How to Tenderize Squirrel to Fry
Before you fry your squirrel, you will need to know how to tenderize it properly. The back legs of the squirrel contain a fat that needs to be removed before cooking. Generally, this skin is sold frozen, and must be thawed out completely before cooking. Once you have the squirrel skin, remove the fat and cut it into a 1 inch-thick piece. Place it in a pan with a few inches of water and simmer it for at least 2 hours. Once the skin has become tender, you can season it with salt and pepper and fry the squirrel in buttermilk or buffalo sauce over medium heat.
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Buttermilk
This recipe will turn out deliciously moist, juicy squirrel. You can serve it on its own or with your favorite buttermilk biscuits. The sauce made from leftover seasoned flour is the perfect side dish. In addition to the squirrel, you can use this buttermilk gravy to top off your homemade biscuits. A side of buttermilk gravy makes a delicious meal for any gathering. The best part is that it will be a crowd pleaser, whether you’re entertaining family and friends or entertaining business associates.
To begin, first skin and quarter your squirrel. Next, soak it in buttermilk, salt water, and flour. Let it soak for two hours before cooking. Once the water has absorbed the buttermilk, cover the pan and turn the heat down to medium. After two hours, take the squirrel out of the buttermilk mixture and place it on a clean plate. Then, use the bacon grease to fry the squirrel, making sure to keep the bacon grease on.
Buffalo sauce
When making fried squirrel, one of the best ways to ensure a tender cut is to cover it with flour and season it with garlic powder, cayenne, and salt. After that, add about half an inch of oil to the pan and heat it on medium heat. Dip the pieces in flour and fry for 10 minutes per side. You may have to fry several at a time, so be patient and don’t rush! When the squirrel is ready, transfer it to a warm plate covered with tinfoil.
Before frying the squirrel, dredge the legs with chili salt and pour in buttermilk. Mix the remaining chili salt with the flour. Heat a heavy skillet or Dutch oven to three hundred and twenty degrees. Drop a small amount of flour into the pan to test the temperature. When it sizzles, the oil is ready. Gently place the squirrel into the skillet. Don’t overcrowd the pan; the squirrel should be slightly submerged.
Salt
To prepare the perfect fried squirrel, start by making sure the oil is 350 degrees Fahrenheit. When the oil is hot enough, you can add a little water to it, and it should sizzle. Use the water as a water bath to lightly cover the bottom of the pan, and the oil should cover the sides of the pan, at least half way up. To deep fry your squirrel, heat oil in a Dutch oven or large saucepan. Test the oil temperature by sticking a wooden spoon into it.
Once you have the oil hot, soak the sprayed cut-up squirrel in it overnight. The next day, rinse the meat well in cold water and strain it. This will prevent any splinters or shards of meat from forming in the oil. Then, place the cut-up meat in the salted water, and cook until it is tender but does not fall off the bone. You can also prepare the meat for a stock or broth by cutting it into chunks and adding it to a pot of water.
Test if squirrel sizzles before frying
Squirrel is one of the most tender game meats. The younger the squirrel, the tastier the meat will be. Older squirrel meat may be a little tougher and require longer cooking and marinating. If you’re cooking a whole squirrel, soak it overnight in water with salt to keep it tender and cut it into pieces for frying. After soaking the animal, you’ll want to par boil it, similar to cooking chicken before frying it. Use seasonings as you would for chicken before cooking a meal.
To prepare fried squirrel, first clean and skin the animal. Then, quarter it and cut into saddle and abdomen portions. Add 2 1/2 cups of buttermilk to the meat before frying. Then, season it with salt and pepper and marinate for three to four hours or until it’s soft and pliable. After frying, place the squirrel on a wire rack. If you want to bake it, use the oven to finish it off.
Is it safe to eat?
Eating squirrel for dinner might sound like a fun treat but it can also be dangerous. The meat of the squirrel is high in cholesterol and you should limit the amount of this kind of food if you are sensitive to cholesterol. Fortunately, small rodents are rare carriers of rabies and have never been transmitted to humans. While you should be careful when handling squirrel meat, cooking it thoroughly and freezing it before eating it can help prevent a health hazard.
Squirrel meat is surprisingly lean, but there are many ways to cook it safely. You can use a variety of seasonings to help the meat soften before cooking it. Ginger, garlic, and plain salt are popular seasonings. You can also use brine mixtures and manual treatments like scoring the meat. Ultimately, it’s up to you to decide which method will be best for your taste and what kind of meat you prefer.
Recipes to cook squirrel
A tasty way to make your next dinner is by grilling or roasting a squirrel. Cooking squirrels is not as difficult as you might think, but if you do it wrong, they can dry out very quickly. One trick for grilling a perfect squirrel is to remove the silver skin, which tightens when exposed to heat and makes the meat inside tough. Silver skin is typically white, cloudy, or clear, so be sure to remove it before grilling.
To skin a squirrel, cut through the tail and the meat around the neck. Be sure to cut through the skin by about 2 inches on each side. You may want to take a piece of the head and neck to keep for another meal. It’s important not to cut the head off because it may dull the knife or leave shards of bone. Alternatively, you can cut the head off with a large, sharp knife.
What is the best way to tenderize squirrel meat?
Answer 1: There are a few ways to tenderize squirrel meat but the most common and effective method is to soak the meat in a marinade for several hours.
Why is it important to tenderize squirrel meat?
Answer 2: Tenderizing the meat makes it easier to chew and digest and also brings out the natural flavors of the meat.
How long should you soak squirrel meat in a marinade?
Answer 3: For best results soak the meat for at least six hours or overnight.
What is the best type of marinade to use on squirrel meat?
Answer 4: A variety of different marinades can be used on squirrel meat but a simple mixture of vinegar salt and pepper is often used.
What other methods can be used to tenderize squirrel meat?
Answer 5: In addition to marinating other methods of tenderizing include pounding scoring or using a meat tenderizer.
How long does it take to cook tenderized squirrel meat?
Answer 6: Tenderized squirrel meat usually takes less time to cook so be sure to watch it carefully so it does not overcook.
Can you tenderize squirrel meat before cooking it?
Answer 7: Yes you can tenderize the meat before cooking it but it is not necessary.
What is the best way to cook tenderized squirrel meat?
Answer 8: There are a variety of ways to cook tenderized squirrel meat but grilling or frying are the most common methods.
What should you do if the meat is tough after tenderizing?
Answer 9: If the meat is still tough after tenderizing it may need to be cooked for a longer period of time.
Is it necessary to cook squirrel meat before eating it?
Answer 10: While cooking squirrel meat is the most common way to prepare it it is not necessary.
Raw meat can be eaten but it may be tough and difficult to chew.
What are the risks of eating raw squirrel meat?
Answer 11: There are a few risks associated with eating raw squirrel meat including the risk of food poisoning.
How can you tell if squirrel meat is cooked?
Answer 12: The best way to tell if squirrel meat is cooked is to use a meat thermometer.
The internal temperature of the meat should be at least 160 degrees Fahrenheit.
What is the safe internal temperature for cooked squirrel meat?
Answer 13: The safe internal temperature for cooked squirrel meat is 160 degrees Fahrenheit.
What should you do if the meat is not cooked to the safe internal temperature?
Answer 14: If the meat is not cooked to the safe internal temperature it should be cooked for a longer period of time.
Can you cook squirrel meat in a slow cooker?
Answer 15: Yes you can cook squirrel meat in a slow cooker but it is not necessary.
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.
