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Posted: 10/16/2014 10:32:34 PM EDT
[#1]
those are dog treats. not enough meat for the effort
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Posted: 10/17/2014 7:38:45 AM EDT
[#2]
Brown in bacon fat with salt, pepper, garlic and paprika. Place in pressure cooker. Add sliced onion and green apple to pan, sautee until onions are soft, deglaze pan with 50/50 chicken stock and good red wine. Add to pressure cooker and simmer for about an hour.
Debone, mix deboned meat with the sauce, serve over egg noodles, good white rice or mashed sweet potatoes |
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Posted: 10/17/2014 7:44:07 AM EDT
[#3]
I let mine soak ib a brine overnight. 1 cup salt, 1/2 cup sugar. I quarter them and fry in butter until brown, then add enough beer, darker beers add great flavor, to covee half way. Bring beer to boil and cover pan with lid for 20 min. Once tree rats are removed, you can reduce the sauce and add flour for gravy.
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Posted: 10/18/2014 10:19:03 AM EDT
[#4]
Those are some fine recipes.
Katrina. the back half is best. Just skin the back half up to the ribs, gut and and cut it in half at the base of the ribs. Keep the hind legs and back meat whole, and toss the rest if it is an old squirrel. I usually keep the whole squirrel, but that is some advice for you. A grown squirrel has 6-8 ounces of good lean meat with few bones in the hind quarters. |
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Posted: 11/2/2014 5:23:36 PM EDT
[#5]
Cook in pressure cooker then batter and fry them.
Some of the most tender squirrel I've ever had. |
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