Copy and pasted this from another site. My wife coats them and fries them and simmers them slow in water but the coating pretty much falls off. Sure do taste good though ' "The other chicken wings". I am betting this recipe is real good but haven't tried it. Sure sounds like the ticket to keep the coating on. I think the steaming is what makes them real tender. When I do it I am not going to brine them in the vinegar. I always cut them up and put them in satlt water in the fridge a few days then clean them up good and freeze them and save up for a good batch. The cooking method is what I think will really work good.
Here it is:
"Well the season is upon us now , and folks are always trying to make these squirrels more tender and tasty. We cook them a lot of ways and I like them even if I got to Knaw em off the bone!! However I have to cook em for folks that require tender. The following method really works well and I have been able to convert many non squirrel eaters to squirrel "CONSUMERS"!!!!
Tender & Tasty Squirrel
Items needed - Lrg crock pot
plate that will fit inside crock pot or a rack
4-6 sqrls cut up legs and back
Roll sqrl pieces in egg, coat with flour seasoned your favorite way, brown in oil BUT don't cook all the way, just brown in medium hot oil, set pieces on paper towel to drain off.
Now add about 1/2-3/4 inches of water to crock pot, place plate inside( don't want water going into plate , if necessary put coffee cup in first then plate on top)Idea is to steam NOT BOIL. Place squirrel pieces in plate stacking if necessary . Put top on and turn to high . Cook 2 hrs , when done the crust on sqrls will be like KFC original recipe and meat will almost fall off bone(may on some).
A brine is a solution of salt and spices which will help meat stay moist during cooking and will carry flavors into the meat along with helping to tenderize meat. I have done this many times and it makes squirrel eaters out of Everyone!!!
To make Brine ( this is for 2-3 lbs of leg and back)
2 cups water
1/2 cup cider vinegar
1 medium onion thinly sliced
3-4 crushed garlic cloves or 2 tsp garlic powder.
1 tbls fresh thyme or Italian seasoning.
2-3 sliced jalapeno (optional)
Put all in pot, bring to simmer for 5 mins, let cool completely to room temperature.
Once cool, put squirrel pieces in gallon zip lock, Pour brine over squirrel zip bag pushing all air out.Place bag in a bowl inside the fridge for 24-48 hrs turning and mixing when you think about it.
when ready to cook take out, rinse off and dry. Then cook in the above method.
It make look difficult but only takes a few minutes other than soak and cook time. Hope you try it its good !!!"
You canít get them if you ainít in the woods!!
<span style="font-weight: bold">GOD BLESS</span>