Hey first time trying squirrel found it gamey, same day shoot and cook.
What do you folks do to get the game taste down?
What do you folks do to get the game taste down?
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Tried to fry squirrel tasted very gamey
- Thread starter Willie14228
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I've never had that happen, what part of the country do you live, what type squirrel was it and was it a mature one or young?
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I have never had any that tasted gamey. Older ones are a little tougher but cook on low and slow and it good.
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G
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Marinate over night in salt water and a little ginger or concentrated orange juice or greek salad dressing...
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When you skin them, make sure you carefully pull out the glands and keep the meat clean of any internal juices.
"dark kernels located on the hind legs of squrirels and raccoons after skinning and to remove them before cooking them."
Also, soak in some milk
"dark kernels located on the hind legs of squrirels and raccoons after skinning and to remove them before cooking them."
Also, soak in some milk
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There are also glands in the "pits" of the forelegs. Looks like grey fat, remove it.
We always soaked ours in salt water overnight in the refrigerator.
The taste is different than say, chicken and even rabbit. I have eaten lots of midwestern grays and fox squirrels. I ate one "piney" from Colorado. That CO squirrel was not tasty.
We always soaked ours in salt water overnight in the refrigerator.
The taste is different than say, chicken and even rabbit. I have eaten lots of midwestern grays and fox squirrels. I ate one "piney" from Colorado. That CO squirrel was not tasty.
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soak over night in salt and vinegar ice water. season with garlic ,toni's, black pepper, worchester sauce, and texas's pete. Batter in flour and fry to a golden brown.You can eat them like that but we put them in a slow cooker with mushrooms, cream of mushroom and onions cook over night.
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Gamey taste usually comes from the blood.
I soak all my game meat for 2-3 days in ice water. When its red meat like venison, I actually put it on ice and let the ice melt while the blood drains. I do not use salt water.
I soak all my game meat for 2-3 days in ice water. When its red meat like venison, I actually put it on ice and let the ice melt while the blood drains. I do not use salt water.
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Ah, another falconer /austringer. Nothing as special as losing a Gos at game. Wish I still had mine.
Apologies proffered. I had intended that for the pictured post just prior to yours.
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Not had that issue with squirrel and I actually like gamey tasting critters, but many who don't soak their spoils in buttermilk for a day or two . It will also serve to tenderize the flesh as well.
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I don't mind a little game taste but this was stronger than I liked.
Squirrel may be off the table anyway.
Wife had a fit when she figured out what those little legs belonged to.
Deer n Hogs she will tolerate but little fury critters and I get the evil eye and cold side of the bed for a week so I guess I will have to stick to the big two.
I liked the challenge of shooting squirrel little buggers can be hard to hit. But I don't like shooting something I don't plan on eating or at least for a better reason than target practice.
Squirrel may be off the table anyway.
Wife had a fit when she figured out what those little legs belonged to.
Deer n Hogs she will tolerate but little fury critters and I get the evil eye and cold side of the bed for a week so I guess I will have to stick to the big two.
I liked the challenge of shooting squirrel little buggers can be hard to hit. But I don't like shooting something I don't plan on eating or at least for a better reason than target practice.
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That's too bad. Did you remove the glands before cooking?
Every squirrel I have ever had were fantastic with glands removed.
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