Anyone cook squirrel?

Discussion in 'Wild Game' started by rod g15, Sep 13, 2014.

  1. rod g15

    rod g15 Smoke Blower

    Doing a squirrel hunt/campout with my son next weekend. 

    How do I make squirrel "taste like chicken"?

    Thanks much
     
  2. sb59

    sb59 Smoking Fanatic

    I haven't had squirrel in years but when I did I kind of thought they taste like pork. I didn't smoke back then but now I might do them like spareribs.

    Spice wise I mean, not necessarily cooked as long.
     
    Last edited: Sep 14, 2014
  3. brekar

    brekar Smoke Blower

    I usually just crockpot them like a chicken then debone and make squirrel and dumplings. Wife won't eat "tree rat" soup but the rest of the family likes it. I've made it wrapped in bacon and grilled low and slow, that came out decent, but I think smoked would be better.

    Here's a page that has a lot of good recipes on it for ya.

    http://www.backwoodsbound.com/zsquir.html

    Either way enjoy hunting with the kids. My oldest son is 4 and this is the first year he is going bow hunting with me and he is super excited.
     
  4. Don't try and make it taste like chicken. Appreciate it for the flavor that it has. Properly cleaned and cooked, most wild game has unique flavors that should be enjoyed as they are.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have made sqquirrel jambalaya, sauce piquante, and its a requirement in a good Brunswick stew! Squirrel, lima beans, corn, chicken, LOL everything plus the sink. A good brunswick stew in the fall is a thing of wonder.... and feeds a load of folks! Brunswick stews are one pot, and they vary on whats in them by which state's recipe you follow. They are all good on a crisp fall evening.
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Squirrel is good stuff. Fry it with a Cornmeal breading , smoked with a light dusting of your fav. rub , Stew it with Dumplings or Roast them with Root Veggies .Corn bread is always on the side , and maybe some Greens. [​IMG]

    Have fun and be careful out there . . .
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Back in the day, Grandma Braised them in her Tomato Sauce (Gravy) and then dumped a pot of Polenta on a big board and topped it with the Squirrels and Sauce. I could so see browning them lightly in butter then adding veg and chicken broth or water, cook until tender and adding a bunch of PA Dutch Pot Pie Dumplings and simmer until thick...YUM!...JJ
     
  8. smokerjim

    smokerjim Meat Mopper

    I've cut them in pieces and deep fried and then put a hot wing sauce on them they came out good, other then that they usually go into spaghetti sauce.
     
  9. ak1

    ak1 Master of the Pit OTBS Member

    If you want squirrel to tast like chicken, why not just make chicken?
     
    brooksy likes this.
  10. Trade your squirrel for a chicken.


    ~Martin
     
  11. sb59

    sb59 Smoking Fanatic

    With all these hormone enhanced birds sometimes my chicken doesn't taste like chicken!
     
  12. brooksy

    brooksy Master of the Pit

    If you make your brine with cure you can make your chicken taste like ham :biggrin:
     
  13. sb59

    sb59 Smoking Fanatic

    Leave it unrefrigerated until it goes fowl !!
     
    Last edited: Sep 17, 2014
  14. brooksy

    brooksy Master of the Pit

    Waaa Waaaa Waaaa!!!
     
  15. one good way we did it was slowcooker took the legs threw them in filled it with some good bbq sauce we used Diana's I believe chicken and rib and the only way to describe it was chicken wings that tasted kinda like ribs was a huge hit I even got my mother to try it and she said it was good and doesn't like to eat anything I shoot
     
  16. timberjet

    timberjet Master of the Pit


    This post is gingerbear approved!
     
  17. Couple of recipes might help. CF

    Fried Squirrel


    ~ quartered and cleaned squirrels, 1 per person
    ~ buttermilk
    ~ Old Bay seasoning
    ~ flour
    ~ salt & pepper
    ~ shortening

    Soak your meat for at least an hour in buttermilk.

    Combine the flour & Old Bay until you can see the flour turn light pink. Sprinkle in some salt and pepper to taste.

    Heat up your shortening to 375 degrees in an iron skillet or deep fryer deep enough to cover the meat.

    Roll or shake your meat in the flour mix and fry until the coating is golden brown.

    Take it out and place it on a rack to drain. Place it in your oven for about 1/2 hour at 275 degrees.

    Broiled Squirrel

    For cooking, squirrel is cleaned in practically the same way as rabbit. Squirrel may be

    made ready to eat by stewing, but as it is so small a creature, broiling is the usual

    method of preparation.


    Instructions

    To broil a squirrel, first remove the skin and clean it. Then break the bones along the

    spine, so that the squirrel can be spread out flat. When thus made ready, place it on a

    well-greased hot broiler and sear it quickly on one side; then turn it and sear the other

    side. Next, sprinkle it with salt and pepper, place strips of bacon across the back, and

    allow it to broil slowly until it is well browned. Squirrel may be served in the same way

    as rabbit.

    Southern Style Squirrel


    2 – 3 squirrels, cleaned and cut into serving size pieces
    ~ creole or soule food seasoning
    ~ flour
    ~ salt and pepper

    Place the squirrel pieces in a crock pot and cover with water.

    Cook on low for 2 – 3 hours.

    Remove the meat and allow to cool enough to handle it.

    Season some flour to taste with salt and pepper.

    Heat some oil in cast-iron skillet.

    Lightly cover the squirrel pieces with the creole seasoning.

    Roll the squirrel in the flour and add to oil.

    Cook over medium heat until golden brown on both sides.

    Use the drippings to make gravy if desired.

    Squirrel and Onion Gravy


    2 squirrels, quartered
    ~ 1/2 tsp salt
    ~ 1/2 tsp pepper
    ~ flour
    ~ 1 medium yellow onion, sliced

    Place the squirrel pieces in a pressure cooker and cover with water. Add the salt and pepper.

    Cook under pressure for 10 minutes. Remove from heat and allow to cool.

    Once cool remove the meat and dredge in flour. Save the water.

    Cover the bottom of a large skillet with oil and heat.

    Add the meat and brown on all sides.

    When meat is browned, add enough water from the pressure cooker to cover the meat.

    Add the onion and simmer over medium heat until onions are tender.

    Thicken the gravy with flour or cornstarch. Adjust seasoning if needed.

    Serve with rice or mashed potatoes.

    Squirrel Dumplings

     ​


    ~ 3 squirrels, cut up
    ~ 1 egg
    ~ 2 cups plain flour
    ~ 3/4 cup broth
    ~ 1 teaspoon salt
    ~ salt and pepper

    Boil squirrels in four quarts of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside.

    In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup of broth and roll into ball.

    Strain the broth to remove any stray shot then resume boil. Return meat to boiling broth.

    On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.

    Cook approximately 10-15 minutes until dumplings are tender. Salt and pepper to taste.

     ​



     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Whats for supper?
     

  19. Those all sound really good! I've only done squirrel fried, but I'm going to try a few of these.

    Sent from my HTC One using Tapatalk
     
  20. willeng

    willeng Newbie

    I'm new to this and still learning but has anyone tried making it into a sausage? 
     

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