I have a real stupid question about squirrels. I know how to gut them and skin them, and I can completely process large game down to the last detail but on squirrel, how do you cut them up, I know the six parts or whatever but do you seperate the backstraps or leave them on the bone or what (I would think leave them on the bone) and do you bone out the legs or just leave the bone in them and cook them out? Any response much appreciated, thank you...

Very good question. I would like to know, too. Although by the time our season starts again, I will probly have forgotten how to do it.

Usually we will take the front quarters and hind quarters off at the shoulder joints. Then with game shears or knife I take the ribs off. If you like you can take the backbone and cut it in mid way down the spine or so. The best recipe I have found is to take the portions place them in a crock pot, put about 4-6 squirrels quartered. Put in 2 cans or enough to cover of Pregresso French Onion soup. Place on low and let cook enough to fall off the bone. Usuall about 6 hrs depends on the pot.

Lol to answer that one I would have to give my mom or grandmother a call. I cant say I have ever been envolved in the process after the cleaning part.

Baldrog, LOL, some of us dont live with our moms and have to do things ourself...

Thanks for the info sqrle1 I will have to try that tonight.

That sounds gooooooooooood.

I like to cut it up in peaces and brown it in a frying pan then
Put it in Lousiean cajin style rice and simmer it like
the directions say for beef or chicken.
It will be tastey and tender like fried chicken.
But yours sounds good to.
I will have to try it.
Thanks

heres a couple recipies-

leave the meat on the bones, (legs and "backstrap") the flap between the ribas and hind legs is good too. forget the ribs.

place in a skillet with some olive oil. begin browning on low heat. now add your wine, i use burgundy, but you can experiment to taste. salt, pepper, garlic, mushrooms onions, whatever you want just season to taste.

THE KEY is to let the wine simmer off, checking frequently, and when your almost dry in there add more wine. this whole process takes several hours. drin k some of the wine to kill the time, if you like

when the treerat is so tender the meat falls from the bone, it's done. (the "vinegar" in the wine breaks down the meat into the sweetest, tenderest stuff youve had. i've had folks at the bar who wouldnt eat venison dig into squirrel when done this way. one guy who never shot a squirrell bought a .22 the next week to get some! the only bad part is he wont clean em, so i gotta do the dirty work! i take a %age, though...


you can also do them in a baking dish in the oven, same way, but add carrots and potatoes. 300 degrees with foil on top for an hour, then take off the foil to brown em up and cook till tender.

good luck!

-moose

Cut all legs off from behind the joint. Keep your knife blade angled toward the spine. Then where the joint is contcting the hips cut the back in half.

all I've ever done is cut off all four legs, after skinning 'em. This makes for no gutting or mess to deal with. I just don't get very picky cuz I usually shoot 4-5 every time I go out (2-3 times a weekend). Plus trying to get every last thing of meat off is more time I should be out in the woods. But the legs are great cooked as buffalo wings.

-Hoyt

you're wasting the best part, though, the back meat