Single Shot
08-05-2007, 11:20 AM
I posted ten squirrel recipes today.
These small fur-bearing animals have scent glands in the small of the back and under the forelegs and the thighs. These should be removed without cutting into them. The fat on the squirrel is usually very spare and most people do not object to its flavor or odor. Squirrel may be cooked successfully by all good recipes for chicken except that fat should be added to give the necessary rich flavor. Young tender squirrels can be fried, broiled, and roasted; older squirrels need to be simmered, fricasseed, or braised. Tasty squirrel meat is medium red in color, tender, and has a pleasing flavor. There is little gamey taste and only the oldest and toughest need parboiling.
Squirrel in Dutch Oven
Clean, dress, and cut up squirrels. Coat in mixture of flour, ginger, salt, and pepper. Brown of all sides in oil. Put browned squirrel in large, heavy DUTCH oven. Add 3/4 cup hot water; cover; and put in 325 degrees oven for 2 hours or until tender.
Or if camping, just bury in the oven in the coals for two hours, or until tender. A good Dutch Oven has a rim on the lid to hold the coals so you can lift the lid to check.
:castmine:
These small fur-bearing animals have scent glands in the small of the back and under the forelegs and the thighs. These should be removed without cutting into them. The fat on the squirrel is usually very spare and most people do not object to its flavor or odor. Squirrel may be cooked successfully by all good recipes for chicken except that fat should be added to give the necessary rich flavor. Young tender squirrels can be fried, broiled, and roasted; older squirrels need to be simmered, fricasseed, or braised. Tasty squirrel meat is medium red in color, tender, and has a pleasing flavor. There is little gamey taste and only the oldest and toughest need parboiling.
Squirrel in Dutch Oven
Clean, dress, and cut up squirrels. Coat in mixture of flour, ginger, salt, and pepper. Brown of all sides in oil. Put browned squirrel in large, heavy DUTCH oven. Add 3/4 cup hot water; cover; and put in 325 degrees oven for 2 hours or until tender.
Or if camping, just bury in the oven in the coals for two hours, or until tender. A good Dutch Oven has a rim on the lid to hold the coals so you can lift the lid to check.
:castmine: