A Few Questions from a Possible Newb Squirrel Hunter

[.38 Special]

I like them in a Cajun stew. Cube the little buggers, brown the cubes in butter, then thrown them into the pot with onions, celery, bell pepper, sliced andouille sausage, garlic, red wine, chicken stock, rice, and flour, let it simmer for a few hours, and then break out the hot sauce. Now I'm hungry...

 

[entropy]

Coyote might even be edible in that recipe. Coot stew ain't half bad. I ate it when I was a kid and couldn't hit the flying ducks very well yet.

 

[.308 Norma]

Now I'm hungry...

Darn it .38 Special! Now I'M hungry!
I'm going to copy and paste your post into my "documents" so that I have it when I shoot my first squirrels.

 

[spazzy]

I usually make mine in a pot pie. Slow roast them whole, low and slow then shred the meat off and add veggies in pie crust and bake.

There is definitely a trick to skinning them!

 

[X62503]

In East Texas and Louisiana, gray squirrels taste better than fox squirrels, and my grandmother made as many as I could shoot into squirrel and dumplings, or in a gumbo with sausage and collard greens.

 

[tactikel]

Gray Squirrels are best fricassee'd. Pan browned in butter, herbed to taste, a splash of chicken stock or white wine, covered in foil and baked. Meat falls off the bone, yes like chicken but a bit "firmer" make a gravy with the pan drippings. Serve with a wild rice pilaf, whatever vegetable is in season, and lots of chilled white wine or cold beer.
The quality of the meat is directly contingent on the care you give the game in the field.
Shoot straight, enjoy!!