Have you ever eaten squirrel?

Power Pill said:
A friend wants me to go squirrel hunting with him, but im not sure that i want to go because..basically, im not going to shoot something that im not going to eat and im not sure if id want to eat a squirrel.

Has anyone ever eaten squirrel?
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If you're in Eastern Canada, and are talking about black and grey squirrels (fox squirrels) then go for it. They are very tasty and healthy to eat. Very lean meat. Tough to skin, but worth it. Quater them up, shake & bake the back legs, and put the front legs with any meat from the back into a stew.

Good stuff, you'll see.
 
sherlockbonez said:
How many you guys figure would make a meal? Seems like a lot of work for little meat....
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1 gray or black per person would be plenty.

what is your definition of "a lot of work"? its takes literally 3 minutes to have a squirrel ready to be breaded and fried. that includes washing after dressing the animal...


id bet my bottom dollar that 75% or more of the meat eaters on this site would go back for seconds if i fried it up for them. but, if they knew what it was that number would likely drop dramatically :rolleyes:
 
Lots of work means I have to get dress and head out to look for them in the woods while I could be on a field stackin honkers.

But could worth a shot when I got out for ruffie.
 
Take one large squirrel, skin and gut..leave head on.
Combine some onion, ketchup, brown sugar and egg white in a bowl and mix.

Take one can of chunk light tuna, 2 tbsps soya sauce and half a teaspoon of horseradish and blend.

Put the tuna inside the squirrel and thn completely coat with sauce mixture.

Bake at 350 C for 1 hour and at 30 minutes add half a cup of pineapple juice and a bay leaf.

After one hour take the squirrels out and while holding them by the heads, quick dip them in hot fat (or peanut oil) until completely crispy (only takesa few seconds)

Serve on a plate belly side up...

The deep fry will have caused the heads to pin right to the chest and it looks just like the recipe's name...

"Squirrel Crunch"
 
ok, it was still there... It's pretty hot today but I'm sure it's still good,..it wasn't there this morning so it must have been ain the last few hours...

I'm gonna clean a skin it in a little bit when the wife gets home as my little guy has a fever and we're watching Cars forthe 7 millionth time...It might be 7 or 8 before i get it cooked...
 
sealhunter said:
ok, it was still there... It's pretty hot today but I'm sure it's still good,..it wasn't there this morning so it must have been ain the last few hours...

I'm gonna clean a skin it in a little bit when the wife gets home as my little guy has a fever and we're watching Cars forthe 7 millionth time...It might be 7 or 8 before i get it cooked...
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F**k me:eek:...your going to cook up hours old road killed tree rat:eek:..
 
well....

I got most of it skinned right down to the paws... all the ribs were broken and crushed a bit...but oddly enough this made it easier to stuff with the tuna, so that's a plus...

he has a nice head,..no flees, ticks or lice or scabies that I could find...
For anyone who has cleaned and prepared squirrel, they take on an odour after a bit... the term I use is "ripe"...and this squirrel is definitely "ripe"...

It's in the oven now... video is rolling...deepfryer is just about to get heated up

I might have a few french fries while I'm at it..rarely use the deepfryer anymore.
 
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