How To Cook Squirrel
Introduction
Squirrel, a readily available wild game in many parts of the world, particularly the United States, has been a source of sustenance for generations. Understanding how to cook squirrel is a valuable skill, connecting individuals to traditional cooking methods and offering a sustainable protein source. Its popularity stems from its accessibility and unique, slightly nutty flavor. Proper preparation and cooking techniques are key to tenderizing the meat and enhancing its taste.
Ingredients
Main ingredients for cooking squirrel typically include: 2-4 squirrels (depending on size and number of servings), all-purpose flour, salt, black pepper, cooking oil (vegetable, canola, or peanut), 1 large onion (chopped), 2-3 cloves garlic (minced), and broth (chicken or vegetable). Optional ingredients for added flavor can be: bacon (diced), carrots (chopped), celery (chopped), thyme, rosemary, bay leaves, Worcestershire sauce, and hot sauce. Substitutions can include using gluten-free flour, different types of oil, or swapping out vegetables based on personal preference or availability.
Preparation Steps
Begin by thoroughly washing the squirrel carcasses under cold running water. Remove any remaining fur or debris. Cutting the squirrel into serving pieces is recommended. Typically, the legs, thighs, and back are separated. For older squirrels, pre-tenderizing through brining or marinating can be beneficial. A simple brine can consist of salt, sugar, and water. Marinating in buttermilk or a vinegar-based marinade also helps to tenderize the meat. Season the squirrel pieces generously with salt and pepper. Dredge each piece in all-purpose flour, ensuring it’s evenly coated. This helps to create a crispy exterior during cooking. Allow the floured squirrel to rest for a few minutes, which helps the flour adhere better.
Cooking Instructions
Several cooking methods work well for squirrel. Braising is a popular choice, especially for older squirrels, as it tenderizes the meat. To braise, heat cooking oil in a large pot or Dutch oven over medium-high heat. Brown the floured squirrel pieces on all sides. Remove the squirrel and set aside. In the same pot, saut chopped onions and minced garlic until softened. Add chopped carrots and celery for extra flavor. Return the squirrel to the pot. Pour in broth (chicken or vegetable) until the squirrel is partially submerged. Add herbs such as thyme, rosemary, and bay leaves. Bring to a simmer, then cover and cook in a preheated oven at 325F (160C) for approximately 1.5 to 2 hours, or until the meat is very tender.Alternatively, frying is a quicker method, suitable for younger squirrels. Heat cooking oil in a large skillet over medium heat. Fry the floured squirrel pieces until golden brown and cooked through, about 15-20 minutes. Ensure the internal temperature reaches 165F (74C).Another option is grilling. Marinate the squirrel pieces for at least 30 minutes. Preheat the grill to medium heat. Grill the squirrel, turning occasionally, until cooked through, about 20-25 minutes.Baking is also a viable method. Preheat oven to 350F (175C). Place seasoned squirrel in a baking dish with vegetables and broth. Cover and bake for 1.5 hours or until tender.
Serving Suggestions
Braised squirrel is excellent served over mashed potatoes, rice, or grits. The rich gravy from the braising liquid complements these sides perfectly. Fried squirrel is delicious with coleslaw, cornbread, and green beans. Grilled squirrel can be served with grilled vegetables or a fresh salad. Garnish with fresh herbs such as parsley or chives for added visual appeal and flavor. For a traditional Appalachian meal, serve squirrel with dumplings.
Tips and Common Mistakes
A common mistake is undercooking the squirrel. Always ensure the internal temperature reaches 165F (74C) to prevent foodborne illnesses. Overcooking can lead to dry, tough meat, especially with frying or grilling. Using a meat thermometer is highly recommended. Soaking the squirrel in saltwater overnight can help remove any gamey taste. Using a pressure cooker can significantly reduce cooking time for braised squirrel. Adding a splash of vinegar or lemon juice to the cooking liquid can help tenderize the meat. Avoid overcrowding the pan when frying to ensure even browning.
Explore More Cooking Guides
Learning how to cook squirrel offers a connection to culinary traditions and a sustainable way to utilize available resources. Its unique flavor and adaptability make it a versatile ingredient for various dishes. By mastering the techniques for tenderizing and flavoring squirrel, home cooks can create delicious and memorable meals. From braising to frying, the possibilities are endless. Embrace the challenge, experiment with different flavors, and enjoy the rewarding experience of cooking this often-overlooked wild game. Visit foodrecipestory.com for more cooking guides and culinary inspiration.
