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I put this post up in another forum last year and recently discovered it again.
I thought I would share it with you guys, it is how I occupy some of my days in the dead of winter after all the seasons close and there is no work to do.
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The only season open here now is red squirrel (it never closes), and I am a pretty firm believer in if you kill it you eat it. With the exception of some of natures nastier varmints like ***** and yotes etc.
This is how I fix red's for eating, grays are much bigger and can be cooked like a rabbit.
First thing is first, you need a pile of squirrels. I would have had 6 but I must have flinched.
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Then you need to peel the skin back on the bottom half and around the legs. No need to completely skin them you only going for that meaty back leg, the rest is for the birds. Cut the foot off with wire cutters and cut around the hip socket with a knife, give it a quick snap and the socket will separate leaving you with something that looks like a tiny chicken wing.
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It is about 99.9% likely that you will get some hair on it, it washes right off with cold water.
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Then you need three bowls, one with flour, one with milk and one with bread crumbs. Coat them all with flour until there is no wet spots on them, then dip them one at a time in milk and roll them quick in bread crumbs.
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After they are breaded and ready to go preheat some oil on medium heat and toss them in. Cook them to golden on both sides and remove them. It only takes maybe 3 or 4 minutes per side.
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Then let them cool for a minute or two and enjoy them with your favorite dipping sauce. Don't eat the bone either.
![]()
I thought I would share it with you guys, it is how I occupy some of my days in the dead of winter after all the seasons close and there is no work to do.
_________________________
The only season open here now is red squirrel (it never closes), and I am a pretty firm believer in if you kill it you eat it. With the exception of some of natures nastier varmints like ***** and yotes etc.
This is how I fix red's for eating, grays are much bigger and can be cooked like a rabbit.
First thing is first, you need a pile of squirrels. I would have had 6 but I must have flinched.
Then you need to peel the skin back on the bottom half and around the legs. No need to completely skin them you only going for that meaty back leg, the rest is for the birds. Cut the foot off with wire cutters and cut around the hip socket with a knife, give it a quick snap and the socket will separate leaving you with something that looks like a tiny chicken wing.
It is about 99.9% likely that you will get some hair on it, it washes right off with cold water.
Then you need three bowls, one with flour, one with milk and one with bread crumbs. Coat them all with flour until there is no wet spots on them, then dip them one at a time in milk and roll them quick in bread crumbs.
After they are breaded and ready to go preheat some oil on medium heat and toss them in. Cook them to golden on both sides and remove them. It only takes maybe 3 or 4 minutes per side.
Then let them cool for a minute or two and enjoy them with your favorite dipping sauce. Don't eat the bone either.
