Posted: 1/2/2009 8:51:05 AM EDT
Future brother in law, bagged a huge doe on the first day of our 2 day hunting trip down to the grandparents house last Sunday (ouside of Milledgeville, GA), This being his 4th of the season, and everybody's freezers now full of meat, we decided to thin out the tree rat herds the second day. I forgot how fun squirrel hunting shooting was. Also forgot how good they are properly prepared (and simple). My wife, the city girl, couldn't believe how good they taste 
That being said, I'm now dying for more, if any you have the acreage and the supply, I'll bring the beer and do all the prep and cooking. 
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Damn those look gross. Hmm I might try it though. They are totaly NOT gross, I think they taste very similar to rabbit. Lots of people have huge aversions to them, and cannot bring themselves to even try it. I also think those same people would not try any meat if they had to dress it themselves. Total opposite to me, Vennison taste so much better as the reward for an hour or two of de-boning 
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I'd be in for some tree rat shooting/eating as well.
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I've eaten some weird stuff but never had .. that. How do you cook them?? Easy as pie(actually easier). Brine them(soak) for about 30 mins in salt water Take them out of the salt water (no need to wash, they don't absorb that much salt in that time period. lightly coat them with flour, and brown all sides in a skillet (preferred) or frying pan. Add about 1/2 cup of water to the pan with the portions (I like to put about 1/4 cup of water, and 1/4 cup of heavy stout, or porter beer  .
Then cover them, and on stove top or in the oven cook them for about an hour, or until most of the water is gone, (until they're very tender). Take them out and set aside. put another 1 to 1 1/2 cups of water (I like to cut the water with white wine). Add a dollop of butter to the skillet, and deglase the pan to make your gravy(scraping the good gunk off the bottom of the pan). Reduce this "gravy" down about 1/3 or until it's as thick as you like, pour over the portions and go to town. Damn, really hungry now. We had these with some biscuits and tomato gravy. |
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I've eaten some weird stuff but never had .. that. How do you cook them?? Easy as pie(actually easier). Brine them(soak) for about 30 mins in salt water Take them out of the salt water (no need to wash, they don't absorb that much salt in that time period. lightly coat them with flour, and brown all sides in a skillet (preferred) or frying pan. Add about 1/2 cup of water to the pan with the portions (I like to put about 1/4 cup of water, and 1/4 cup of heavy stout, or porter beer .
Then cover them, and on stove top or in the oven cook them for about an hour, or until most of the water is gone, (until they're very tender). Take them out and set aside. put another 1 to 1 1/2 cups of water (I like to cut the water with white wine). Add a dollop of butter to the skillet, and deglase the pan to make your gravy(scraping the good gunk off the bottom of the pan). Reduce this "gravy" down about 1/3 or until it's as thick as you like, pour over the portions and go to town. Damn, really hungry now. We had these with some biscuits and tomato gravy. INstead of just adding water to simmer, I like a good heavy red wine, burgandy is especially good. Deglaze pan with water after that. Serve up with a glass of burgandy. 
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Just be careful if the brain/spinal fluid.
My friend claims that there is a prion disease that infects squirrels. I guess it would be called "mad squirrel disease". All kidding aside, it would be a serious risk if true. I must admit that my squirrels get a free trip to the transfer station. My Dad used to hunt them for meat when he was a kid. He grew up poor in South Carolina. Back then, kids could take their rifles to school so they could shoot dinner on the way home. |
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Quoted:
Quoted:
I've eaten some weird stuff but never had .. that. How do you cook them?? Easy as pie(actually easier). Brine them(soak) for about 30 mins in salt water Take them out of the salt water (no need to wash, they don't absorb that much salt in that time period. lightly coat them with flour, and brown all sides in a skillet (preferred) or frying pan. Add about 1/2 cup of water to the pan with the portions (I like to put about 1/4 cup of water, and 1/4 cup of heavy stout, or porter beer .
Then cover them, and on stove top or in the oven cook them for about an hour, or until most of the water is gone, (until they're very tender). Take them out and set aside. put another 1 to 1 1/2 cups of water (I like to cut the water with white wine). Add a dollop of butter to the skillet, and deglase the pan to make your gravy(scraping the good gunk off the bottom of the pan). Reduce this "gravy" down about 1/3 or until it's as thick as you like, pour over the portions and go to town. Damn, really hungry now. We had these with some biscuits and tomato gravy. Jesus - that sounds good! |