How to Grill Barbeque Squirrel With Silver Skin
If you have ever wanted to try cooking a squirrel, but weren’t sure how to grill it, then you are in luck. Not only do squirrels have a sweet, delicious taste, but they are also known to have silver skin. Here are some tips to make it taste even better:
How to marinate a barbeque squirrel
Using a medium-sized sealable mixing bowl, prepare a marinade for your barbeque squirrel. Combine Spanish extra virgin olive oil, freshly minced garlic cloves, diced green parsley, dark-sweet soy sauce, and prepared hot mustard. Allow the mixture to sit in the refrigerator for an hour or overnight. When ready to grill, remove the marinade from the refrigerator and add the squirrel to a hot grill.
Squirrel meat is relatively easy to cook, but it does take a little time. While it isn’t as difficult as duck or turkey, improperly grilled squirrel can become dry and tough. One way to prepare it for grilling is to remove the silver skin. This skin, when exposed to heat, tightens and makes the meat dry. Squirrel meat is white, cloudy, or clear.
Once the squirrel has been marinated, cut it into small pieces and season with salt, garlic powder, and cayenne. Dip the pieces in flour to make them easier to cook. Heat 1 inch of cooking oil to 350 degrees. Add the pieces and cook for 5 minutes, or until golden. Sprinkle with thyme and serve warm. While the squirrel cooks, it will release its juices.
How to grill a barbeque squirrel
There are many ways to grill barbeque squirrel. Some people marinate the animal with bourbon and cinnamon, while others prefer to grill it using olive oil. Either way, the squirrel should be marinated for about 20 minutes. While it’s cooking, brush it with bbq sauce and slice it into pieces. You can also use a pellet grill. This method produces the most tender results.
You can also cook squirrel as a main course in a pan with half an inch of your favorite oils. When it’s still warm, the meat will be tender and juicy. Once done, cover the squirrel with tinfoil and refrigerate. Alternatively, you can use hickory smoke to give the squirrel a nutty flavor. Remember to remove any fat and skin from the meat before cooking.
Squirrels are adaptable, and so are their tastes. The exact FPS used depends on hunting rules. A squirrel’s FPS will depend on the species, but you can still hunt it with a firearm if you follow some guidelines. Squirrel meat is also similar to wild rabbit and Guinea pig. However, if you’re worried about the animal’s flavor, marinade it with molasses or cider before grilling it.
How to grill a barbeque squirrel with silver skin
Grilling a squirrel with silver skin is not as difficult as most people may think. However, it can become dry and tough when grilled incorrectly. The trick is to remove the silver skin from the critter before grilling it. The silver skin can be white, cloudy, or clear. When removing it from the squirrel, make sure to keep the meat moist. Then, place the grilled squirrel on a plate lined with tinfoil.
First, clean the squirrel by using a sharp pointy knife. Remove the silver skin to free the muscles so the meat is more tender. Don’t remove good meat, though! Next, mix all ingredients for the marinade. Place the marinade in a food processor and blend until smooth. Pour the marinade into a zip-lock bag containing the squirrel. Massage the squirrel to distribute the marinade evenly. Refrigerate the squirrel for 4 hours before grilling.
Before grilling your squirrel, you’ll need a sharp knife or kitchen shears and a tray. If you’re using a female squirrel, you’ll need to cut open her abdomen and penis. Then, cut a perpendicular slit to open her guts. Then, you can grill her! But be sure to wash your hands thoroughly after handling a squirrel.
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.