Who likes the taste of squirrel?
 

Heard squirrel actually tastes pretty good. some people love it, depending on if it's tree squirrel, ground, etc. how about you guys?

ill eat it bu its nuthin special, just OK

For me, it's kind of a good memory thing. I grew up on them in the Ozarks. Although I'd rather have a steak, squirrel and dumplings is a tradition in the fall. It's what you eat when you don't have cottontail or quail.

Tree squirrels are good eating, but can be real tough. Long low temp cooking needed

awesome, thanks for the responses to this thread gentlemen. and newton, i dont think anything could ever beat the taste of some nicely cooked quial.. Mmm.....

squirrel is much better than rabbit.. my favorite game eating!!

The only way I like it is Southern Fried...........Don't like them Stewed!

I agree with this statement as i found them good to eat but just to tough for me to bother with..

I have never been able to develop a fondness for them, which is too bad. They are probably my all time favorite game animal to hunt, which I no longer do whithout anything to do with them.

Squirrel is by far my favriot meat by far. ( I shoot ground squirrels)
Fried, grilled, oand cooked over a open fire is how I have had them and they are yummy!;)

Just be sure to shoot young squirrels...they get tougher with age (and size).

We have to have a mess or two of squirrel each year, usually for breakfast with eggs, fried potatoes and gravy...eating that much more than a couple of times a year will make your heart surgeon happy though...

Southern Fried Squirrel or Rabbit with Gravy 1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

update
 

Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.








Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.








Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.








Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.








Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce
In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.




Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.

Squirrel is one one of my very favorite game meats... I have about 40 of them in the freezer right now... I'm talking tree squirrels here, most grays with the odd black or fox squirrel thrown in..

Older squirrels have to be cooked properly to be tender, but I use a couple of favorite recipes that tenderize the toughest old squirrel...

I often wear a T-shirt that was given to me by a freind who knows that I love to hunt and eat squirrels...

It says... " Squirrel...The OTHER white meat..."....

i must say i'm growing an appetite for squirrel now. we've got a lot of ground squirrels around here!

I like squirrel. I cant wait to try out that recipe. Now which one is best?

I just will eat it all i have made made squirrel sausage, burger, pie , sandwich , roasted, smoked, fried and everything you could imagine i just love this stuff

I love squirrel...brings back AWESOM memories..I grew up in a very tough family situation ..tough step -dad.

Squirrel hunting brings back relaxing memories of crisp autumn mornings..I can still call them in by sucking on the palm of my hand resembling squirrel barking..Sitting there watching the branches come alive in hopes of harvesting a squirrel is one of my fondest memories..

My mom used to make squirrel and dumplings..
but I par boil them ..dip in flour mixture and fry them up..YUM YUM YUM { -:
This was done in Maryland where squirrels are much bigger than Floridas.

Squirrel is very good but cottontail rabbits..even better. We also raised pheasnts and quail..those are very good too.

I haven't eaten squirrel in years, but when I was young it was my favorite small game with the exception of quail. Much better than rabbit. Try not to shoot the ones with balls as big as yours. My Mom would fry them like chicken and then make white gravy. Squirrel and gravy is hard to beat.

I love hunting them, but they're not my favorite eatin' critter, I'd much rather have rabbit or quail. To me their value lies in teaching kids to hunt.

I love em fried with gravy or broiled in the oven in a pan of rice for the tougher ones or the ones with balls bigger than me, course considerin the weather that aint sayin much

I like em really well but unfortunately I deer hunt so much these days I dont get to hunt squirrels much anymore.

I like them in a jambalaya, that's the best way. Or smother them in a brown gravy and cook em' until the meat is falling off the bones. Either way, I'm Cajun...I can make a fart taste good!

I like them.

I'd eaten them years ago as a kid, but couldn't remember what they tasted like. I started squirrel hunting last fall to get out in the woods and maybe scout a bit for deer and picked up a few.

Here's what I did:
I quartered them and boiled them for an hour with salt, pepper, onion, and celery for sesasoning (the goal of this was to tenderize). Then I barbecued them on the grill for an appetizer. Excellent! Good enough that I'm looking forward to squirrel opener this coming Tuesday. Even traded for a better .22 and scope yesterday to get ready.

Ravens and crows on the side of the roads eating their hearts out.

i like them, we make them in a stew,but ill be trying out those recipes. happy hunting fella's

Like any food, it can be prepared poorly, but overall, I think it is great. Better than rabbit, IMO. Fried like chicken or stewed in BBQ sauce.

Part of me would like to try the brain gravy that I have read about, but I understand it is risky now, and should be avoided.

I'd rather have squirrel than steak

I love em fried,or in meal soup.I can eat about 5 myself.

I pressure cook them for a while and then they are as tender as can be.

I'll wait until I have 10 or so and pressure cook them. Then I take the cooked meat off the bone and freeze it. You can use it any way you like then.

They are one of my favorite eating animals....I just can't get my wife to eat them.

I like squirrel.

IMHO it's like any other animal ,depends what they have been eating.
Squirells that have been munching down on acorns , especially white oak are some of the finest table fair ,thier meat has a terricific sweet mild nutty taste. Never really had a bad squirell overall though and prefer them over rabbit.

good eating if cooked right...otherwise they are as good as gnawing on tire tread. Pan fried lightly and then in a pot with heavy cream to break down the meat. Ends up being a nice meat and gravy dish.

squirrel and gravy in a pressure cooker over some rice mmmm sounds like a good meal to me.