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Old 10-17-2010, 10:06 PM   #21
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Originally Posted by KathleenA View Post
My cup runneth over in anticipation.

I promised to try anything but rabbit...because...it's rabbit...bunnies! They are too cute!.....but then...so are squirrels....

Hmm....

~Kathleen

Go ahead and try it. They're not so cute on the plate.
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Old 10-17-2010, 10:11 PM   #22
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I'll try it. I promised as long as it is not on my list of three things I never wish to try. That being said, if he tries to force-feed me, I'll definitely be sharing. It won't be pretty.
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Old 10-17-2010, 10:13 PM   #23
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I like squirrel, although there isn't as much meat on it as rabbit. Season with S&P, shake in a bag of flour, brown in skillet with your lipid of choice, then turn the heat down, add a little water, cover with lid and steam until tender. It makes great gravy to go with your mashed potatoes and biscuits.
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Old 10-17-2010, 10:15 PM   #24
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I like squirrel, although there isn't as much meat on it as rabbit. Season with S&P, shake in a bag of flour, brown in skillet with your lipid of choice, then turn the heat down, add a little water, cover with lid and steam until tender. It makes great gravy to go with your mashed potatoes and biscuits.
Do you make the gravy like you would make with fried chicken?
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Old 10-17-2010, 11:44 PM   #25
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Wait till he force-feeds you some collagenous squirrel ears, charred of its cutey, KA, share is as share gets. Let us know how it tastes, because I don't believe my P.Fiona that bacon solves everything either.
Bacon makes everything taste better. I think I would try it...I'm not promising I would eat it all.
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Old 10-18-2010, 01:08 AM   #26
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i know it seems wrong, but i've heard they're really good with a peanut sauce...

you'll stuff your cheeks that it's so good.
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Old 10-18-2010, 03:44 AM   #27
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I've got a friend who's an urban squirrel hunter with his trusty pellet gun and so got some of his bounty that fortunately he'd done all the prep work on, so just meat. It makes pretty good gumbo and needs watching as it cooks quickly. Gotta say it's not my favorite meat, but with enough 'doctoring' it's acceptable.
BTW my wife calls squirrels---rats with good PR!
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Old 10-18-2010, 07:33 AM   #28
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Alrighty then.....see the video

How to cook squirrel.
That's exactly like my grandma cooked it. She usually served it with biscuits to sop up the gravy or sometimes over rice with some type of (vinegar/sugar and bacon grease) scalded greens. sometimes she browned the squirrel in bacon grease. I really don't understand how grandpa lived to be 90!
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Old 10-18-2010, 07:41 AM   #29
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Pre-soak

You can also soak the squirrel in buttermilk or regular milk for a few hours before cooking to help the taste and tenderness. That's what I do for venision stew meat.
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Old 10-18-2010, 08:16 AM   #30
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The smaller, (younger) Cat squirrels are fairly tender when floured and pan fried....
The larger Fox squirrels, both Red and Black, are better used in braising/stewing/smothering type recipes... Don't forget to save and cook the heads, especially in braising type recipes...Use the back of a soup spoon to 'pop' the head open (right between the eyes is your best target) Use your finger or the handle end of the spoon to scoop out the brain...very flavorful

Have Fun and Enjoy!!!
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