MZS

Squirrel, grey, black, or fox, is excellent. Lots of recipes out there. If you find the squirrel is a little tough, let it cook a bit more on low heat while covered to keep from drying out - all of a sudden it will go from tough to very tender.

If you hunt in very warm conditions, you should gut and skin them right away and put on ice in a cooler. Otherwise, in cool or cold weather, the squirrel may be dressed after the hunt. There is a video that I have seen that shows how to skin and dress in one easy motion.

Red squirrels, the very small kind that live in northern pine forests, are bad to eat, however. At least the ones by us are.

Ridge Runner

want them tender, pressure cook them 30 minutes, in 40 minutes the meat falls off the bone, after pressure cooking roll in flour, season to taste and brown in a skillet.
RR

MZS

Sounds good Ridge Runner! With the deer depleted to near zero around here with excessive tags and then a winter to beat all winters, I may be doing some squirrel hunting next fall.

westMDbowhunter

awesome idea! pressure cooking.
i have always boiled mine until the meat came off the bone and then lightly fried but boiling takes me close to two hours sometimes on large greys. i can see how the pressure cooker would speed things up good tip

i also like to eat the pineys, we have more of them here.

alleyyooper

You tube video on how to quickly clean a squirrel. Is If I remember right mister yak cleans a squirrel.

Al

CUTSLASH

Heck ya I eat them! They're good smoked

buck308

Sounds yummy cutlash need to try it like that sometime

jrfrmn

Isn't it kind of hard to stuff them in the pipe?

alleyyooper

You use black pipe of the right sizing and use reducers.

Al

Erno86

I like to lightly pan brown fry my quartered-up squirrels in olive oil, then throw them in a pressure cooker for 40 minutes, with some red wine, chicken/beef stock; along with some onions.