Squirrel eatin'

ya know, I've always wanted to try squirrel. The ones we get around here are tiny though. Chipmunk size. And I'm not about to cook up a gopher (Richardsons ground squirrel)....
 
Richardson's ground squirrels aka gophers are not all that bad, I ate some of them when I was in Calgary about thirty years ago. The only thing that kind of offended my sensibilities was the amount of lice or fleas or whatever that was on them. Put them on a counter to clean them and the counter was fairly squirming with critters............but once they were skinned, the fleas were gone with the hides. This is a long time ago to remember but I think we cut them up in pieces and pan-fried them.

Maybe somebody here is from the Blackfoot Nation, and can tell us how they cook them??? I think that is where I got the idea in the first place.

I do not believe I have tried chipmunk, but it should be good too - not much meat on them though, probably only worthwhile to take the hind legs and it would take about ten for a feed.

Doug

PS) It is not April 1st yet, and yes I am serious.
 
Well I got one of the little buggers in the shed recently. It was done in the crock-pot. Not bad, but it would take a few to make a decent meal.

Think the next one will go on the BBQ.
 
Gatehouse said:
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.:)
Click to expand...
:D Trust you to come up with some fancy prep. & cooking instuctions :rolleyes:
Most guys just roast the meat over a camp fire :D

BUT; I'm sure it's delicious :cool:
 
I lived in Ontario for a few years. We did lot's of Squirrel hunting, because they got big ones there. I think they're called "fox Squirrels", but not sure. Anyhow, most were all corn fed, and very good to eat. Believe it or not we just quarterd them up and shaked-and-baked them like chicken. Works great and taste excellent. Hinds were the best, and the backs were not bad, but front legs went into a stew, because not much meat there. Biggest thing about squirrels is cleaning them. Those hides are glued on! I mean what a job when you have 10 or 15 to do at the end of the day, and your hunting buddies take off to Tim Hortons on ya. But that meat is lean, I mean almost transparent in color on the hinds, no fat. Give it a try.
 
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