'em squirrels are good tasting !

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nathan

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I was at my friend's house yesterday and got to taste for the first time squirrel meat. He had it marinated the night before with his secret recipe and deep fried them in oil. All i can say, its not bad. It tasted as good as chicken, although a little tough but not bad at all. WIth white rice (from Costco), we had a sumptous meal. ANd i brought along some back home to cook . Ill take pics later.
 
i bake it in the oven with vegies & cream of mushroom soup good stuff. but 1 of the hardest animals to clean. their fur is a pain to get off
 
He had it marinated the night before
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That is key. Otherwise, they're tough little buggers.

Many used to fall victim to my .20 cal. Sheridan air rifle when I was younger, though I haven't eaten one in quite some time. A lot of work for a meal, for sure. The ones around here are typically less than a pound, so maybe 3 or 4 ounces of meat from each. You'd have to slay a family of them to feed your own.
 
You can fry those young ones, but the older ones are a little tougher. Best thing to do with them is make some dumplings. Add a little Lousianna hot sauce, and man. That's good stuff.
 
Everyone's right about them being tougher. Once it's cleaned and skinned, and no longer has a head, you can par-boil the squirrel whole, until it's mostly done, then put it on the grill with the sauce of your choice to finish up.

JOsh
 
My mom made the best squirrel dumplings, dumplings from scratch. You can approximate dumplings by using cheap biscuit dough, but it ain't as good as the real thing. I was raised on squirrel meat from about the age of 7, when I first took to the woods with my Benjamin .22 pellet rifle. My 9th birthday, I got a Remington .22 and the squirrel intake increased. :D

I don't think I ever ate fried squirrel until I was on my own. Young squirrel aren't as tough. Mom always said it was too tough for frying, but it's just different. She'd smother it (boil with flour gravy) or do dumplings with it. Fell off the bone that way. Makes a good stew, too.
 
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Sauteed with a little of olive oil and the marinade. Yes, the young ones are really tender and tasty but the older squirrel is tough like old leather.


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homemade dumpling are made with the addition to self-riseing flour of a beaten egg and some broth from the simmered squacks. drop by spoonfulls into the simmering broth. black pepper as desired.
good eating, 4-5 good sized squacks will feed a small deer camp this recipe and a couple sides.
 
Nothing better than some squirrel gumbo. they are a pain to clean though b/c you are going to get hair on the meat and it's tough to get it all off.
 
For me, there is no better mammal or bird meat.

I grew up eating them because I hunted them.

Fry the younger ones, make stews of the older ones.

Think of them more as hor'deurves than a main course,
like caviar that lives in trees.
 
Spring Squirrel

Have ya'll had any problems eating squirrels killed in the spring? I've always been a little leery eating spring squirrels (disease/bugs) because of the weather being warmer VS squirrels killed in the fall...so I haven't really spring squirrel hunted.

I've been wanting to try out a new 22 rifle on some squirrel heads (CZ 452)....I guess just skin them pretty quick instead of waiting until I get home??? It's been in the 80's here in the Memphis area for the highs.
Shotguns are fun...but I sure don't like picking pellets out of squirrels that I want to eat.


Thanks
 
.22 for squirrel. Leave the shotgun for things that fly.

Field dress them, and take what you get home early, as in the cool of morning.
 
I appreciate the info Nemo...I had a feeling I'd have to get out of the woods before 10 when it starts to warm up here and the squirrels already are gonna stop moving. Yeah a 22 on a squirrel...especially a head shot...is my preference over #6 birdshot out of a 20 gauge. I'll probably bring a cooler with ice to put the field dressed game in and keep it cool as hot as it is here.....I do that when i fish.
 
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