Holiday Weekend Squirrel

[Spartan]

Went to the freezer for some holiday weekend grub. Dry aged for 8 days in the fridge prior to freezing. Pot simmered for 2 hours to get them nice and tender. Brushed with olive oil, garlic, salt, black pepper, and herbs de provence then tossed on a hot grill for just a couple minutes each side. Smack yo momma that's good!!

 

[Dr. Kralenstein]

Can't wait for my tomatoes to come in. I love rabbit and squirrel with a nice home grown beefsteak tomato and spinach salad!

 

[Spartan]

Can't wait for my tomatoes to come in. I love rabbit and squirrel with a nice home grown beefsteak tomato and spinach salad!

Sounds like a very productive garden

 

[Doc C.]

Boy! That sure looks and sounds like my kind of meal.
I love squirrel. Unfortunately, my wife doesn't. So I occasionally just cook up some for myself.
All of my kills go to a family friend who can't get enough of them.
When the boys are home on leave, I will make a big batch of squirrel and dumplings.

Enjoy your weekend feast.

Doc

 

[westcoast Dawg]

that is mouth watering. Can't wait for squirrel season to get here in california

 

[Pelletini]

In this age of SOMEBODY pushing people to eat bugs, I say, "SQUIRREL! It's the new venison." BTW.....Niiiiiiice cookery there, OP!

 

[JimD]

My favorite way to cook them is in my electric pressure cooker. Steamed for an hour the meat falls off the bone. Then it gets a little bbq sauce. Very yummy but I have to look out for little bones. The front legs and back bones are hard to keep separated. I get fewer bones if I separate the meat as I each the squirrel piece and then dip it in sauce. But that is messy so sometimes I separate the meat first and then put sauce on it but then I tend to get a few bones in the meat. Either way the meat is tasty. Shooting them is very fun, cleaning them is OK and eating them is yummy.