What's your favorite squirrel recipe?

[Pygmy]

Good work, Paula !!

I personally use the " cut through the base of the tail" method.

Once you get the hang of it, it's just slicker than snot on a doorknob.

Two things are critical...making the cut in the right place..I just rest the blade on the tail and slide it back toward the rump until it stops..

AND, make sure you skin back a piece of skin over the rump, and put your foot on this piece of skin, not just the tail. If you fail to do so, you'll just pull off the tail, cuss and swear and end up skinning the critter the old fashioned way, which is no fun, ESPECIALLY after rigor mortis has set in.

Done properly, it only takes about a minute and leaves very little hair on the eatin' meat.

Last season I did thirty some squirrels and only pulled the tail off one.

[Larry]

Miss K's squirrel brains yummy yummy!!!!!!!  

[Pygmy]

I served aboard a destroyer 40+ years ago with some West Virginia boys who avoided head shots on squirrels because they relished eating the brains.

Never appealed to me and since then eating squirrel brains has been linked to mad cow disease.

I doubt that the West Va boys give a hoot..They're probably dead now anyway...

[Two Track]

Soaked in brine for 24-hours before cooking.

 

sliced carrots

sliced onions

garlic

salt & pepper

bacon grease

 

Spread a thin layer bacon grease on the squirrel to keep meat from drying out and use some by the potatoes and onion to add a little more flavor.

 

Baked it in the oven.

 

Came out pretty good, even my pickiest eater had seconds.

Edited October 20, 2014 by Two Track