Quote:
Originally Posted by Mike Franzen
Got a good squirrel recipe? PM me.
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I'll post my default recipe here, Mike. It's a fairly common way to cook them among my friends, but some folks may not have thought of it.
First, get some squirrels. One will feed me just fine but if you're really hungry, feeding the family, or expecting company, get more. I think squirrels taken with a Parker always taste better, but that's just my opinion.
After thoroughly cleaning the squirrels, cut each into six pieces. Four legs, back strap, and rib section. Some people like the heads, but I don't fool with them. Soak the pieces for awhile (overnight is best, but a few hours works just fine) in heavy salt water. This draws the blood out, and I've always done this in the refrigerator if going on for any length of time.
Getting ready for the first cooking step, I dredge the squirrel pieces in Kentucky Kernel seasoned flour. If KK isn't available in your area, it can be ordered online or there are numerous recipes out there that approximate this mix. Put some oil in a skillet and get it just hot enough so that a droplet of water flicked into the oil sizzles and pops and pretty quickly evaporates. Dredge the squirrel pieces again right before laying them into the hot oil.
Fry the squirrel for about three minutes per side. If your temperature is right, this will produce a crispy, light golden crust on the meat. Right before you turn the pieces, sprinkle a bunch of that Kentucky Kernel into the skillet, as if you were going to make white gravy. This will pay dividends later.
When done, lay the squirrel pieces on a couple folds of paper towel to absorb the excess oil. Continue stirring the skillet to finish the flour mixture you sprinkled in at the halfway point. When it looks right (vague, I know, but it'll have a nice golden, crunchy look to it), skim out what you can while leaving as much oil as possible in the skillet.
While the squirrel rests, get your crock pot out. Cut up some onions, carrots, potatoes, and anything else you fancy with a pot roast. I'll sometimes throw in a small can of sweet corn and some green beans. Start loading stuff into the crock pot in any order that appeals to you. Doesn't seem to matter in the least as it'll cook up just fine, regardless. Add salt and pepper in moderate amounts, and I've found a sprig of rosemary works well with this dish as long as you like the taste of rosemary. Now cover your ingredients with water and seal it up.
I cook this on high for about five hours, or set the pot on low if you want to cook it all day. This will make the vegetables very soft, almost mushy, so modify this to add the vegetables later on if you like them firmer. A couple of hours before it's finished, I'll add about half a cup of the seasoned flour and let the reduced liquid set about making its own gravy. I like a really coarse, unsweetened cornbread with this recipe but it's pretty much a whole meal in a bowl. Mix, match, add or subtract to suit your individual taste. You won't go wrong and even the toughest old, white-muzzled squirrel will be tender and the meat practically falling off the bones!