Originally Posted by
7.62NATO
That's what my cooked squirrel looked like. Tasty, but I wish I had let it age for a week in the fridge. I did not care for the texture (a bit too chewy), and the squirrels seemed quite young. Glad to know I wasn't wasting anything by tossing the bodies.
I am no expert, but the way I cooked my squirrel they were tender. I boiled it for 15 minutes then rolled it in a flour/spice mixture and pan fried it in olive oil. My grandmother use to do that with chicken and it was tender as can be. My squirrel was too. You might need to increase the boil time for more than 1 squirrel.