How to Prepare a Squirrel For Cooking
If you’re looking for an easy way to cook squirrel, read this guide! It will tell you how to cut the squirrel’s legs and entrails and how to prepare the meat. It will also help you get rid of the messy blood and sticky entrails. Then you can move on to the meat itself. To clean the squirrel, first remove the head, diaphragm, and intestines.
Remove the diaphragm
If you’re in the mood to eat a whole squirrel, the easiest way to do so is to remove its diaphragm. Begin by pressing down on its belly with the tip of a sharp knife or razor blade. Be careful when cutting through the flesh, as the internal organs and veins could be contaminated by the blood. Also, the diaphragm is located beneath the belly skin, so you must avoid slicing it with your knife.
After you have removed the head and hind legs, you can begin the process of removing the squirrel’s skin. Start by grasping the animal by its feet and hind legs. Once they are out of the squirrel’s body, grab them and pull them toward the head. Ideally, the pelt will come off in one piece. You can now pull out the ribcage and the diaphragm.
Remove the intestines
To cook the intestines of a squirrel, you need to remove the organs first. If the organs are not red, they are off-color or spotted. Those organs should be discarded. Then, separate the internal organs from the muscles. You can cook the intestines or discard the squirrel’s body. Here’s how to do it. Ensure that the liver is deep red and free of white spots.
The first step is to skin the squirrel. To do this, you must split the pelvic bone, which opens the midsection and gives you access to the organs. Make sure that you do not cut the tailbone. Otherwise, you will risk contaminating the meat with feces. Make sure to wash the whole animal thoroughly before eating. Then, remove the intestines from the squirrel and set them aside.
Remove the entrails
To remove the entrails of a squirrel, first open up the animal’s body cavity. Next, use a knife to make a small slit through the abdomen. Then, separate the liver, heart, and digestive organs from the rest of the body. Once the organs are separated, discard the squirrel body. If the animal is male, trim back its penis and gonads.
Next, prick the meat around the tail bone. With your kitchen shears, cut the fleshy tissues around the spine and separate them from the intestines. Once separated, you can chop the meat and intestines. You’ll need a container to hold the meat. Once the meat is removed, wash your hands thoroughly. It’s a good idea to wash your hands afterward, as the entrails may contaminate your cooking if you get them in contact with the intestines and bowels.
Remove the body
First, you’ll want to remove the skin from the body of the squirrel. Luckily, there is no rocket science involved. After opening the body cavity, the skin will hang up underneath the legs and at the center of the belly. To pull it out, poke a finger through the underside of the legs, then start to peel back the skin from the belly. Using your fingers, it’s easy to skin a squirrel.
Next, you’ll want to skin the animal. The easiest way to do this is with a sharp knife. A tree stump or flat surface works best. Cut through the tailbone about a half-inch from its base. Then, pull up the skin and entrails. Once you have removed the skin, you’ll be ready to cook your squirrel. You’re almost finished! But first, you need to remove the animal’s legs.
Remove the organs
If you are preparing a squirrel for cooking, you will need to remove its organs. To begin, you will need to skin it and prepare it before attempting to remove the organs. If you are cooking a male squirrel, you will need to remove the penis and gonads as well. To do this, use kitchen shears to make a small cut on the bottom of the rib cage.
First, skin the animal by making a small incision in the front and cutting through the abdomen to the rib cage. Once you have removed the skin, you will need to remove the intestines, backstraps, and the penis. Then, wash the body with water and vinegar. You may need to trim the legs to remove the bones. Finally, you can remove the other organs, which you can use to prepare squirrel for cooking.
Remove the skin
Fortunately, the skin of squirrels is very easy to remove. First, you’ll need to break the tailbone without tearing the skin above. Then, pull up the skin on the back of the animal, leaving a two-inch flap hanging down. Next, make small cuts underneath the skin of the back legs. Continue this upward movement for at least two to three inches, until you reach the breastbone.
Next, remove the squirrel’s skin. The skin is similar to a shirt or pair of pants. The skin is attached to the muscle with a strong tissue. Pull up the hide and split the joints with a heavy knife, cleaver, or pair of game shears. Discard the ribs, above the loins, as the meat in them is not worth the effort. If you’re planning to cook squirrels, you’ll want to keep the pelt as well.
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.