pigeon Posted February 9, 2009 Report Share Posted February 9, 2009 Grey squirrels have been introduced here and are starting to cause a problem so I've decided to try eating them. I can't decide if I should eat the ones in my backyard. I live in town and don't know if they're garbage eaters. Anyway I would appreciate any recipes. Quote Link to comment Share on other sites More sharing options...
redkneck Posted February 9, 2009 Report Share Posted February 9, 2009 I wouldnt fear eating one, but that's just my humble opinion. As for recipies, all I know is how we always cooked them. Now granted my grandmother could cook them way better than me. First thing, they are a pain to clean compared to other small game like rabbits. If you need advice let me know, but a friend of mine showed me a tip: dip them in a bucket of water to wet the hide. Squirell hair is a MAJOR pain in the rear to get off the meat if it sheds and sticks as you are cleaning it, the water helps hold it down. After cleaning, you'll need to tender it up. A pressure cooker will do well, or just boil them in a pot for a while till they tender up. Next, just season and flour like you would a pork chop or any other cut of meat to fry. Put on a pan with a little hot grease in it. Fry them slowly (you will want to turn the heat down after they brown and add a bit of water and then some flour to make gravy). Put on a lid and simmer. You'll end up with meat, some nice gravy, and you'll need some biscuits! They are good, but like a lot of animals, a bit more preparation is needed. Good luck! Quote Link to comment Share on other sites More sharing options...
Snipe Posted February 10, 2009 Report Share Posted February 10, 2009 Here where I live in town I would not eat them here.. 60% them live in someones attic and chew on plastic, romex, clothing, box's .....Not for me.. if you do get some in the wild I like them done with dumplings.. 2 Squirrels 2 Bay leaves 1 cup Sliced onion 1 cup Chopped celery 10 mediums Carrots; quartered 2 teaspoons Salt ½ teaspoon Pepper 1½ cup Hot water 2 cups Flour ½ teaspoon Salt 4 teaspoons Baking powder ¾ cup Milk Makes about 4 servings. Cut 2 squirrels into serving pieces. Place in a kettle and cover with 1 inch of water. Add 2 bay leaves and simmer for 1-1/4 hours, skimming as necessary. Add onions, celery and carrots. Season with salt and pepper. Add 1-1/2 cups hot water and cook 15 minutes longer. Add dumplings. To make dumplings, mix dry ingredients and gradually add milk. Turn dough onto a floured board, roll to 1/2 inch thickness and cut in 3 inch squares. Place on top of ingredients in kettle, cover tightly, and cook 15 minutes. Quote Link to comment Share on other sites More sharing options...
pigeon Posted February 13, 2009 Author Report Share Posted February 13, 2009 thanx for your suggestions guys. The first recipe is kinda how I would normally do it, but you added a couple extra steps so I'll try that. I'll try the stew and dumplings first. I've never had dumplings! Everyone I've asked tell me dumplings are awfull but, those same people think I'm disgusting for even considering eating tree rats as we call them up here. I'll be trying the dumplings. Thanx again. Quote Link to comment Share on other sites More sharing options...
aksheephuntress Posted February 13, 2009 Report Share Posted February 13, 2009 ..sauteed squirrel in burgendy sauce... ....Troy, I would think your squirrels are safe to eat, where you are... -here's a recipie I have tried ...(only once-but, it was good-) -the recipie calls for 2 or 3 disjointed squirrels..-but, as you know, the squirrels more up north are a lot smaller....-I used 5.... WHAT'S NEEDED: 2 or 3 squirrels,skinned, cleaned, and disjointed butter 1/4 onion, peeled and diced 1 tsp. parsley flakes 1 bay leaf dash of thyme dash of ground cloves dash of mace 1 pint Beef Stock 1 cup Burgundy wine cornstarch or arrowroot and water HERE'S HOW 1. Saute the squirrel in butter in heavy frying pan until golden brown 2. Drain the butter from the pan 3. Add the onion, spices, Beef Stock and wine 4. Thicken the sauce very slightly with a paste made of cornstarch or arrowroot and water 5. Simmer covered on low heat for approx. 30 min. ....makes 4-6 servings... Quote Link to comment Share on other sites More sharing options...
redkneck Posted February 14, 2009 Report Share Posted February 14, 2009 thanx for your suggestions guys. The first recipe is kinda how I would normally do it, but you added a couple extra steps so I'll try that. I'll try the stew and dumplings first. I've never had dumplings! Everyone I've asked tell me dumplings are awfull but, those same people think I'm disgusting for even considering eating tree rats as we call them up here. I'll be trying the dumplings. Thanx again. Never had dumplings! Wow, buddy you are missing out. Nothing finer than chicken and dumplings, and the squirrels in there are good too. But... Dont give up if your dumplings dont turn out right the first time. My grandmother used to roll them out so perfectly, but my wife seems to take the hushpuppy route and just drop them in the pot, they always taste floury, but are ok. Hard to beat a good dumpling! Quote Link to comment Share on other sites More sharing options...
dartonman Posted February 14, 2009 Report Share Posted February 14, 2009 I crockpot all my squirrels, cook them in half water/half apple juice, just enough to cover the meat...cook all day, then debone....add dumplings (already made in the frozen meat section), add peas, salt and pepper, and its a hardy meal that will demand you shoot more....my kids love it..we make it two, three times a year............al Quote Link to comment Share on other sites More sharing options...
Snipe Posted February 14, 2009 Report Share Posted February 14, 2009 I crockpot all my squirrels, cook them in half water/half apple juice, just enough to cover the meat...cook all day, then debone....add dumplings (already made in the frozen meat section), add peas, salt and pepper, and its a hardy meal that will demand you shoot more....my kids love it..we make it two, three times a year............al Al, I like the idea of the apple juice... I try that way the next time.. Thank ya kindly.. Quote Link to comment Share on other sites More sharing options...
Dakota Posted February 14, 2009 Report Share Posted February 14, 2009 I wouldnt fear eating one, but that's just my humble opinion. As for recipies, all I know is how we always cooked them. Now granted my grandmother could cook them way better than me. First thing, they are a pain to clean compared to other small game like rabbits. If you need advice let me know, but a friend of mine showed me a tip: dip them in a bucket of water to wet the hide. Squirell hair is a MAJOR pain in the rear to get off the meat if it sheds and sticks as you are cleaning it, the water helps hold it down. After cleaning, you'll need to tender it up. A pressure cooker will do well, or just boil them in a pot for a while till they tender up. Next, just season and flour like you would a pork chop or any other cut of meat to fry. Put on a pan with a little hot grease in it. Fry them slowly (you will want to turn the heat down after they brown and add a bit of water and then some flour to make gravy). Put on a lid and simmer. You'll end up with meat, some nice gravy, and you'll need some biscuits! They are good, but like a lot of animals, a bit more preparation is needed. Good luck! Man, I'm getting hungry! :D:D Dakota Quote Link to comment Share on other sites More sharing options...
Predator Posted February 14, 2009 Report Share Posted February 14, 2009 What ever you do don't just fry them up fast. Your leather boots will be easier to eat. Quote Link to comment Share on other sites More sharing options...
turkey chaser Posted February 15, 2009 Report Share Posted February 15, 2009 italian squirrel 1/4 your squirrel, add oil in a pan,diced onion,garlic,dryed hot pepper or (pepper seed) salt & pepper .brown alittle than add tomatoe gravy or sauce what ever you call it!cook for 2 to 3 hrs. add water if it gets to thick, make spags, use your gravy on your spags.watch you fingers when eating the squirrel!!!! enjoy 1 small onion,2 gloves garlic,hot pepper? oil just coat the bottom. Quote Link to comment Share on other sites More sharing options...
Hunt or be Hunted Posted February 15, 2009 Report Share Posted February 15, 2009 my dad frys his i dont know how im not no help lol Quote Link to comment Share on other sites More sharing options...
redkneck Posted February 16, 2009 Report Share Posted February 16, 2009 Italalian squirell? That just dont sound right. Kinda like French chicken gizzards. Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted February 16, 2009 Report Share Posted February 16, 2009 Dang..I've always wanted to try squirrel! Now...I'm hungry and want to go home and shoot some! Quote Link to comment Share on other sites More sharing options...
turkey chaser Posted February 16, 2009 Report Share Posted February 16, 2009 ita. squirrel taste like chicken!!! (like feeding stawberrys to a *******) Quote Link to comment Share on other sites More sharing options...
Adjam5 Posted February 19, 2009 Report Share Posted February 19, 2009 We have always fried them like chicken, layed on the HOT sauce. Ate 'em like buffalo wings:) Quote Link to comment Share on other sites More sharing options...
dexcop1 Posted March 17, 2009 Report Share Posted March 17, 2009 My squirrels live on cracked corn and sunflower seeds from my bird feeders.They are fat . when the start becoming pests and running around my porch, it's time to thin them out. They are not meat eaters so you should have no problem with eating them. Quote Link to comment Share on other sites More sharing options...
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