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Posted: 11/27/2016 6:50:38 PM EDT
[#1]
Peanut oil
Garlic Onion Salt Pepper Done son. ETA - Skillet btw with taytors, sear then simmer. |
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Posted: 11/27/2016 6:53:29 PM EDT
[#2]
melted butter coated with Big Spring Mill flour, pan fried
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Posted: 11/27/2016 6:58:26 PM EDT
[#3]
I'd imagine it would be the same as rabbit?
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Posted: 11/27/2016 7:05:28 PM EDT
[#4]
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Posted: 11/27/2016 7:10:35 PM EDT
[#5]
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. 
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Posted: 11/27/2016 7:16:55 PM EDT
[#6]
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. |
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Posted: 11/27/2016 7:27:01 PM EDT
[#7]
If you roast them on the fire, they are kind of like smoke flavored surgical RUBBER. |
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Posted: 11/27/2016 7:29:02 PM EDT
[#8]
heavily seasoned flour. dredge, fry (in a cast iron skillet*), eat
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Posted: 11/27/2016 7:30:55 PM EDT
[#9]
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.
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Posted: 11/27/2016 7:32:14 PM EDT
[#10]
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 |
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Posted: 11/27/2016 7:39:30 PM EDT
[#11]
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. |
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Posted: 11/27/2016 7:43:07 PM EDT
[#12]
I've been dyin to try this guys approach.
It's a corn starch batter with Old Bay seasoning. Looks damn good to me. |
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Posted: 11/27/2016 7:43:45 PM EDT
[#13]
Quote HistoryQuoted:
heavily seasoned flour. dredge, fry (in a cast iron skillet*), eat Quote HistoryQuoted:
heavily seasoned flour. dredge, fry (in a cast iron skillet*), eat That's the way I've always done mine 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. |
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Posted: 11/27/2016 7:45:13 PM EDT
[#14]
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.
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Posted: 11/27/2016 7:53:50 PM EDT
[#15]
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.
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Posted: 11/27/2016 8:06:47 PM EDT
[#16]
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.
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Posted: 11/27/2016 8:17:35 PM EDT
[#17]
Apparently a lot more people eat tree rats than I thought.
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Posted: 11/27/2016 8:20:47 PM EDT
[#18]
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.
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Posted: 11/27/2016 8:22:30 PM EDT
[#19]
I only have one word for you, "par-boil".
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Posted: 11/27/2016 8:29:57 PM EDT
[#20]
You guys are nuts, go buy some chicken or beef for God sakes.
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Posted: 11/27/2016 8:36:00 PM EDT
[#21]
Never had em and from all the tree rat eaters on here I kind of want to try them now.
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Posted: 11/27/2016 8:37:24 PM EDT
[#22]
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Posted: 11/27/2016 8:39:18 PM EDT
[#23]
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 |
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Posted: 11/27/2016 9:19:48 PM EDT
[#24]
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. |
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Posted: 11/27/2016 9:25:22 PM EDT
[#25]
Quote HistoryQuoted: I'd imagine it would be the same as rabbit? I would think. I would braise with stock, red wine, thyme and mirepoix. |
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Posted: 11/27/2016 9:27:23 PM EDT
[#26]
Quote HistoryQuoted: You guys are nuts, go buy some chicken or beef for God sakes. Why? Rabbit is fantastic and squirrel meat looks pretty similar to me. ETA: I have been known to eat jack rabbit though, so... |
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Posted: 11/27/2016 9:29:06 PM EDT
[#27]
Make gumbo.
I nailed 4 of the bastards on Thanksgiving and that's what I'm gonna do. 
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Posted: 11/27/2016 9:29:33 PM EDT
[#28]
I used to do real good stir frys with them but I forgot the recipes.
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Posted: 11/27/2016 9:59:15 PM EDT
[#29]
Quote HistoryQuoted:
Apparently a lot more people eat tree rats than I thought. Tree rat makes a fine meal properly done. |
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Posted: 11/27/2016 10:00:59 PM EDT
[#30]
I would try it, but guys... this has to be one of the most hillbilly threads ever
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Posted: 11/27/2016 10:21:52 PM EDT
[#31]
I'll take squirrel over rabbit any day.
Sadly, we really don't have many squirrels around here any more. 
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Posted: 11/27/2016 10:24:24 PM EDT
[#32]
Quote HistoryQuoted:
I'll take squirrel over rabbit any day. Sadly, we really don't have many squirrels around here any more. That's not what I hear. |
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Posted: 11/27/2016 10:29:19 PM EDT
[#33]
Quote HistoryQuoted:
You guys are nuts, go buy some chicken or beef for God sakes. Why? Squirrel is free protein. |
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Posted: 11/27/2016 10:30:41 PM EDT
[#34]
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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Posted: 11/27/2016 10:32:05 PM EDT
[#35]
Kill deer instead
give meat to wife have her make black bean venison chili WIN . I do not eat tree-rats . |
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Posted: 11/27/2016 10:33:56 PM EDT
[#36]
Quote HistoryQuoted:
I would try it, but guys... this has to be one of the most hillbilly threads ever |
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Posted: 11/27/2016 10:34:26 PM EDT
[#37]
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 |
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Posted: 11/27/2016 11:12:46 PM EDT
[#38]
Par-boil. De-bone. Make Squirrel pot pie. Delicious.
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Posted: 12/18/2016 10:06:08 AM EDT
[#39]
Quote HistoryQuoted:
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. 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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