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Posted: 9/27/2004 9:15:43 AM EDT
[#1]
I don't par boil them before cooking, but some people do. The young one's are tender when fried, the older toughter one's could stand to be boiled a bit to soften them up but I never do it. |
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Posted: 9/29/2004 2:33:41 AM EDT
[#2]
These beauties were par-boiled and then batter fried. The stock was used to make gravy. Yes, squirrel gravy and biscuits is the numero uno breakfast possible. Followed closely by pheasant gravy... I have the complete recipe saved as a word file somewhere. (yep, I've printed off the recipe for others before!) When I find it, I'll post it. |
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Posted: 9/29/2004 3:54:13 AM EDT
[#3]
When I was a kid we were told not to take squirrell before the first frost as they have these growths on them. I never did research what the growths were, we just paid attention to what we were told.
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