Squirrel eatin'
- Thread starter onin411
- Start date
Ate lots when I was a kid. Me and my bud used to roam the hills from sun-up to sun-down with our .22s and we would shoot 3 or 4 when we got hungry.
We'de gut and skin em, chop the heads off and roast em over an open fire. wasn't much meat on them, but I do remember enjoying every bite
Someone told us once that squirrels carried some sort of transmittable disease, but we never did get sick from eating them
We'de gut and skin em, chop the heads off and roast em over an open fire. wasn't much meat on them, but I do remember enjoying every bite
Someone told us once that squirrels carried some sort of transmittable disease, but we never did get sick from eating them
Rabadswompe
Regular
- Location
- Ferme-Neuve
I ate some... be sure to remove the membrane that holds the intestines...if you cook it, the meat will taste like "pine-sol" ... otherwise, tastes like rabbit
- Location
- Hillbilly shack in the boonies
I would say a stew or on a stick over an open fire with lots a pepper and a pinch of Salt.
Frank
Frank
While most of the SQUILL around here are prety scrawny, the SQUILL that I killed and ate when I was a kid where pretty big.
Skin them, cut off the hind and loin area.
Wash them off, then put in salted water, and simmer until they are tender.
Coat in seasoned flour, or some sort ofbreading, and sautee in butter.
Skin them, cut off the hind and loin area.
Wash them off, then put in salted water, and simmer until they are tender.
Coat in seasoned flour, or some sort ofbreading, and sautee in butter.
GILLY said:
He's known as Dad or Daddy and in some families "Father".
The guy on the far right is a known trouble maker,always looking for handouts and doing as little as possible on a daily basis.He'll even tell ya that he shot all the 'game' at his feet in this picture?
I had an idea about squirrel spare ribs........but then it went........
Rabadswompe
Regular
- Location
- Ferme-Neuve
yup huntsman, the taste comes from their diet of pine cones... and seems to gather in the flancs.
I have eaten dozens of squirrels, and they are delicious. In Ontario the red squirrels are protected as a fur-bearing mammal that can only be taken under a trapping licence. But there is not much meat on a red squirrel anyways.
I have roasted them, stewed them, fried them, BBQed them, they are all good. My favourite is probably stew, and I simmer the carcasses in a pot of court bouillon (water, carrots, celery, onions), take them out of the pot and let them cool, then take all the meat off the bones. (yes it is a bit fiddly.... ) and then the meat goes back into the pot. Reduce the stew, thicken it, season it, and EAT it!
If you can't be bothered with all that, just clean them, give them a rinse in cold water (salted if you wish, but that is not needed), cut them into pieces like a rabbit (2 hind legs, 2 front legs, split the body down the backbone for six pieces), season the pieces, shake them or dredge them in flour, and pan-fry over medium-high heat.
I have never tried them deep-fried but I am guessing that would be good too.
GREAT meat!
Doug
I have roasted them, stewed them, fried them, BBQed them, they are all good. My favourite is probably stew, and I simmer the carcasses in a pot of court bouillon (water, carrots, celery, onions), take them out of the pot and let them cool, then take all the meat off the bones. (yes it is a bit fiddly.... ) and then the meat goes back into the pot. Reduce the stew, thicken it, season it, and EAT it!
If you can't be bothered with all that, just clean them, give them a rinse in cold water (salted if you wish, but that is not needed), cut them into pieces like a rabbit (2 hind legs, 2 front legs, split the body down the backbone for six pieces), season the pieces, shake them or dredge them in flour, and pan-fry over medium-high heat.
I have never tried them deep-fried but I am guessing that would be good too.
GREAT meat!
Doug
