Post by 05wrangler on Nov 23, 2007 17:39:58 GMT -5
I've gotten out of squirrel hunting over the years and have been thinking about getting back into it. To be honest I never really cared much for the plain taste and gave my bag limit to my grandfather. I would like to try them with some new recipes. In their defense I never really dressed them up with spices and such to make the best of them. Any recommendations?
We usually will skin and cut into serving pieces, then simmer/parboil for a while to tenderize UNLESS they are young ones. Then we pan fry after dredging in seasoned flour or Bisquik mix.Sometimes a little yellow corn meal cut in.
Serve with sweet tea, cornbread and baked beans.
Or after simmering awhile,we'll pull all the meat off the bones and use it in gumbos,gravies etc,: over rice,over noodles, whatever we have.
There's a recipe on Field and Stream for Squirrel Ravioli (link @bottom) which I think turns out pretty well...especially good with pheasant...and I might be trying it with duck at some point as well. Since you're using wanton shells, you can also fry them instead of boiling them...which turns out pretty darn good (IMO). I don't have a grinder, so I just dice em up real good.