Yeah, it had a bit of lead poisoning. Thanks folks, nice to be able to do a little back yard squirrel hunting now.Was healthy…
I'm wondering how you plan to cook them? I'm partial to chicken-fried myself, maybe the most common method, but it's been awhile. Marinated (half white wine, half great olive oil, garlic, onions, fave herbs and spices (or cheat with just wine and a bottle of Italian salad dressing (red pepper flakes if wanted)) and Baked instead of fried is nice and better for the heart, and there's always the ubiquitous boned chunks in stew to make a little go a longer way-- those are the methods I've tried. Always wanted to try grilled on charcoal (barbecued?), but never got around to it.
How about y'all?
I'm wondering how you plan to cook them? I'm partial to chicken-fried myself, maybe the most common method, but it's been awhile. Marinated (half white wine, half great olive oil, garlic, onions, fave herbs and spices (or cheat with just wine and a bottle of Italian salad dressing (red pepper flakes if wanted)) and Baked instead of fried is nice and better for the heart, and there's always the ubiquitous boned chunks in stew to make a little go a longer way-- those are the methods I've tried. Always wanted to try grilled on charcoal (barbecued?), but never got around to it.
JIC and/or general FYI: skin & clean, cut into four pieces (five or even six for the rare mutant monster), wash, let rest a couple/few hours in a refrigerated milk bath, remove and pat dry, dip in whisked eggs, dredge through seasoned flour (Tony Chachere's Cajun Seasoning, lots of freshly cracked Tellicherry(sp?) black peppercorns), another dip, another dredge, bump off excess flour and fry on medium in pre-heated, not quite covering peanut oil.
Enjoy.
I'm going to try making a stew with them in my crock pot. I've done chili before, fired with gravy and a few other things probably. Been several years since I have been able to squirrel hunt so I don't' really remember any specific recipes. I'll post how it turns out.I'm wondering how you plan to cook them? I'm partial to chicken-fried myself, maybe the most common method, but it's been awhile. Marinated (half white wine, half great olive oil, garlic, onions, fave herbs and spices (or cheat with just wine and a bottle of Italian salad dressing (red pepper flakes if wanted)) and Baked instead of fried is nice and better for the heart, and there's always the ubiquitous boned chunks in stew to make a little go a longer way-- those are the methods I've tried. Always wanted to try grilled on charcoal (barbecued?), but never got around to it.
JIC and/or general FYI: skin & clean, cut into four pieces (five or even six for the rare mutant monster), wash, let rest a couple/few hours in a refrigerated milk bath, remove and pat dry, dip in whisked eggs, dredge through seasoned flour (Tony Chachere's Cajun Seasoning, lots of freshly cracked Tellicherry(sp?) black peppercorns), another dip, another dredge, bump off excess flour and fry on medium in pre-heated, not quite covering peanut oil.
Enjoy.
I don't do fox squirrel anymore. I'd never seen one until I moved here. (I jokingly made a comment that their coat would make a nice trim to fur lined slippers. My wife is still waiting for me to make those...)
