Cut up a squirrel?

[canyonman]

How do you cut up a squirrel(tell him a joke about a cottontail rabbit), no really, do you just cut it in quarters, fry it whole, what?
Living in Oregon we don't get a lot of opportunity to eat many squirrels.

Larry

 

[Dave K]

We quarter it and cut out the back straps. I am anxious to hear the others.

 

We eat squirrels around the Chateau de Boeuf all the time. At home I do the same thing as you two: quarter it, cut out the saddle just like with rabbits. Easier to manage that way.

Here's a great way to cook tree bacon:

Start off by pouring about a 1/2 cup of Italian dressing, Olive Oil, and about two tablespoons (the bigger one) of honey into a frying pan over medium to medium high heat until it starts to sizzle. Add some fresh garlic and green onions and them cook a bit.

Add your squrriel pieces (also good for rabbits). Cover and let simmer for about 20 to 30 minutes, turning rarely (twice at the most usually).

Once they are good and cooked, turn up the heat a bit and let the juice cook off. Just before it's almost cooked away, drizzle a bit more honey over the meat and let it caramelize onto the peices.

Serve with wild rice and some taters...get's the family running to the the table.


Of course, in camp I use a forked stick and roast them whole when I don't stew them, but always be sure to wrap some salt pork or bacon around them to keep them from withering into jerky.

Bon apitito!

 

[arcticap]

I usually parboil or gently boil it whole and then remove and cut up the usable meat, minus any tough membranes. After straining, the broth becomes a base for a stew like soup, and a wide range of ingredients can be added. :blue:

 

Cut off the legs and split the back and the ribs, just as everyone else has said, ain't nuthin' to it. I also cut out the glands from the....uhhhhh....armpits, under the front legs.

We always fry the young ones after being rolled in egg and flour which has the obvious salt and pepper added along with garlic to taste. Fry it quick....too long and even the young ones get chewy. My late Mother would take the old squirrels roll them in flour, sear them on both sides in a hot skillet then turn down the heat and add a can of cream of celery soup with enough water to about cover the meat about half way up. Let simmer for about an hour or until tender. That's deliscious also. The wife and I have also taken old squirrels and put them in a crock pot with cream of mushroom soup, noodles of your choice and whatever spices we're in the mood for, let cook for half a day or so. Rich folks don't eat that good!

Favorite squirrel dish and sides: Fried young gray squirrel, fried okra, fried taters with onions, fresh tomatoes and a tossed salad. Just for those who object to all the fried stuff, my chloresterol was 196 last year and I can't remember which is the good or bad chloresterol but the good was higher than the bad.

Vic

 

[KyFlintlock]

Did you say Okra? DANG I need some of that, it has been way too long!!!

3 weeks till season!
wess

 

[shmrck1]

canyonman,
after being soaked in salt water for a couple of
hours, rince & 1/4. Dredge in a mixture of flour,salt &
pepper. Brown very quickly(high heat) in peanut oil. Place
in casorole dish and cover with a mixture cream of mushroom & cream of
celery soup. Add other spices that you like and a cup of
water. Cover and bake until tender at 325degrees for approximately 1 1/2 hours.
this is well adapted to a dutch oven on a campfire but because of the cream mixtures should be watched
closely.....enjoy.
snake-eyes

 

Ky..did you get your okra in late? We're starting to get enough to eat and this is the first year for our garden. Tomatoes are sure slow coming on tho, must be this miserable heat wave we're suffering thru.

Snakeeyes.....that sounds deliscious.

Vic

 

[canyonman]

Thanks for all of the replies. I may have to make a trip to squirrel country up north of here.

Larry

 

[riarcher]

I use the lazyman's approach.
Slit skin on back, insert fingers and rip both way to bare the back and 4 legs. Nip off the paws and start cutting under the legs, seperate leg bone from body and continue cutting (filleting) along the back bone. Leave loin attatched to legs and cut in the middle between legs (F&R).
This yeilds 4 pcs. Take the flap from the back and fold it over the inside of the leg and pin with a toothpick. Before pinning I like to take a piece of anchovie, garlic, hot pepper, or whatever and stuff under the flap.
Coat with olive oil (B-B-Q sauce works well too) and slow cook indirectly on the grill. Near the end of the cooking I'll coat with garlic butter, pepper relish, or bourbon.
Then for the last 3-5 minutes put on direct high heat to finish.
PS, skins go in the trash, bodies in the freezer for crab and turtle bait.
Grill up some veggies and fruit to go with it and,,,,,,
That's enough,,, I'm getting hungry. :sorry:

 

[gemor]

vic,

first time on this site i think ill use it alot.

poor dad,
rolla mo.

 

[gemor]

stumblin try doing your recipe in a baking bag like you would use for a turkey. you just have to watch out for bones but talk about tender..