then... maybe she was the pot kind.
love me some squirrel and drop dumplins.......but most get fried in a cast iron skillet.
My dad makes a squirrel marsala recipe that is mighty fine. I have a few in my freezer now that are marked for use in Steve Rinella's squirrel hot wings recipe, and I'm pretty excited about that.
That probably doesn’t read the way you want
BWAHAHAHAHAHA!!!! Not at all!That probably doesn’t read the way you want