Henry Rifle Forums

What is you favorite squirrel recipe. I expect to hear some yummy ideas here!
(remember, I'm a bachelor...so Easy gets some points also..) ....(I consider a slow cooker easy...but I am open to all yummy ideas!)...thanks!

Dipped in a milk and egg whip and rolled in flour with ground pepper, minced garlic & onion - then pan fried in bacon grease with cut fresh garlic and onion floating in the grease ! Good 'ol 'Mountain Man' recipe!

Shoot the non-native species and let the owls and hawks cleanup.

Our squirrels are so small here it would be silly to bother eating them. Some of the ones I’ve seen down south are rabbit sized!

Yeah, I would only shoot the big fat ones, let the little ones slide.............

Don't know any recipes though

Maybe this is the place I should ask if anyone had a great squirrel recipe to tell me about that I can try. Thanks

If you never want to have tough squirrels do them by cold packing them and they all come out of the jars very tender. I use the four legs and the back section only. No ribs as they take up to much room in the jar and no meat on them. The dog likes them after boiling them until cooked. Flour them up and fry them on both sides on low heat for 5-8 minutes until they are browned on both sides. Then pour some of the liquid in the jar over them and leave them simmer with low heat for several minutes. Salt and pepper or other seasoning to your own taste. I like chicken seasoning on them some times. These jars were mostly from 2012 when I killed well over a hundred grey and fox squirrels. I have been canning my squirrels and rabbits since the early eighties to avoid having tough ones or freezer burnt. Then in years after that I gave the squirrels I got to other folks that can't get out any more for them to make pot pies and squirrel gravy. They would always give me some when they made gravy or pot pies. Yummy!

Ask and ye shall receive, Ozark! Now THAT's some serious squirrel processing and cooking advice!

I season and bake my squirrel on a pine board at 400 deg's for 1 hour . Then I scrape the squirrel off the board and give it to the dog and I eat the pine board with a bottle of cheap wlne ....

In Philly when I was a kid we called squirrels.......TREE RATS ........

The Grey Squirrel is the official mascot of my home town. During the depression, Squirrels were the most abundant and easily harvested protein food source.

In 1975, the elementary school's parents, pupils, and teachers collected family recipes to include in a publication that was distributed throughout the town. About ten years ago, my wife found a rare copy of this book and I scanned it into a PDF document.

The first recipe in the book was for...

PRESERVED CHILDREN
Submitted by Jody Werner

Take one large field, half-a-dozen children, 2 or 3 small dogs, a pinch of brook, and some pebbles. Mix the children and dogs all together; put them on the field, stirring constantly. Pour the brook over the pebbles; sprinkle the field with flowers; spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.


It also included this simple recipe for Squirrel.

SQUIRREL
Submitted by Hal Stillwaggon

Squirrel is lean meat (need to add fat or oil). Brown slowly in a small amount of fat in a fry pan or Dutch oven. Season with salt and pepper. Cover and simmer in low heat from 1 to 1 1/2 hours. Remove the cover the last 15 min. for a crisper crust.

Cool doing the canning....explain a little clearer please to this simpleton how you do it to get the jars to seal. Looks great!!!

Wonderful to see bandit1250 utilizing a resource so well!! Good job to him! And nice that he shares!!!

Ozarkwoodswalker wrote:Cool doing the canning....explain a little clearer please to this simpleton how you do it to get the jars to seal. Looks great!!!

I just make sure they are not so full to touch the lid. Probably wouldn't matter any way being that they cook down. Then I tighten the lid on as tight as I can hand tighten them. After they are in the canner 90 minutes or so when you take them out and set them on the counter top and when they cool down you will hear a pop and the lid will pull down in slightly in the center and that is when the lid is sealing. My wife can tap on the jar lids with her finger nail and tell by the sound it makes if it sealed. She checks for the lid sealing and I do all the canning. I have only ever had a couple in all the years not seal. That's not a bad thing because I just go ahead and eat them right away. Some of the best eating is a rabbit dish she makes up with dressing and whatever else she uses with the canned rabbit meat pulled off the bone and then bakes it. A rabbit has a bland taste compared to the squirrels I get and the dressing and the other stuff she uses spruces up the flavor of the rabbit. I also used to can my fish. Makes for some great fish cakes. Some women tell there husbands not to eat at my house because you don't know what might be in those jars he has on the shelf. I just kind of laugh to myself and think it is your loss not mine and that's more for me.

Thanks!!!