Squirrel help.

L

lil_bro

New member
Hi, I have a couple of questions about skining and cooking squirrels.

1- What is a good way to skin squirrels so I don't get to much hair on the meat.

2-How can I make the squirrel meat more tinder.

Thanks for any help.

Michael.
 
I dont know how you skin squirrels now, but I (after gutting) make a slice through the skin on the middle of the back then you can just grab the skin and pull in opposite directions. This way is very fast and it doesnt seem to leave any hair for me.

As for cooking the squirrel. I like to cook it up like fried chicken mmm squirrel gravy over mashed potatos is great. I also take and cut the squirrel meat into chuncks then dredge it in some sort of a coating...pretty much making squirrel nuggets :D
 
First, don't let it get old.

Second, soak it overnight in salt brine to plump it and make it juicy.

Next, cube it and sear it, then pop it into the pressure cooker. No pressure cooker? Get one. They're awesome, and keep your house cooler while making soups, stews, etc faster. (Reason is that you can raise the temperature above 212 degrees farenheit.)

Brunswick stew is better with more stewed squirrel.
 
Thanks for all the help.

I will try all of the skining and cooking methods and see witch one works the best.


Thanks again.
Michael.
 
Big Yac is on target. I chop off their legs just above the elbow/knees first. Then rinse well.

Soaking overnight in brine is ok, I find milk works better. The lactic acid helps tenderize the meat. Pressure cooker is the bomb (no pun intended).
 
Yes the cut across the back and i hold mine under running water
while skinning Young are good anyway you use them . old
ones make good soup , very good fixed like chickin and noddles
or dumplings . Smell kind'a like a beef roast when boiled .
 
Lots of good info on "woods rats" here. My favorite way to have 'em is to clean & par boil as above, then tear the meat from the bones, use your favorite pie crust, a bunch of your fav. veggies, a can on cream of mushroom soup, (no water) & bake that sucker! Mmmmm the best pot pie around. :D
 
Damn, I wish I could bring myself to eat squirrel. All what you grow up eating, I guess, because I eat a hell of a lot grosser things. I bet they taste awesome
 
They can also be fried like chicken. After soaking in brine all night, roll in flour and brown the outside over high heat. Then turn the fire down to a simmer, add water to cover the bottom of the pan and cover and let it simmer for a few hours. Check now and then and add a bit more water as necessary to keep things moist. The water and the flour from the browned squirrel will make a kind of gravy. Throw in some potatoes and onions about half an hour to 45 minutes or so before serving and you have a wonderful meal. Electric fry pans work great for this.
 
I'll ask the wife :D About 3 months after we were married I went out squirel hunting.... when I hit the door of the house she asked me if I wanted em cleaned and cooked.... :eek:

she cleaned em and made a pot of squirel and dumplings......the father in law came over for some too...

hehehehehe..am I lucky or what

or if you are going to fry em soak them bad boys in some buttermilk overnight :D

of course there was that time before we were married and she invited me over for dinner... but I had to help skin it first....lol
 
Thanks for all the info.

Sorry for not geting back to y'all sooner.

Next time I get enough squirrels I will try all of the way of skining and cooking.

Thanks again for the info.
Michael.
 
I cut through the skin all the way around the midsection and pull it off in both directions. when you get to the feet, tail and head cut them off leaving them inside of the inside-out skin. Then gut it, cut it in half (front/back) and soak in salt water before freezing or cooking.
 
darkvibe - that is the way I do it as well. I have found that a pair of sharp pruning shears makes short work of cutting off the feet and tail and head. I have trouble keeping all of the hair from getting onto the meat - and that hair sticks to the meat like superglue. It takes me a bit of scrubbing of the meat to get the stray hairs gone.

I too soak in salt water overnight. I have used milk for soaking fish in, but never tried it on red meat.
 
Uhh... knzn - I tried that skinning trick in the video you posted... and lets just say it didn't work as easy for me as it does the dude in the video.

I'd hate to waste anymore squirrel screwing it up. Any tips on getting his method to work better?

I ended up pretty much rippin' the poor fella in half, spilling his insides everywhere. I was pretty upset, I salvaged what I could - but there definitely wasn't as much meat in the freezer bag as I'd hoped. :(
 
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