How to Cook a Squirrel on a Grill
If you are looking for some unique ways to cook your squirrel, here are some ideas for you to consider. Here are some tips on using a grill to cook a squirrel. We will cover how to marinate the squirrel and deep fry it, as well as how to roast a squirrel with sage and hazelnuts. You can also try this recipe if you are entertaining guests. We hope you enjoy!
Using a grill to cook a squirrel on a grill
If you’re a barbecue enthusiast, you’ll likely be interested in finding out how to cook a squirrel on a grill. This tasty meat is ideal for the barbecue because it has little fat to render, and is also a great addition to beer food. The secret to a succulent, fall-off-the-bone piece of meat is to prepare the squirrel meat in advance and marinate it for at least 4 hours. You should also use a cook’s thermometer to check the internal temperature of the meat. A temperature of 160 degrees Fahrenheit is the safest temperature for squirrel.
To prepare the marinade, first clean the squirrel thoroughly. Use a sharp knife to scrape off the silver skin, but be sure not to remove any of the good meat. Mix together the remaining marinade ingredients and put them in a zip-lock bag with the squirrel. Massage the meat to evenly distribute the marinade. Refrigerate the squirrel overnight, or for a few hours. Once the squirrel has been cooked, remove it from the refrigerator.
Using a grill to marinate a squirrel on a grill
If you like squirrel, it is very simple to marinate a squirrel on griddle. You can prepare a marinade by combining all the ingredients in a food processor. Reserve about 1/4 cup of the mixture for brushing on the squirrel while grilling. Put the rest of the marinade in a one-gallon zip-style bag. Marinate the squirrel for about 4 hours. After that, place it in the grill and cook for another 20 to 30 minutes.
Squirrels are usually not available commercially, but they can be easily tracked down in areas where hunters are active. Squirrel meat has a richer flavor than rabbit and tastes best when cooked long and slow. Once cleaned, you can either fry, stew, or grill the squirrel. To make it more tender, marinate the pieces in buttermilk overnight.
Deep frying a squirrel on a grill
You can cook squirrel on a grill by using a Dutch oven. The oil should be hot enough to cover the bottom and come up about a quarter of the way up the sides. Heat the oil in a large saucepan or Dutch oven. Test the temperature with a wooden spoon. If the oil is hot enough to touch the spoon, add a small amount of oil. When the oil is hot enough, place a few pieces of the squirrel in the pan.
For maximum crunch, use the double-dipped dredging method. Basically, you coat the entire squirrel with seasoned flour, run it through a buttermilk and egg wash, and then cover it with a second layer of seasoned flour. Deep-frying seals in moisture while keeping the meat tender. Make sure to cook the squirrel thoroughly before frying it. Besides, you can also bake it after frying it to make sure that it’s tender and juicy. First, clean and quarter the squirrel. Cut the body behind the rib cage, saddle, and abdomen section. Then, place each piece in 2 cups of buttermilk. After about ten minutes, turn off the heat and cover it with a kitchen towel. You can also squeeze lemon over the squirrel.
Roasting a squirrel with squash, sage & hazelnuts
Roasting a squirrel on a grill is a delicious way to prepare game meat. Squirrels are surprisingly tender and respond very well to high heat. The sage and hazelnuts will enhance the flavor of the meat and serve as a perfect pairing with the roasted squirrel. You can also add the squash to your roasting pan or grill for added flavor.
Squirrel meat is similar in taste to rabbit meat. It is nutty but sweet. This is because squirrels eat many different fruits, nuts, and vegetables. The amount of sweetness of the meat varies according to the type of squash, carrot, and sage used to prepare the dish. Once the squirrel has been roasted on the grill, the meat is tender and juicy, and the sauce will be a delicious accompaniment to the dish.
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.