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Posted: 11/27/2016 5:48:02 PM EST
I'm goin camping next week and I need your roasted squirrel and stew recipes......GO
Link Posted: 11/27/2016 5:50:38 PM EST
[Last Edit: 11/27/2016 5:52:10 PM EST by cinco1]
Peanut oil
Garlic
Onion
Salt
Pepper

Done son.

ETA - Skillet btw with taytors, sear then simmer.
Link Posted: 11/27/2016 5:53:29 PM EST
melted butter coated with Big Spring Mill flour, pan fried
Link Posted: 11/27/2016 5:58:26 PM EST
I'd imagine it would be the same as rabbit?
Link Posted: 11/27/2016 6:05:28 PM EST
Link Posted: 11/27/2016 6:10:35 PM EST
Wife makes the best ever.

I'll try and get it later.

She boils the squirrel with a stalk of celery. She told me it is a natural tenderizer.

She boils until the meat can be pulled from the bone.

That way we get every bit of meat and it is nice and tender.

Squirrel stew with dumplings ... hmmmmmm.



Link Posted: 11/27/2016 6:16:55 PM EST
I use a small pressure cooker for mine, usually.

There was a recipe floating around called "squirrels apricot" that is supposed to be the best squirrel ever. Maybe someone will find it and post it.
Link Posted: 11/27/2016 6:27:01 PM EST

If you roast them on the fire, they are kind of like smoke flavored surgical RUBBER.
Link Posted: 11/27/2016 6:29:02 PM EST
[Last Edit: 11/27/2016 6:29:33 PM EST by Badlatitude]
heavily seasoned flour. dredge, fry (in a cast iron skillet*), eat
Link Posted: 11/27/2016 6:30:55 PM EST
Shoot from Hickory nut tree, in head with 22, clean and skin, liberally douse with barbecue sauce, slow roast over hardwood coals left after letting your fire burn down.
Link Posted: 11/27/2016 6:32:14 PM EST
[Last Edit: 11/27/2016 9:11:47 PM EST by Rustygun]
Here you go

Gumbo

Boil the squirrels about 30 minutes before you pick the meat off the bone and add the meat to the jambalaya or gumbo
Link Posted: 11/27/2016 6:39:30 PM EST
You could cook it like the Hmong do.

Shoot it, jam a stick up its ass and roast it over an open fire. Don't gut it, don't skin it.

I don't know how long you roast it for though.
Link Posted: 11/27/2016 6:43:07 PM EST

I've been dyin to try this guys approach.



It's a corn starch batter with Old Bay seasoning. Looks damn good to me.

Link Posted: 11/27/2016 6:43:45 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Badlatitude:
heavily seasoned flour. dredge, fry (in a cast iron skillet*), eat
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Badlatitude:
heavily seasoned flour. dredge, fry (in a cast iron skillet*), eat


That's the way I've always done mine

Originally Posted By Rustygun:
Here you go


Did all my dove via the grill method too, till I tried it Jambalaya style. So tender, so tasty. Will probably try the tree rat that way next time.
Link Posted: 11/27/2016 6:45:13 PM EST
Marinate in Ziploc bags full of Italian dressing over night. Place into 13x9 cake pan with fresh green beans, potatoes, and carrots. Cover with foil and cook @ 350 for 1 hour.
Link Posted: 11/27/2016 6:53:50 PM EST
I like to roll them in seasoned corn meal, brown them in cast iron skillet, then slow cook with potatoes, chopped onion and baby carrots. If you're camping thîs could all be done in a Dutch Oven.
Link Posted: 11/27/2016 7:06:47 PM EST
I cook em with lots of cut up onions (lots), brown em like when cooking a gravy adding a little water right before the bottom burns, scrape with water and repeat. I season them before cooking like any other meat. I like to cook them for at least 3-4 hrs adding just enough water to keep them from burning then finally adding enough water to make a decent gravy while simmering an hour or two right at the end.
Link Posted: 11/27/2016 7:17:35 PM EST
Apparently a lot more people eat tree rats than I thought.
Link Posted: 11/27/2016 7:20:47 PM EST
Also, cook on med high to high for the first couple of hours, depending on who's watching the pot. I don't keep/cook the heads nor the rib cage.
Link Posted: 11/27/2016 7:22:30 PM EST
I only have one word for you, "par-boil".
Link Posted: 11/27/2016 7:29:57 PM EST
You guys are nuts, go buy some chicken or beef for God sakes.
Link Posted: 11/27/2016 7:36:00 PM EST
Never had em and from all the tree rat eaters on here I kind of want to try them now.
Link Posted: 11/27/2016 7:37:24 PM EST
Link Posted: 11/27/2016 7:39:18 PM EST
Perhaps OP can adapt this possum recipe:

Find a fresh cow pie

Roll possum in cow pie

Bake until golden brown

Peel off crust

Throw possum away

Link Posted: 11/27/2016 8:19:48 PM EST
Take each quarter and stab with a fork a bunch of times.

Soak in buttermilk for a while.

Do everything like you would for fried chicken.
Link Posted: 11/27/2016 8:25:22 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Silver_Surfer:
I'd imagine it would be the same as rabbit?
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I would think. I would braise with stock, red wine, thyme and mirepoix.
Link Posted: 11/27/2016 8:27:23 PM EST
[Last Edit: 11/27/2016 8:28:38 PM EST by AR4U]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By BigPapaColt:
You guys are nuts, go buy some chicken or beef for God sakes.
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Why? Rabbit is fantastic and squirrel meat looks pretty similar to me.

ETA: I have been known to eat jack rabbit though, so...
Link Posted: 11/27/2016 8:29:06 PM EST
Make gumbo.

I nailed 4 of the bastards on Thanksgiving and that's what I'm gonna do.
Link Posted: 11/27/2016 8:29:33 PM EST
I used to do real good stir frys with them but I forgot the recipes.
Link Posted: 11/27/2016 8:59:15 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Lowcash:
Apparently a lot more people eat tree rats than I thought.
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Tree rat makes a fine meal properly done.
Link Posted: 11/27/2016 9:00:59 PM EST
I would try it, but guys... this has to be one of the most hillbilly threads ever
Link Posted: 11/27/2016 9:21:52 PM EST
I'll take squirrel over rabbit any day.

Sadly, we really don't have many squirrels around here any more.
Link Posted: 11/27/2016 9:24:24 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Clarinath:
I'll take squirrel over rabbit any day.

Sadly, we really don't have many squirrels around here any more.
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That's not what I hear.
Link Posted: 11/27/2016 9:29:19 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By BigPapaColt:
You guys are nuts, go buy some chicken or beef for God sakes.
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Why? Squirrel is free protein.
Link Posted: 11/27/2016 9:30:41 PM EST
[Last Edit: 11/27/2016 9:31:26 PM EST by JDennis]
I have always soaked it for a 1/2 day or so in lemon juice. Then prepped it and marinated it in seasoning of choosing plus old bay, garlic, and onion then grill to a medium/medium rare. We used to do it with shark all the time to tame the gamy taste and it worked pretty darn well with squirrel too.
Link Posted: 11/27/2016 9:32:05 PM EST
[Last Edit: 11/27/2016 9:32:29 PM EST by Derek45]
Kill deer instead

give meat to wife

have her make black bean venison chili

WIN

.

I do not eat tree-rats

.
Link Posted: 11/27/2016 9:33:56 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Proto3:
I would try it, but guys... this has to be one of the most hillbilly threads ever
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Just be grateful they aren't talking turtles.
Link Posted: 11/27/2016 9:34:26 PM EST
Clean them, par boil them for just 5 minutes and prepare them per the directions on a box of Shake n Bake BBQ recipe.
Simple, easy, and good
Link Posted: 11/27/2016 10:12:46 PM EST
Par-boil. De-bone. Make Squirrel pot pie. Delicious.
Link Posted: 12/18/2016 9:06:08 AM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By JDennis:
I have always soaked it for a 1/2 day or so in lemon juice. Then prepped it and marinated it in seasoning of choosing plus old bay, garlic, and onion then grill to a medium/medium rare. We used to do it with shark all the time to tame the gamy taste and it worked pretty darn well with squirrel too.
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I've never had gamey shark. Its always been thick yummy white meat with no fishy taste at all. My fisherman friend always throws them back, I don't know why.
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