Well I've pretty much given up on the duck hunting for the year, too many long trots through lavon trying to get to them and never finding them has burned me out. however, ive seen tons of squirrels, so I may go out later today and pop a few. How do you guys cook 'em? I used to eat them when i was little and I know theyre good, but don't remember how my friends' dad did it.
Basically how ever you like dark meat cooked, simmered in gravy is pretty darn good. Spiced up and fried, in a crock pot, cabobs I could play forrest gump with this one. :yes:
I like to boil them for about 45 minutes ('til nice and tender) then toss in a dirty rice or jambalya recipe. Last night they were added to gumbo with duck legs and breasts and deer sausage. Talk about good!
souther fried then drain off the grease and add some water and a lid to steam em good and they turn out tender, thats how my granny used to cook em up.and i still do.
the quickest way is to use a pressure cooker. you can cut the toughness down really quick like that. then you can cook them in whatever recipe you want.
and if you boild them with a few sage leaves it can take the strong flavor out of the older squirrels.
after all that you can do whatever you want. my favorite is squirrel and pastry. kind of a play on chicken an pastry in a good southern tradition :drool:
I skinned a fresh road- kill squirrel and it was just plain old gross all mashed up and stinky inside :yes: :yes: I still have the old pelt :yes: :yes: No way I could eat one of them :thumbsdown:
Like chicken. For those of you who say you would never eat one Im guessing youve never had it, and as far as trying to clean a road kill squirrel. :no:
But, I saw it get hit and I wondered how easy it was to skin and tan a pelt :rofl: :biggrin: :biggrin: :biggrin: :yes: BTW it is HARD I can't say I will ever try a squirrel. The one I cleaned had no meat, and it was a big one
If I ever get hungry enough to eat squirrel, I'll start with the crows :drool: :drool: :drool: I here they have good tast this time of year :yes: :rofl: :rofl: :rofl:
I've eaten lots of squirrels and I'm not some hillbilly. squirrels are exactly like cottontail rabbits except smaller. They taste mild, and I've never heard of anyone not liking them.
Get you a good size dutch oven pot. 6 to 8 young squirrels
rub'em down with Tony Chachere's
rub'em in flour
fry till golden brown
drain most of the grease
sautee' bellpepper and onion
add a about 2 cups of water and put the top on reduce heat, cook for about 1 1/2 to 2 hours. Serve over Louisiana rice and butter milk biscuits cooked in a cast iron skillet. :drool: :drool:
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