Squirrel - The HuntingPA.com Outdoor Community
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post #1 of 26 (permalink) Old 10-30-2019, 11:29 AM Thread Starter
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Question Squirrel

How do you make them more palatable? My son loves to hunt them but they taste way worse than I remember!

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post #2 of 26 (permalink) Old 10-30-2019, 11:59 AM
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Breaded, deep fried, wing sauce. That's the only way my daughter will eat them.

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post #3 of 26 (permalink) Old 10-30-2019, 01:50 PM
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Don't think I have ever eaten them except in potpie? Very sweet meat.
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post #4 of 26 (permalink) Old 10-30-2019, 02:21 PM
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To me it tastes like turkey. The wife thought the same.
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post #5 of 26 (permalink) Old 10-30-2019, 03:26 PM
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Originally Posted by MntnHntr View Post
How do you make them more palatable? My son loves to hunt them but they taste way worse than I remember!
Same recipe as shad. Skin, nail to an oak board, roast on the hot coals of an open fire, then toss the squirrel and eat the board.....Really, never managed to get past that smell when I field dressed them.
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post #6 of 26 (permalink) Old 10-30-2019, 03:41 PM
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How do you make them more palatable? My son loves to hunt them but they taste way worse than I remember!
When you clean your squirrels cut them into 6 pieces, Remove the legs at the body then cut the body in two in the middle and remove the ribs at the body. To make them par boil the pieces in a pot in salted water with a large carrot cut into two or three pieces, a large stalk of celery cut into two or three pieced and a medium onion cut into quarters. After you have reached a roiling boil turn back to simmer and simmer until you can easily pass a cooking fork through the one of the thighs of the squirrel. Then remove from the water and dredge in a bowl of flour that has been seasoned with salt and pepper. Next, put some butter and bacon fat in a skillet and fry until golden brown on both sides. The meat will be crisp on the outside and white and moist inside. Save your bacon fat in the fridge when you make bacon so you have some when you are ready to make your squirrels. Fry at a medium heat so you do not burn the flour, the meat is already cooked before it id fries so no need to hammer it. Enjoy. I like to serve mashed potatoes with it.
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post #7 of 26 (permalink) Old 10-30-2019, 04:57 PM Thread Starter
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When you clean your squirrels cut them into 6 pieces, Remove the legs at the body then cut the body in two in the middle and remove the ribs at the body. To make them par boil the pieces in a pot in salted water with a large carrot cut into two or three pieces, a large stalk of celery cut into two or three pieced and a medium onion cut into quarters. After you have reached a roiling boil turn back to simmer and simmer until you can easily pass a cooking fork through the one of the thighs of the squirrel. Then remove from the water and dredge in a bowl of flour that has been seasoned with salt and pepper. Next, put some butter and bacon fat in a skillet and fry until golden brown on both sides. The meat will be crisp on the outside and white and moist inside. Save your bacon fat in the fridge when you make bacon so you have some when you are ready to make your squirrels. Fry at a medium heat so you do not burn the flour, the meat is already cooked before it id fries so no need to hammer it. Enjoy. I like to serve mashed potatoes with it.
I think anything would taste good made that way!
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post #8 of 26 (permalink) Old 10-30-2019, 04:58 PM Thread Starter
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To me it tastes like turkey. The wife thought the same.
How are you preparing it?

1 Corinthians 15:1-4- Christ died for our sins, was buried and rose again the third day.
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post #9 of 26 (permalink) Old 10-30-2019, 05:18 PM
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Iron skillet, bacon fat, squirrel = Good chow!


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post #10 of 26 (permalink) Old 10-30-2019, 05:23 PM
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Put a bunch in the crockpot.When the meat falls off the bones pick thru it and use the meat for corn noodle soup or any casserole.Think Daniel Boore said next to MT.lion squirrel was the best tasting meat.
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