Although it is not a popular main course, squirrel can taste great if it is prepared and cooked correctly. The squirrel's age, size and method of preparation will influence whether you enjoy the dish. Learn to skilfully skin, clean and cook squirrel.
Instructions
1. Rinse the freshly killed squirrel in water, ensuring it is entirely saturated. Leave the squirrel in the water long enough to soak to the skin; this will keep the hair together and make it easier to skin.
2. Take out the entrails using a sharp knife. Cut on the belly from just under the ribs, through the abdomen and toward the hindquarters. Remove the bladder first, being careful not to spill any urine on the meat. Open the pelvis and take out the remaining organs.
3. Skin the squirrel by slicing just under the skin from the hind end and over the belly to the squirrel's flanks. Take the tail and pull toward the forelegs, removing the hide.
4. Cut off the squirrel's feet and head. Pull the remaining skin from the legs. Remove the innards as soon as possible. Meat that marinates in the innards will taste gamy.
5. Cook the meat. Squirrels are commonly boiled or fried. To boil, put the squirrel in a pot of water or stock and cook for about 2 hours, until the meat is tender.
6. To fry, cut the squirrel into pieces and dredge in flour and seasonings. Fry in oil until browned and simmer for 30 minutes.
Tags: squirrel water, just under, skin from
