1st time trying batter fried, squirrel

[Tripplebeards]

I got a couple of John Wayne cast iron pots and pans for Christmas and figured I’d give the little Beanpot a try today. I went through and used some mayonnaise and an egg for a coating. I mixed it up and then rolled it in cornstarch. I repeated,dipped it, and rolled it twice. I watched a couple videos on the Internet of people making it so I figured I’d give it a try. I thought squirrel drummies sounded pretty good. I normally just make my squirrels in the crockpot every time until they’re tender and the meat falls apart. I fried it up on both sides till it browned and then turn my gas down to two and put the lid on. It’s currently on the stove as we speak I’m going to open it and flip it every 15 minutes for an hour and then try it and see if it’s tender. I’m wondering if I should a crockpot it at first like I always do till the meet was tender and then fried it?

Here’s my progress as we speak...

https://i.imgur.com/peHgYtG.jpg

https://i.imgur.com/iCPqIC3.jpg


The other pan I got was a steak pan with a bunch of lines in the bottom so when I fry it it gives it that old streak grill look. I’ll have to watch some videos to learn how to cook on that one too.

[Tripplebeards]

Good thing I checked it I’m about 15 minutes in and I had a couple little black spots where it was sitting on the bottom of the cast-iron so I turned it down from 2 to low and flipped them.

I think the easy way next time is I will crockpot them for about 4 1/2 hours or so and then batter fry them. That way they’re already tender and I just need to put a coating on them.

That is unless I get all feeling on the temperature and feel comfortable with leaving them on the stove for an hour at Low.

[JWFilips]

Interesting. Let us know if it is tender!
I always do my squirrels like my Mom made them (Same for rabbit)
Pieces cut up and seasoned then browned off in a bit of bacon fat then braised with a brown gravy sauce for a few hours on low heat.
I think those look very tasty!

[Tripplebeards]

Lol... No it wasn’t tender. My fault completely I cooked it too long. I think my plan is is if I ever do it again I’ll make it in the crockpot for a good 4 1/2 hours or so till it’s tender and stays on the bone yet and then pan fry it for a few minutes. That way it’s moist and tender and has a crispy coating on it....kinda cheating. I did eat all it all so you know it wasn’t that bad. It wasn’t tender and it wasn’t chewy. It just was way over cooked and most the meat was dry and crunchy.

[skeettx]

GREAT report
Good luck on your second try
Mike

[Silvercreek Farmer]

If you have a pressure cooker, it'll tenderize them in 20-30 min. Just got to be careful not to over do it or else you'll have the making for squirrel dumplings! I give them 20 min or so and then pop the top off to finish. The young ones come out well before the old ones!

[JWFilips]

Tripple;
Next time cut it up season it and brown it off about 2 min per side in a very hot cast pan ( olive oil or what ever)! Then put the pieces in your Slow Cooker. What ever you have in the cast pan left (oil & chitlins) Chop up some onions a a bit of Garlic! Saute in that pan until transparent ! If you are feeling excited deglaze that pan with 1/2 cup of red wine Add to pieces in slow cooker & Add cup of chicken or beef stock next on top of that ...then a dash of gravy master liquid! and lid on and 4.5 hr on low
You will be in heaven!!
You can make Bisquick dumplin's if you like in the last 30 minutes!

A meal for a proper subject or king!

[JWFilips]

Tripple,
When ever you need a good game recipe let me know!
I can even give you a "ground hog" ( grundsow in my parts) recipe that would rival the fine NY chefs meals!
One thing I learned in my life is how to cook good fresh killed game! (Rather eat that then store bought!)
Jim

[JWFilips]

I have a lot of old PA German / Amish new world recipes for game! I also have a lot of PA Polish recipes for game! What I grew up on and collected over 60 or so years

[Lloyd Smale]

you can get away with frying rabbit but squirrel about needs a slow cooker.

[Tripplebeards]

Round two this morning and all seemed to go well. I cooked my squirrel pieces for 4 1/2 hours yesterday in the crockpot to the point where the meat was tender but it wasn’t falling off the bone. I put it in a Tupperware container overnight in the fridge and continued my project this morning. I basically fried it on both sides for about four minutes like I did the first batch. I then flipped the pieces for maybe a half a minute on each side because they had some white coming out of the batter. I’m guessing that was kosher salt I added in my batter and coating. You can see a couple little spots got dark but it’s not burnt. I’ll have to turn the heat down next round. I tried one piece so far and it’s as tender as chicken... If not more tender. I grabbed one of the small legs and pulled it apart and it came apart really easy. It was nice and moist as well. So anybody wants to give it a try I’d suggest to cook squirrel in the crockpot for 4 1/2 hours first. It’s very tender this way.

https://i.imgur.com/BIBGPP1.jpg

https://i.imgur.com/MPrRsiI.jpg

[Reverend Al]

https://i.imgur.com/MRzfdZ3.jpg

[smilie=l:

[Tripplebeards]

Lol...that’s awesome

[Traffer]

In my opinion, squirrel is about the best meat you can taste......However......we always stewed it a long time because it is TOUGH like , well, like a squirrel.

[Wayne Smith]

Next time do your fry in the cast iron and then drop the pan and all into your oven at about 275 degrees and let it set for your four hours - you will have tender meat in the fry pan.

[Tripplebeards]

Next time do your fry in the cast iron and then drop the pan and all into your oven at about 275 degrees and let it set for your four hours - you will have tender meat in the fry pan.

Sounds like round three

[Elroy]

We always boiled ours for a little while,and then floured and pan fried it.You can get it as tender as you like.I like mine tender,but not to tender to pick up to eat.

[gwpercle]

In my opinion, squirrel is about the best meat you can taste......However......we always stewed it a long time because it is TOUGH like , well, like a squirrel.

And you got to make a good gravy to let the squirrel stew in because the gravy is just so darn good on the biscuits . Split two big biscuits on your plate then ladle the squirrel meat and gravy over them...I didn't know there was any other way to do squirrels !
If I'm lying I'm dying !!!
Gary

[JWFilips]

Critters that work hard to survive are very tasty but not tender! Now days with a slow cooker you can make the toughest game into a delicacy! Just don't rush it and only cook on low!

I have found that you can have an incredible tender meat cooked on slow in a crock pot for 7 hours then the next day put it into a "Micro Wave" to heat up and It is tough and ruined! If you what crock pot left overs... just rewarm in the crock pot not in a Microwave!

[Tripplebeards]

I normally just throw my squirrel in the crockpot for seven or eight hours on low and then eat it all as soon as it’s done.

[Tripplebeards]

I just made about a dozen and a half squirrel’s quarters yesterday and they all got devoured by the family! I filled the crockpot to top top with squirrel legs for five hours and then let him sit in the fridge overnight. When I took the quarters out of the crockpot the meet was so tender it was falling off the bones on the bottom ones. Next day I fried them up in my cast-iron pan out on the grill for about three minutes aside just till they got crunchy. I serve them over fried rice and homemade sweet-and-sour sauce man they were awesome!!! If Anybody’s never made the sweet-and-sour sauce you get at a Chinese buffet I’ll throw you a link to one of the recipes that I used.

https://www.daringgourmet.com/best-sweet-and-sour-sauce/

I’d post a pic but there was none left.lol

[WebMonkey]

Round two this morning and all seemed to go well. I cooked my squirrel pieces for 4 1/2 hours yesterday in the crockpot to the point where the meat was tender but it wasn’t falling off the bone. I put it in a Tupperware container overnight in the fridge and continued my project this morning. I basically fried it on both sides for about four minutes like I did the first batch. I then flipped the pieces for maybe a half a minute on each side because they had some white coming out of the batter. I’m guessing that was kosher salt I added in my batter and coating. You can see a couple little spots got dark but it’s not burnt. I’ll have to turn the heat down next round. I tried one piece so far and it’s as tender as chicken... If not more tender. I grabbed one of the small legs and pulled it apart and it came apart really easy. It was nice and moist as well. So anybody wants to give it a try I’d suggest to cook squirrel in the crockpot for 4 1/2 hours first. It’s very tender this way.

https://i.imgur.com/BIBGPP1.jpg

https://i.imgur.com/MPrRsiI.jpg

good job.

this is my favorite way to make FRIED squirrel/rabbit/chicken.
slow cook till tender, then batter (not breading) and fry.

i do like all the above in a dumpling or pot pie scenario but fried is fried.

;)

[762 shooter]

A depression era microwave (pressure cooker) for 20 minutes before breading and frying will make your tree rat more tendererer more quickerer.

762

[Tripplebeards]

An instant pot is on my list

[gwpercle]

In my opinion, squirrel is about the best meat you can taste......However......we always stewed it a long time because it is TOUGH like , well, like a squirrel.

Same here , most meals consisted of squirrel , simmered long in brown gravy and served with them big cat head biscuits ..... man that thought makes me hungry .

Both my Daddy and myself raised rabbits ...and the only reason we raised them is so we could "harvest" some tender young ones and chicken fry them ...Man there is nothing better than young tender , fried rabbit and a big bowl of potato salad .
Gary

[dale2242]

My wife fries it like you would chicken until done and golden brown and then pressure cooks it for 15-20 minutes.
Some of those old timers have been running through those trees for some time and can be quite tough if just fried.