Originally Posted by
pluckit
I soak them in a water and salt solution over night to draw out the blood. But I always parboil squirrels and rabbits for no less than 1 hour to tenderize them before frying or stewing, or whatever way I intend to cook them.
1 hour? Wow, that seems like a long time but I may have to try it. Last year I went after squirrels several times and got a few each time. It had been years since I hunted them and I forgot how much fun they are to hunt. I cooked one for myself when my wife was out of town it was excellent. I par boiled it for maybe 10 minutes and then pan fried it to finish it off.
Not long ago I got more out of the freezer and cooked them the same way. They were tough as shoe leather. I guess I got lucky the first time but I really need to figure out how to cook them right because I am going back after them as soon as deer season ends.