What Temperature To Slow Fry Squirrel Meat

What Temperature to Slow Fry Squirrel Meat What Temperature To Slow Fry Squirrel Meat

If you have been pondering what temperature to slow fry squirrel meat, this article is for you. We will cover how to cook squirrel meat, its nutritional value, and serving size. Keep reading for more information! After all, squirrel meat is a delicious dish for the entire family! Just make sure you follow these tips for the perfect fried squirrel. You will not only be amazed by the taste of this delicacy, but you’ll be able to serve it to friends and family in an easy-to-follow way.


There’s nothing quite like a plateful of smoky, spicy squirrel. This dish is the ultimate comfort food! Squirrel meat is incredibly tough, but a slow frying technique will soften and tenderize the meat while still maintaining its crunch. The best way to slow-fry a squirrel is to cook it in batches, ten to twelve minutes per side. Once the meat is cooked, you can serve it immediately or keep it warm on a plate covered with tinfoil.

First, prepare your ingredients. Salt the meat well, dust with flour and place it in a heavy saucepan. Heat the oil to about halfway up the sides of the pan. Add the squirrels and cook in batches, turning them over halfway through. Meanwhile, prepare the sauce. Add the vinegar, tomato paste, and brown sugar. Stir the ingredients together. After the squirrel pieces have reached the desired tenderness, drizzle them with the sauce and remove them from the pot.

Cooking method

To make your own fried squirrel, you must prepare the pieces in advance and coat them in flour. To coat each piece, you need to do it in batches. Place them on a cookie sheet and allow them to sit for 10 minutes. To make the coating stick well, repeat the process with the second coat. Then, heat oil on medium-high heat. A pinch of flour dropped into the hot oil should sizzle. After that, place the pieces in the oil and fry until golden brown.

After marinating, the squirrel should be dredged in flour and dipped in egg wash. Once done, you can proceed to cook the squirrel in the same way. To add flavor, you can also add some cayenne or garlic powder. Once the meat is cooked, you can use it to make gravy. Cooking method for slow frying squirrel meat

Nutritional value

Eating squirrel meat is not only delicious, but it is also good for you. In fact, it may be a cure for diabetes. The meat contains essential amino acids, antioxidants, and minerals. It also improves your body’s stamina and helps to treat mental illnesses. Squirrels are also rich in antioxidants, which protect cells from damage caused by free radicals. They have anti-cancer properties as well.

Before frying, take care not to overcook the meat. The older the squirrel is, the longer it will take to become tender. The oil should be deep enough to cover the bottom of the pan, as well as about 1/4 of the sides. Alternatively, you can use a Dutch oven or a large saucepan to deep fry the squirrel. You can test the oil’s temperature by sticking a wooden spoon into the pan.

Serving size

A serving size of squirrel meat is one ounce, but you can double that if you prefer. Whether you want a large serving or a small one, this tasty delicacy is delicious. Squirrel meat pairs well with a variety of flavors and pairs well with fruits, nuts, and creamy dishes. It’s particularly good with tomato sauces and spices. Here’s how to cook it:

Prepare the squirrel by dipping it in buttermilk and seasoned flour, then browning it in hot oil. It should be fried until golden brown, but not overcooked. Season it with salt if you’d like to maintain the crunchiness of the meat. Serve immediately or cold for a lunch the next day. You can even add a bit of water or milk to the fat to make a tasty squirrel gravy.

Cooking time

You can prepare fried squirrel by marinating it in buttermilk for an hour or two. Meanwhile, mix flour with 3 tablespoons of Cajun seasoning. Then, drop a squirrel into the flour and shake well until completely coated. Then, place it on a cooling rack to let the crust form. Once done, the meat will slide off the bones and fall to your plate. Once cooked, serve with green beans and mashed potatoes. You can also make a simple milk gravy out of the leftover breading mixture.

After the coating is done, the squirrel should be placed on a wire rack. Meanwhile, the seasoned flour and egg mixture are mixed and reserved. When the oil reaches 350 degrees, remove the squirrel and gently toss in the flour again. Repeat this procedure with the remaining pieces of squirrel until all sides are golden brown. After cooking, the squirrel is ready to eat. The cooking time for slow frying squirrel meat depends on the size of the pieces.


When cooking squirrel meat, it is important to keep the temperature of the oil above 275°F. A little hotter can result in tougher meat. To keep the temperature at 275°F, you can sprinkle some cayenne pepper on the squirrel meat. However, you can also add Ethiopian spice mix Berbere or chipotle powder. The oil should also sizzle when a pinch of flour is dropped in it.

Another way to prepare squirrel is to marinate the meat in a brine. Mix together a cup of kosher salt and half cup of brown sugar. Add the squirrel, and marinate it for one to 24 hours. The meat will cook faster if it is marinated in a liquid, such as buttermilk or milk. After the squirrel is brined, dry it and season it with salt. If you are making squirrel stew, the leftover breading mixture can be used to make a milk gravy. Make sure to avoid paprika, though, as it will cause orange coloration when cooked.

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