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Posted: 11/20/2010 3:52:05 PM EST
I have always wondered.

If this is dupe lock it up but I did a quick search.
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Posted: 11/20/2010 3:54:03 PM EST
I have no idea, but a teller at my bank says she makes great squirrel nuggets...
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Posted: 11/20/2010 3:54:43 PM EST
The last time I had it, I recall it had the same texture and taste as a pot roast. Actually quite good for a tree rat.
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Posted: 11/20/2010 3:55:29 PM EST
Cut the head off

Skin it

Gut it

Fry it

That simple.
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Posted: 11/20/2010 3:56:28 PM EST

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Posted: 11/20/2010 3:57:22 PM EST
Fry it like it was chicken. Makes good gravy, too.

My dad just put three bags of squirrels in my freezer this afternoon.

We're taking them to the lake house next weekend for a fry.

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Posted: 11/20/2010 3:58:15 PM EST
I always thought it tasted like really dark meat chicken.

Gut the squirrel, skin the squirrel, butcher the squirrel.

I prefer to fry 'em up a la fried chicken. Some prefer squirrel stew/soup.

Squirrel is good. And good for you.
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Posted: 11/20/2010 3:58:33 PM EST
I'll eat all of it, but most people only eat the legs. The back has a lot of nice meat though. They can be tough, so I like to boil the meat for a hour to tender it up a little. After that, you can fry it, or whatever. You can also fry it, and then steam it for an hour to tenderize. It'll make the breading nice and soft too. Good stuff.
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Posted: 11/20/2010 3:58:45 PM EST
eat the legs.

they taste fine (dark meat) but can be a bit tough unless slow cooked.

you can cook them in a stew or pan fry them.
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Posted: 11/20/2010 3:58:51 PM EST
Great when roasted over a fire.
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Posted: 11/20/2010 4:08:24 PM EST
I've eaten the legs cooked on the stove with peppers and onions. Kinda tough.

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Posted: 11/20/2010 4:09:52 PM EST
It tastes like what it is, tree rat.
Depending on what environment the squirrel lives in and what it has been eating has a lot to do with what it will taste like.
Squirrels living in pine forrests have a distinct pine pitch/turpentine flavor while squirrels living in the oaks have a bitter tannic acid kind of flavor.

The best eating squirrels come from forrests of hardwood nut trees, hickory, walnut, beechnut.

Soak your squirrels in a brining solution overnight, it really does remove a lot of the off flavors and the "gamey taste".

My wife brines the squirrel pieces overnight then bakes them up using Shake and Bake for Pork, delicious.
She also seasons the pieces, wraps them in bacon, tents them in foil and slow cooks/smokes them on the grill, outstandingly tasty!
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Posted: 11/20/2010 4:10:49 PM EST
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Posted: 11/20/2010 4:13:32 PM EST
Fry squirrel quarters breaded with flour in oil after squirrel is cooked , make a large pot of gravy and bake biscuits........throw squirrel away and eat biscuits and gravy !
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Posted: 11/20/2010 4:17:04 PM EST
[Last Edit: 11/20/2010 4:23:56 PM EST by KerryW]
My sons and I go squirrel hunting.

I have taught them how to hunt, skin, gut and cook squirrel and they love it.

But I just can't do it. to me it's just rat.

We typically pan fry it with some onions and a light egg wash and flour coat.
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Posted: 11/20/2010 4:21:47 PM EST
Always boiled off bones and made into a stew. Grand mother always liked the brains with eggs for breakfast . I always liked the taste and hate to say it, but, tastes like chicken.
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Posted: 11/20/2010 4:22:33 PM EST
Dried
smoked
fried
soup

Can make them how ever you want.

Like others says tastes like a dark meat fowl.

Ground squirrel skins make good parkas and other garments.
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Posted: 11/20/2010 4:32:14 PM EST
De boned and done up in a stir fry.
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Posted: 11/20/2010 4:36:07 PM EST
Tastes like squirrel. Not as strong as wild rabbit. Cook it just like you would fry chicken. Bake some biscuits and make gravy.

good eating
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Posted: 11/20/2010 4:36:23 PM EST
[Last Edit: 11/20/2010 4:37:05 PM EST by Greenhorn]
It kind of reminded me of turkey. When I made some, I just simmered it in water until the meat fell off the bones. Then I did whatever with - soup, stir-fry, etc. It's very tasty.

The ribs/back, legs - all of the muscle is edible. Even the belly meat is good.
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Posted: 11/20/2010 4:37:00 PM EST
I read the title thread as 'What does squirt taste like'
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Posted: 11/20/2010 4:40:19 PM EST
Originally Posted By kcolg30:
I read the title thread as 'What does squirt taste like'


Man I hope Sigmund posts in this thread.
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Posted: 11/20/2010 4:41:05 PM EST
Originally Posted By kcolg30:
I read the title thread as 'What does squirt taste like'


Well?
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Posted: 11/20/2010 4:43:52 PM EST

“Necessity is the plea for every infringement of human freedom. It is argument of tyrants. It is the creed of slaves.”
William Pitt, 1783:
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Posted: 11/20/2010 4:46:04 PM EST
My opinion? Rolling boil it for a few hours to kill parasites, then do whatever. That's how people in the Amazon eat many meats to make sure it's okay.

You have to be careful what you eat in Florida, damn near everything has some nasty parasites.
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Posted: 11/20/2010 4:47:05 PM EST
As far as "preparing" them goes, its Squirrel Melts, of course!


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Posted: 11/20/2010 4:47:43 PM EST
Tagged for ideas after my next outing.
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Posted: 11/20/2010 4:47:45 PM EST

Originally Posted By EasTexan:
Cut the head off

Skin it

Gut it

Fry it

That simple.

And make squirrel gravy.

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Posted: 11/20/2010 4:48:06 PM EST
Protip:

Always shave its butt at the base of the tail prior to skinning it. Remember to knock your hands against your pants legs to remove excess hair. If you get squirrel hair on the meat, it is a bitch to remove.
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Posted: 11/20/2010 4:49:08 PM EST
Originally Posted By Cpt_Kirks:
Fry it like it was chicken. Makes good gravy, too.

My dad just put three bags of squirrels in my freezer this afternoon.

We're taking them to the lake house next weekend for a fry.



Some of the big fat grey squirrels I've seen while deer hunting recently have almost convinced me to take my .22 and hunt for them instead.
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Posted: 11/20/2010 6:07:39 PM EST
Originally Posted By Milo5:
It tastes like what it is, tree rat.
Depending on what environment the squirrel lives in and what it has been eating has a lot to do with what it will taste like.
Squirrels living in pine forrests have a distinct pine pitch/turpentine flavor while squirrels living in the oaks have a bitter tannic acid kind of flavor.

The best eating squirrels come from forrests of hardwood nut trees, hickory, walnut, beechnut.

Soak your squirrels in a brining solution overnight, it really does remove a lot of the off flavors and the "gamey taste".

My wife brines the squirrel pieces overnight then bakes them up using Shake and Bake for Pork, delicious.
She also seasons the pieces, wraps them in bacon, tents them in foil and slow cooks/smokes them on the grill, outstandingly tasty!


City squirrels live off piles of bread that old ladies leave out and raiding trashcans, I don't know how they taste.
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Posted: 11/20/2010 6:18:06 PM EST
[Last Edit: 11/20/2010 6:18:24 PM EST by Flindelaaf]
Originally Posted By Milo5:
It tastes like what it is, tree rat.
Depending on what environment the squirrel lives in and what it has been eating has a lot to do with what it will taste like.
Squirrels living in pine forrests have a distinct pine pitch/turpentine flavor while squirrels living in the oaks have a bitter tannic acid kind of flavor.

The best eating squirrels come from forrests of hardwood nut trees, hickory, walnut, beechnut.

Soak your squirrels in a brining solution overnight, it really does remove a lot of the off flavors and the "gamey taste".

My wife brines the squirrel pieces overnight then bakes them up using Shake and Bake for Pork, delicious.
She also seasons the pieces, wraps them in bacon, tents them in foil and slow cooks/smokes them on the grill, outstandingly tasty!


I've always wondered how a squirrel fed on American chestnuts would taste. I guess I'll never know.
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Posted: 11/20/2010 6:21:19 PM EST
Tasted kind of like spotted owl but not as gamey.
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Posted: 11/20/2010 6:36:20 PM EST
I grow sunflowers and get to hunt squirrel nonstop.

I have always grilled them and eaten off the bone (after the boil)

Dillo dust works as a spice or marinade.

Now I want some squirrel gravy and biscuits.
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Posted: 11/20/2010 6:50:33 PM EST
Seems like a crock pot would be ideal for tenderizing them - assuming it gets hot enough to kill parasites, microbes, etc.
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Posted: 11/20/2010 7:01:06 PM EST
skin it; cut off the paws, tail, and head; coat in bbq sauce; grill.

tastes like bbq chicken.
Why yes, I will have another
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Posted: 11/20/2010 7:05:17 PM EST
I've killed & cooked up some of the rat-bastards that raided our food while camping.

made some squirrel chili. wasn't bad.
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Posted: 11/20/2010 7:10:35 PM EST
[Last Edit: 11/20/2010 7:11:58 PM EST by MACD]
I don't really care for it but the best I had was a tetrazzini-type dish.

Dark meat chicken "with more dark meat flavor" is a good comparison to what I've had.
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Posted: 11/20/2010 7:18:59 PM EST
Originally Posted By akcaribouhunter:

<snip>

Ground squirrel skins make good parkas and other garments.


Seriously? Lots of stitching needed for that I expect. With the hair on? Details please.
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Posted: 11/20/2010 7:21:04 PM EST
Brain, heart, body, and limbs, all fried.
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Posted: 11/20/2010 7:21:15 PM EST
They have good nuts.
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Posted: 11/20/2010 7:29:36 PM EST
We usually cook them in a stew in a crock pot. Cooking them for a couple of hours should kill any parasites. I'm not a big fan of them though and I think they're kind of a PITA to prep for the amount of meat you get.
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Posted: 11/20/2010 7:31:24 PM EST
Originally Posted By Radio_Free_ARFCOM:
I have always wondered.

If this is dupe lock it up but I did a quick search.


I can show ya if you're obtaining some.
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Posted: 11/20/2010 7:32:04 PM EST
[Last Edit: 11/20/2010 7:34:06 PM EST by WinstonSmith]
Squirrel brains and eggs?

ETA- yea, my grandfather did that too.

There was apparently a parasite going around that made this inadvisable, but I'm not sure of the details.
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Posted: 11/20/2010 7:37:14 PM EST
I've never had squirrel either. Was thinking of bagging one the next time the wife is out of town.

Anyone bagged one in the back yard? We live in town, so shooting is a no-no. Anyone snared one? The little bastards raid my bird feeder all the time, wouldn't be hard to get one. Hmmm. Epic dinner thread.
Will work for food.
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Posted: 11/20/2010 7:37:18 PM EST
Originally Posted By Milo5:

She also seasons the pieces, wraps them in bacon, tents them in foil and slow cooks/smokes them on the grill, outstandingly tasty!


Man card. Turn it in.




The pig is an amazing animal, you feed it an apple and it makes bacon...

I'm hungry. AGAIN!
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Posted: 11/20/2010 7:41:54 PM EST
Originally Posted By akcaribouhunter:

<snip>

Ground squirrel skins make good parkas and other garments.


Seriously? Lots of stitching needed for that I expect. With the hair on? Details please.
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Posted: 11/20/2010 7:44:50 PM EST
When I bag a tree rat, I do a quick field dress, skin it, and toss it in the freezer.

Next time I'm making a big batch of stock, I toss the whole thing in the pot with the veggies and whatever else. Adds a VERY rich flavor.
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Posted: 11/20/2010 7:46:07 PM EST
Originally Posted By LePew:
Originally Posted By akcaribouhunter:

<snip>

Ground squirrel skins make good parkas and other garments.


Seriously? Lots of stitching needed for that I expect. With the hair on? Details please.


Yep on all counts.

Stitches are tiny if it is done right.
Tails are even left on.

Fancy parkas have them and can run into the thousands if done by a good seamstress and beader.
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Posted: 11/20/2010 8:09:05 PM EST
I've been told that my grandfather simply cut off the heads, threw them (the heads) in boiling water until cooked, removed the heads and thumped them with a spoon and then dug out the brains and ate them.

I do have the Winchester pump action .22lr that he often used to kill squirrels.
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Posted: 11/20/2010 8:09:23 PM EST
Nuttier than squirell shit.... Oh wait. Never had one.

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