@Miami Airgunner I keep reading posts where you mention squirrel tacos.
How about blessing us with that recipe kind sir?
Sure!
Clean em, and soak in salt water for a day or two, then bag them up in a big Ziploc with butter and your favorite spices, last time I went with a bay leaf, a clove of garlic, a jalapeno and some salt, and that was a nice combo, but have done various combos, all have been fine.
Sous vide that until they're fall apart tender, remove meat from bones, then fry in a pan in just a little oil (though, the meat is probably oily enough, I tend to want to have some hot grease to toss them in... )
Once it's dried up a bit, firmer and browned a little, you have the most amazing taco meat.
Absolutely wait to salt until done, or it can go salty very easy.
Suggest topping tacos with guacamole, and some pickled onions/radish, with cilantro on top.
This recipe is not only delicious, but it's dead useful, because 2-3 squirrels are enough for a fairly good sized meal, assuming you also serve some mexican rice or some refried beans with it. So, perfect for those days when you only bag a few, and don't have enough for other dishes.
