How Does Squirrel Taste?
You’ve probably heard of eating squirrel, but how does it taste? It’s different from chicken and similar to rabbit. Here’s what you need to know. Also, check out some delicious recipes using squirrel meat! Read on to discover why it’s a great addition to any meal. And don’t worry about squirrel’s squeaky-voiced voice – it’s totally harmless. It’s also safe to eat, just like chicken and rabbit!
If you’re wondering how squirrel meat tastes different than chicken, read on. Squirrel meat is tender, lean, and sweet, and the nutty taste is reminiscent of rabbit. Although squirrels do not have a large amount of meat, they are high in iron and protein, and they’re low in saturated fat and carbohydrates. In addition to their sweet flavor, squirrel meat is also a good source of iron.
Squirrel meat is highly versatile and can be substituted for chicken in many recipes. Just be sure to add more cooking time when substituting squirrel for chicken. You can roast, bake, or fry it instead of cooking chicken meat. You can even use it in soups and vegetable dishes. But, you should keep in mind that it’s far from a perfect substitute for chicken. Moreover, squirrels are not particularly suited to being ground up into a powder.
Similar to rabbit
The meat from a squirrel is similar to that of a rabbit. A celebrity chef, Martin Picard, even serves squirrel sushi as an entree in his restaurant. However, this controversial move has generated backlash from animal rights activists who have circulated a petition among fellow hunters. Regardless, the taste of squirrel meat is undeniably delicious and an appealing alternative to chicken. Here’s why. We’ll take a look at a few examples of squirrel dishes.
Rabbit meat has a gamier taste, though the exact type of flavor varies. Domesticated rabbits bear more fat than their wild cousins and therefore have a milder flavor. It is also pinkish in color, but gradually turns dark as the animal ages. In the wild, however, rabbit meat is richer and has a more distinct flavor. If you are unsure whether a rabbit’s meat is right for you, try some recipes on Pinterest.
Safe to eat
Squirrels are safe to eat, but you have to be cautious when choosing to hunt one. Many people believe squirrels carry Lyme disease, but this is not true. The only times squirrels carry the disease are during the summer when they are actively hunting. It is safer to hunt them in the fall and winter when they are not as active. In addition, pesticides found in plants can attach to the meat and skin of a squirrel. It is crucial to thoroughly wash and prepare the meat to avoid unwanted side effects. Fortunately, this species is native to North America. It can also be found in parts of Europe. In Ireland, England, and Scotland, this animal is native.
Squirrel meat contains many essential vitamins and nutrients. The animal has a higher protein content than chicken or beef, and it is high in niacin, which helps the body break down food. Niacin can prevent the onset of depression, boost the immune system, and improve skin health. Squirrel meat is a great choice for people who are not allergic to cow’s milk or are vegetarian.
Recipes to make with squirrel
Recipes to make with squirrel are not difficult to prepare. The meat must be simmered for a long period of time to make it tender. Red wine, especially Chardonnay, will complement squirrel very well. Squirrels have a neutral taste and can be substituted for chicken livers or onions in a recipe for squirrel pate. Traditionally, squirrel recipes are found in generalized cookbooks.
Besides venison, you can try making dishes with squirrel. Cooking squirrel with a mixture of salt and pepper is one way of getting rid of the gamey taste. Moreover, you can make other dishes with squirrel, such as acorn squash or pumpkin pie. You can also make some delicacies with its meat. Besides the above-mentioned dishes, you can try making some delectable meals with squirrel.
Once the squirrel meat is cooked, place it in a pressure cooker and pressure cook for 15 minutes. It should be tender but not mushy. Then, mince it coarsely and mix it with the remaining ingredients. Pour the pot liquor over the mixture. Stir until it reaches the top. When done, transfer it to a tinfoil-covered plate to cool. Afterwards, add the rest of the ingredients.
Jessica Watson is a PHD holder from the University of Washington. She studied behavior and interaction between squirrels and has presented her research in several wildlife conferences including TWS Annual Conference in Winnipeg.