What is a good recipe for cooking squirrels? give me tips on how to prepare a squirrel.?

Fried Squirrel with Mushroom Gravy





~ 3 squirrels, cut into serving pieces


~ flour


~ salt and pepper


~ 2 eggs, beaten


~ 3 鈥?4 pieces bacon, chopped


~ 1 medium onion, chopped


~ 1 can cream of mushroom soup


~ 1 soup can milk





Season the flour to taste with salt and pepper. Place in a bowl. Beat the eggs in another bowl.





Heat some oil in a large skillet.





Dip the squirrel pieces in the egg and then the flour. Repeat if you want. Add to hot oil.





Fry until golden brown. Remove and drain fat. Return to skillet.





Cover with the bacon and onion.





Mix the soup and milk together and pour over meat.





Cover, reduce heat and simmer for 2 hours.





Serve with mashed potatoes and dinner rolls.





Enjoy.What is a good recipe for cooking squirrels? give me tips on how to prepare a squirrel.?
here is a site from Texas A%26amp;M about harvesting acorns.. but below is about harvesting, preparing and cooking squirrels! http://plantanswers.tamu.edu/recipes/squ鈥?/a>





This is a baithouse's website with twelve recipes for squirrel on it:


http://www.jerrysbaitandtackle.com/Recip鈥?/a>





if you want more recipes, just type into google ' preparing and cooking squirrels ' and you will get lots of recipes. The most famous for squirrels is Brunswick Stew. I remember back in the late 90s, the FDA warned people in W. Va and Kentucky against eating squirrel brains, as they carried a form of BSE, and would cause disease. I am not sure that the warning on squirrel brains has been lifted. Good luck. What is a good recipe for cooking squirrels? give me tips on how to prepare a squirrel.?
This isn't such a hot idea. City squirrels are inordinately fond of rabies and other diseases, some of which can be transmitted through mere skin contact. If your diet lacks meat protein but you lack cash, I suggest you develop a taste for a meat substitute, such as soybeans or Jack-in-the-Box hamburgers.





Country-bred squirrels are another matter, however, and if you ever have the chance to try one you might wish to employ the following foolproof preparation method (note to weak-stomached readers--skip to the next question pronto):





Wearing gloves at all times (to protect against other, less insidious, infections), take a sharp knife and cut lengthwise through the squirrel's tailbone from the underside, stopping before you reach the skin of the back. Next, hold the tail away from the body (the squirrel's) and make slices across the lower back to widen the strip of skin that connects the tail to the body. You can now peel your squirrel like a banana--grasp the hind legs, step on the tail, and pull slowly, peeling the skin off the head and front legs.





After cutting the remaining skin from the hind legs, remove the head and feet, then slit the body down the front and remove the internal organs. The squirrel has small, elusive glands in the small of his back and in the pits of his forelegs--these too must be removed. Wash the body thoroughly with a mixture of water and vinegar.





So, your mouth is watering, right? OK, now you can cook the squirrel meat just as you would cook chicken, using whatever your favorite recipe may be. (Shake 'N' Bake, however, is not in keeping with the true spirit of the endeavor.) The tastiest squirrels are the grey ones, red squirrels being both too skinny and too gamey. For a more tender squirrel, hang the cleaned body up by what's left of the legs for two or three days.





Bon appetit.





Fried Squirrel with Mushroom Gravy


Sent in by Lori Baggs.











~ 3 squirrels, cut into serving pieces


~ flour


~ salt and pepper


~ 2 eggs, beaten


~ 3 鈥?4 pieces bacon, chopped


~ 1 medium onion, chopped


~ 1 can cream of mushroom soup


~ 1 soup can milk








Season the flour to taste with salt and pepper. Place in a bowl. Beat the eggs in another bowl.





Heat some oil in a large skillet.





Dip the squirrel pieces in the egg and then the flour. Repeat if you want. Add to hot oil.





Fry until golden brown. Remove and drain fat. Return to skillet.





Cover with the bacon and onion.





Mix the soup and milk together and pour over meat.





Cover, reduce heat and simmer for 2 hours.





Serve with mashed potatoes and dinner rolls.





Enjoy.





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Squirrel Kabobs


Submitted by Bill.











~ squirrels, amount depends upon how many kabobs you want to make


~ bamboo skewers


~ lard or oil


~ salt and pepper


~ garlic powder


~ your favorite sauce/marinate, Frank鈥檚 hot sauce, teriyaki, lemon pepper, etc.








In a large pot, boil the squirrels until done. Remove and refrigerate until cold.





Use a sharp knife and debone the squirrels into the largest size pieces possible.





Place the meat onto the skewers. Use as many pieces as you can eat in 2 bites.





Heat the lard or oil in a skillet.





Season the kabobs to taste with the salt, pepper and garlic powder. Add you own seasonings if desired.





Add to the hot skillet and brown on all sides. Remove and allow to cool.





Place in a large zip lock bag or a bowl with a lid. Cover with your favorite sauce or marinate.





Seal/cover and refrigerate overnight.





The next day either cook them on the grill until hot or place in freezer bags and freeze to cook later like on a camping trip.









Squirrel flanks over charcoal.





First skin and gut your squirrel. You may wish to bone your squirrel, but that will cause him to be dry when you eat him. Portion him shoulder to hip and insert a shish kabob rod. Roast about 3-4 inches over charcoal. 4-5 minutes per side.





Serve with a mumbo sauce.





Just TRY to keep the neighbors away.
the best way is to fry it because it has very little fat. so heres the trick, dip in butter milk and then in seasoned flour then deep fry until golden brown
Knock the fur off of its butt, dap with BBQ sauce and let it roast over an open fire.





LOL
rosted with potatoes. yummy
grand maw used to make squirrel and dumplings