The other white meat available in the market is a squirrel. It is an excellent wild game alternative to pig and chicken since squirrel meat is soft, lean, and has an overpowering flavor. In addition, it can frequently be produced using the same methods and recipes as the original dish. Although there is a seemingly endless variety of ways to prepare a squirrel, my favorite is the straightforward and time-honored method of frying the animal.
We are not talking about those horrible city squirrels stuffed with pizza from the dumpster, french fries from the pavement, and cigarette butts. Wild squirrel meat is nutritious and tasty because they eat acorns and other tree nuts. You may easily bring home enough tree rat meat to try all these delectable recipes.
Best Recipes for Squirrel
Fried Squirrel Recipe
One excellent meal for introducing people to preparing and eating wild wildlife is a fried squirrel. Even squeamish and fussy eaters are eager to try it out of curiosity because it is familiar to them, and almost anyone can prepare it thanks to how simple it is.
Additionally, the outcomes are mouthwatering enough to convince even ardent skeptics. I once delivered a plate of fried squirrel to a neighborhood pub and gave it to the regulars, who were urbanites, who devoured every single bite with gusto. But not all fried squirrels are created equal, much like fried chicken. When improperly made, it can be chewy and very unimpressive.
Paying close attention to the little things and meticulously following a few basic instructions are the keys to making the ideal fried squirrel. The squirrel should first be marinated in buttermilk or brine with a little salt. After that, thoroughly and repeatedly dredge the meat in flour. After being crispily fried in oil, the squirrel should be finished in a hot oven.
The potpie symbolizes traditional American cuisine. Squirrel is a great wild-game replacement, even if the chicken is the usual meat. It can be used as a substitute for fowl, rabbit, and other mild, white meats because it adapts well to various recipes and cooking methods. Most people wouldn’t even realize they were eating it unless you pointed it out because it makes such an excellent substitute. The ideal approach to commemorate the fall hunting seasons and introduce new people to cooking with wild game is to prepare tender squirrel meat that has been folded into a rich sauce and wrapped in flaky, handmade dough.
Although homemade pie crust is undoubtedly the finest choice for a true pot pie, store-bought doughs or even canned biscuits will do the trick if you don’t have the time or the necessary abilities. This recipe can be scaled to any size you desire, even though it is intended for large pie plates and casserole dishes. This potpie won’t disappoint you if you’re craving some hearty comfort meal and have a few squirrels to play with.
Slow Cooker Squirrel and Veggies
This is a delectable recipe that can be prepared at any point during the day, and then you can put it out of your mind until it’s time to eat supper. In a slow cooker, combine the onions, carrots, potatoes, garlic, chicken bouillon, salt, and pepper. Slow cook on low for 8 hours. Place the meat of the nut grabber on top of the vegetables. While stirring, slowly pour water over the ingredients in the bowl until they are fully submerged. Cook for 6 hours on HIGH heat with the cover on. Cook for a further two hours after stirring flour into the mixture.
Who doesn’t love alfredo!? Soak squirrels in salt water overnight. The meat’s flavor and texture are improved due to this process. Take off, then rinse, and finally drain. Put the raccoon in a big pot and add the onion, green pepper, and celery to it as well. Cover with water and bring to a boil. Continue boiling until the meat easily separates from the bone. Take the squirrel out of the soup and allow it to cool. Take the onion, pepper, and celery, then pour the broth into the pot. Remove the meat from the bones and place it with the vegetables and other ingredients not yet mentioned in a pot. Continue to cook over medium heat, stirring the mixture on time until it is uniformly hot. After serving, munch down on the dish with cooked noodles.
Squirrel Pasta Recipes
Pasta is a versatile basis that may be used with various ingredients, including squirrel. Even though I haven’t yet attempted any squirrel pasta recipes, I’m looking forward to preparing ravioli with squirrel filling.
The flesh, which has been finely diced, will lend both taste and protein to the ravioli. In addition, other ingredients, such as ricotta, will lend richness to the ravioli, which will assist in counteracting the leanness of the squirrel meat.
Squirrel Stew Recipes
As the meat of a squirrel tends to be tasty but rather tough, stewing is an excellent method for preparing it. When combined in a stew made from squirrel, the little slices become a whole meal.
In a stew made with squirrel, the meat might often be on the dry side but is not as much of an issue because the rich broth helps keep everything moist and soft.
Braised squirrel Recipe
This dish for squirrels was developed at The Jugged Hare gastropub in London, which is known for celebrating the game in all of its guises. Because it is low in fat but high in flavor, squirrel meat is best when braised in a sauce made with rich red wine, as shown here. It would make a wonderful Sunday meal if served with horseradish mash and sprout tops that had been sautéed.
Buttermilk Fried Squirrel Recipe
The fried squirrel is a delicious option whether you eat it for breakfast, lunch, or dinner. Any establishment serving fried chicken is an excellent candidate for offering chicken of the trees.
You can serve fried squirrel on its own with some barbecue sauce or make it into a genuine treat by serving it with biscuits and gravy. The dish is brought together by a straightforward milk gravy produced with seasoned flour that has been left over. Place everything on top of your preferred buttermilk biscuits, and you are good to go.
Pressure Cooker Squirrel Recipe
When preparing game meat, a pressure cooker is the instrument of choice, and the cooking squirrel is no exception. It’s not difficult to make a pressure cooker squirrel at home, either with an old-fashioned stovetop pressure cooker or an electric countertop pressure cooker (instant pot).
The key to successfully preparing meat from a squirrel is to ensure it retains its natural moisture and flavor. Because a pressure cooker creates a hermetically sealed atmosphere, using one helps prevent the meat from becoming dry. When you include the pressure generated throughout the cooking process, you have the makings of a recipe for a delicate pressure cooker squirrel. Most squirrel recipes start with braised squirrel meat, which can be pressure-cooked.
Squirrel and Red Wine Chili
When winter arrives, it’s time for chili; if possible, I like to use game meats in my winter chili. Naturally, venison chili is the most popular variety, but you may use any type of game you like, such as grouse, rabbit, raccoon, or even squirrel in this instance. I had a big dish of squirrel loins and ribs in the refrigerator. They are just as flavorful as the thighs and the forequarters, but they have a lower flesh-to-bone ratio. Because of this, they are excellent for cooking things like chili or stock because there is less meat on the bones.
The other essential component of this particular chili is a wine I fermented myself using grapes that my good friend Marty donated to me the previous year. The wine was tasty, and I thought it might make a wonderful pairing with the squirrel’s rich, flavorful dark meat served. Because my father recently presented me with a massive can of red beans that he had purchased at a dented can business close to his vacation home, I did not have to pre-soak or cook any dried beans.
How Should Squirrels Be Cooked for the Best Way?
First, the squirrel should be marinated in buttermilk or brine that is barely salted. After that, coat the meat in flour in a thorough and layered manner. After it has been cooked in oil until it reaches the desired level of crispiness, the squirrel should be finished in a hot oven. When preparing the tastiest squirrel you’ve ever had, each step is just as important as the next.
How do you Season a Squirrel to have a Pleasant Flavor?
Spread a thin layer of olive oil over the squirrel’s meat, season it with your preferred rub, and then arrange the meat in a single layer in a baking dish. Put those bad guys in the oven for half an hour. Mix up the barbecue sauce, the garlic, and the sesame oil, and then brush this mixture onto the meat.
Which Parts of a Squirrel can be Consumed?
The front legs, shoulders, hind legs, and backstraps are the sections with a lot of meat on them, and we want those. The rib cage and the less meaty portions of the back and belly are excellent for making stock or soup.
Is Eating Squirrel Healthier for you than Eating Chicken?
This little creature packs more protein into a serving size than beef or chicken, making it a formidable competitor in the battle for “highest protein food.” Even though this meat is a wonderful source of vitamin B12 and a decent supply of iron, niacin, and vitamin B6, the one drawback to eating it is that it is also a source of a high amount of cholesterol.
Squirrel is an excellent way to introduce people to preparing and eating wild wildlife. Squirrel meat is soft, lean, and has a flavor that is not overpowering at all. The results are delicious enough to convince even ardent skeptics.
Squirrel is a great wild-game replacement, even if chicken is the usual meat. Slow Cooker Squirrel and Veggies is a delectable recipe that can be prepared at any point during the day, and then you can put it out of your mind until it’s time to eat supper. This is a delectable recipe that can be prepared anytime during the day. Then you can put it out of your mind until it’s time to eat supper.
Most squirrel recipes begin with a braised squirrel, and once the meat from a squirrel has been cooked in a pressure cooker, it is ready to be used in other recipes. The key to successfully preparing squirrel meat is ensuring it retains its natural moisture and flavor.