Squirrel meat prep

[JohnnyPiston]

A couple nice sized squirrels, both taken down from 'way up there' in a tree, 45-48 yards with a 10.5fpe .177 cal HW97k. 27 yard zero used for these steeply inclined shots.

Critters retrieved, skinned, cleaned and parted into 'wing sized' pieces. Poked everything with a fork so the spices/seasoning can penetrate into the meat.

Seasoned with Lawry's seasoned salt, garlic powder, dried minced onion, sprinkle of sage/cayenne/oregano/parsley, fresh squeezed lemon juice for a tenderizing effect and to brighten things up a bit (about 2 tsp), lots of fresh ground black pepper and a generous amount of paprika. Doused with extra virgin olive oil, and allowed to marinate for a couple of hours (it just went back in the fridge).

I went ahead and made my flour coating mixture: 5 heaping tablespoons in a zip-loc bag followed with garlic salt, garlic powder, paprika, cayenne and fresh ground black pepper.

Now to let the flavors penetrate into the meat. Some things just take time, you simply can't rush it.

Will update once they're in the pan

Peace,

J

 

[ghoststalker]

Looks good, but I’ve had them cooked, fried, crock pot just about every way imaginable and I just quit shooting them and rabbits. I just don’t care for them, I know a lot of people do though. And those certainly look like they should taste good. 

 

[Blackpaw]

Kentucky Fried squirrel 🐿 

 

[Pale_Rider]

I don’t usually eat squirrel but you make it look so damn tasty Thanks for the recipe JP

 

[willy]

Dam" jhon,why did ya have to do that before lunch?now im really hungry" Man sounds like a good respite for wild pheasant"well I guess I gots to go find somen to eat? Willy

 

[Willie14228]

Got a Ol Timer who told me of a pulled BBQ version of Squirrel When I mentioned my last attempt and the very strong game taste he warned that it was very important not to let any hair get on the meat, To Cape skin them and to always cut from the inside out skin first then gut them. 

These look good almost makes me want to try again after my dismal failure

 

[Hapo]

...IMHO the best way is to slowly stew them by themselves or with a bit of turmeric and garlic whilst you cook and eat something else...

...then remove all the bones and pour the squirrel porridge on your dogs' food...

 

[Hapo]

...the legs are not too bad deep fried in bacon fat wrapped in bacon, if you just eat the bacon...

 

[Spartan]

Looking good!! Love me some fried squirrel.

 

[JohnnyPiston]

What.A.Meal.

Here's how it went down:



After about 3 hours I removed the squirrel meat from the fridge and mixed a couple thick tablespoons of sour cream. The richness, lactic tang and of course it'd give the seasoned flour something to cling to

Next step was to heat bacon fat and canola oil (enough to coat the bottom and a little more) in a heavy skillet. Browning, not deep frying. Sealing in the marinated flavors and developing some color outside; the architecture of flavor.

Browned tree dwelling protein set aside (along with all the bits of browned flour/sour cream), next step was to sweat some diced onions and minced garlic. A couple bay leaves added as well. No extra oil needed. Once they began to sweat I added a cube of Maggi chicken bouillon and incorporated into the mix. Next, a tablespoon of the seasoned flour mix from the zip-loc bag and that got mixed in as well (no one likes raw flour- ya gotta cook it a bit). After a couple minutes, I added 550ml of water, mixing well with a fork and let it come to a boil. Yes sir, this is gravy. 

Coffee to keep the senses sharp.

Meat added, then skillet transferred to oven where it'd slow braise, smothered in the slowly thickening gravy.

While this was cooking I sliced some potatoes, seasoned with paprika, black pepper, a little garlic salt, and doused it all with EVOO. Green onions. Thick slices of bratwurst sausage: the idea being the sausage fat would drip into the potatoes. Oh yeah. Into the oven as well:

Meanwhile, more coffee, and an epic one hole, 5 shot group with a "new" HW97k .177 Bluesy (more on that later). 


White rice done. Time to pull the skillets from the oven:

Plated up and about to get serious:

I tell you what...I could have had the potatoes and sausage alone and would have been very happy. Full of flavor, porky goodness...But this 'side dish' didn't hold a candle to the smothered squirrel. The flavorful meat was easily pulled off the bone and had absolutely zero gaminess/off taste. The gravy, oh the gravy. EPIC. The sour cream really added to the richness.

I've never had any dish quite like this. It was so comforting and satisfying that I got a bit emotional LOL. I'll be making this again in the winter, on a late cold afternoon. Chicken thighs/wings, cornish game hens and quail could also be used if you don't have squirrel. 

Guys, give this approach a shot. "JohnnyPiston's Smothered Squirrel". Don't forget the sage. The lemon juice is key. The sour cream is essential. Don't rush it. Make enough to guarantee you'll have plenty of leftovers. 


Thanks for letting me ramble and share!

J

 

[Ranchibi]

J, you are not a cook...you are a chef! That is a patient slow process and cook, well done! Brazing meats brings out all the hidden flavor! Looks delicious sir .

 

[bubblerboy64]

Clearly your are an artist. I cook with salt pepper onions and butter. If I get into the other stuff it always ends up tasting terrible.

 

[MP44]

I am lazy. I skin them, cut them up, put in a freezer bag, give them to a co-worker, and then go to McDonalds.



Yours looks much better than the #9 I get 

 

[Odoyle]

Try the Sourdough Patty Melt Combo from JACK! I switched from MickeyDs!!! Jack's Tacos REALLY SUX tho!!!

How's about Portuguese sausage smoked Squirrel meat fried in bacon fat hmmmm...

 

[brink]

I got a little "bit emotional" just reading about all the prep and the pictures! Definitely on my list of recipe's tp try! I have enough squirrels killed 123 this year around my house and had 4 new ones move in yesterday afternoon!

RB

 

[JohnnyPiston]

Very cool guys, thanks for the comments!

While this had a couple steps to it a much simpler approach would be this:

The night before: Let the meat marinate with the seasonings/herbs of your choice. Don't forget a little acidity (lemon juice, but pineapple juice, wine or a little vinegar will do the trick as well), the benefits are twofold: to neutralize the wild factor and tenderize the lean muscle meat. 

The next day: Remove from fridge and after 1/2 hour (closer to room temp) brown pieces in a hot pan. Oil, oil + butter (so the butter doesn't burn) or my favorite oil + rendered bacon fat. Chuck pieces into a crockpot and cover 3/4 full with broth. Throw some diced carrots, celery, onion, garlic with a little S&P into the same pan used and sauté until soft and aromatic. Deglaze pan with a little broth/wine/beer and put it all in the crockpot. No stress!

Shoot an air rifle or three, watch a documentary and have some drinks. You've done all the hard work already. In a few hours you'll have the most tender meat and amazing broth. No pretentiousness, no mysteries, and no mixing (well, only if you want to).

 

[SteveV]

First rate post JP - you are an artist indeed, we are lucky to have you posting.

I want to try your approach/recipe on some of these big easten fox squirrels we have around here. I gave one a free pass on yesterdays hunt because I had already popped two young greys, and I knew they would taste fine cooked like chicken, but not a big fox squirrel!

 

[JohnnyPiston]

Breaux Steve, cook 'em up and let us know how they come out! 

For a big ole fox squirrel I think an overnight soak in an acidic/citrus brine would be very effective.

Cheers buddy!

 

[Fortunato]

Ummmm with that recipe you could have subbed gerbil and it would have tasted good

 

[Diandyperales]

I have never eaten a squirrel but the way you cook it seems ...