Dyllan,

I've been killing squirrels for longer than I can remember, I 58 now. I've fried, boiled and fried, made stews out of them, wraped them in aluminum foil, you name it I've tried it. However, just this squirrel season, I was told of something so simple in their preparation to tenderness that it's embarrassing to think I never thought of it.

An old friend told me to get unflavored meat tenderizer, coat each squirrel heavy with it, put in a closed container and place in frigfor about 24 hours. Beforecooking, wash each one off.It was my turn to cook at our hunting club and I had 18 squirrels to cook, I tried it and it worked on most. I must admit, some of them couldn't be tenderized if left in the frig for a year, but most will. As some have told you, preboiling helps, but I believe you lose a lot of the flavor doing this.

dog1