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Post by wesb81219 on Feb 12, 2017 18:50:50 GMT -5
So I fried some bacon in a cast iron skillet and used the bacon grease to fry my squirrel legs. Then I made gravy out of the left overover in the skillet. I will place the squirrel legs over a bed of dirty rice drizzle on some gravy and add crumbled bacon on top. Here's hoping my chef skills did me well tonight!
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Post by wesb81219 on Feb 12, 2017 19:40:57 GMT -5
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Post by Pinoc on Feb 12, 2017 20:17:00 GMT -5
If it tastes as good as it looks you should be happy!
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Post by wesb81219 on Feb 12, 2017 20:34:39 GMT -5
It turned out ok but not as good as I hoped for. It probably would have been better on brown or wild rice. The dirty rice overwhelmed the rest of the meal. as for frying squirrel this was my first try and the meat was a little chewy so I had to cut the meat off the bones. It wasn't my best nor my worst but it will make a turd.
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Post by deadeer on Feb 12, 2017 22:16:46 GMT -5
For our fox squirrels, you need to steam, pressure cook, or crockpot them for a while to tenderize the meat, then fry to brown. Then you won't believe what you have! Grays can be pan fried like chicken.
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Post by wesb81219 on Feb 12, 2017 22:20:28 GMT -5
For our fox squirrels, you need to steam, pressure cook, or crockpot them for a while to tenderize the meat, then fry to brown. Then you won't believe what you have! Grays can be pan fried like chicken. Good bit of information there. Thank you. I still have the torso portions of the squirrels to cook which will either get smoked or done in the crock pot. |
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Post by featherduster on Feb 13, 2017 5:51:06 GMT -5
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Post by Pinoc on Feb 13, 2017 5:54:04 GMT -5
For our fox squirrels, you need to steam, pressure cook, or crockpot them for a while to tenderize the meat, then fry to brown. Then you won't believe what you have! Grays can be pan fried like chicken. Good bit of information there. Thank you. I still have the torso portions of the squirrels to cook which will either get smoked or done in the crock pot. Watch doing the torso section in the crockpot for too long. Each tiny vertebrae section will separate and it is hard to get them all out. Like mentioned, pressure cook for 20-30 minutes and then fry. Good and tender and the gravy is second to none! |
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Post by 1shotwade on Feb 13, 2017 5:54:04 GMT -5
I've probably eaten as many squirrels as anyone here.You will find tender fox squirrels and tough grays. The only thing that makes a difference is the age of the squirrel.GrANTED THERE MIGHT BE A DIFFERENCE IN HOW THE TWO SPECIES AGO BUT IT'S JUST WRONG TO THINK YOU HAVE TO STEAM EVERY FOX SQUIRREL YOU KILL.(oops!Caps!)
I wish I had a foolproof method of telling if a squirrel was young enough to fry or not but here's what I watch for.Maybe it will help some of you and just maybe some of you can help me!
I always check the testicles/teats.If he has full testicles or if she has been in milk they won't fry up tender.I also go by how easy it is to break the leg bones.And the other indication is how easy the ribs snap when you pry them out flat.Sometimes they will tell you their age by how easy or hard they are to peel out also.
That's all I got. Can somebody educate me?
Wade
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Post by Pinoc on Feb 13, 2017 5:56:24 GMT -5
All I know is fox squirrels are always harder to skin then greys. Not sure about how to age them though.
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Post by BOBinIN on Feb 13, 2017 10:54:26 GMT -5
Looks like I do it "bass-ackwards" but it works... I fry the pieces golden brown first, then place them in the crockpot with a half cup of chicken broth and check with a fork until the meat falls off the bone. Usually takes between 2 to 3 hours to get super tender in the crockpot. BOBinIN
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Post by deadeer on Feb 13, 2017 12:43:38 GMT -5
Looks like I do it "bass-ackwards" but it works... I fry the pieces golden brown first, then place them in the crockpot with a half cup of chicken broth and check with a fork until the meat falls off the bone. Usually takes between 2 to 3 hours to get super tender in the crockpot. BOBinIN That is how I was taught from my late father in law (RIP) and his family from the hills and hollers in eastern KY. The only thing is I don't like the coating slimy and mushy when done. The pre-soften and flash fry keeps them crispy like fried chicken. Its all good though! |
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Post by omegahunter on Feb 22, 2017 8:38:43 GMT -5
Even young ones will be tough if fried too fast or too done. Easy does it and get them out of the skillet as soon as they are cooked through. Trial and error will let you know how your stove cooks those little morsels, but front legs cook faster than the rest.
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Post by davers on Feb 22, 2017 12:02:14 GMT -5
I fry my Squirrels using this method:
1. I cut my Squirrels into portions and overnight soak in Milk or Butter Milk + one beaten egg.
2. Coat Squirrel pieces in "Kentucky Kernel" seasoned flour.
3. Heat some Vegetable oil until hot in a Dutch Oven and fry Squirrel turning once. (I use one of those non-stick Red Copper pots)
4. After Squirrel portions are browned remove the portions and set aside.
5. Pour out oil and place one 12 oz can of either Beef or Chicken Broth then add Squirrel portions.
6. Heat your oven to 350* and place Dutch Oven in and bake covered.
7. After about two hours check for tenderness by using a wooden toothpick if the toothpick suggests the Squirrel is tender then you're Squirrel is done. This depends on the age of the Squirrels and Species.
Fox Squirrels tend to be a bit tougher than Gray Squirrels, but I've cooked many-many Fox Squirrels that turned out just as tender as Grays. when I lived and Squirrel Hunted in Indiana, my Squirrel harvest consisted mainly Fox Squirrels around 95%. Down here in Central Kentucky Gray Squirrels are the dominate Species. Very few Fox Squirrels in my woods. The recipe above work well with both species.
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