A Squirrel Convert

[BrainsB4Beauty]

So, I've been shooting these little guys for a while now.  In truth, I've been frying them with the idea that I will just need to not so good it up, get used to that nasty taste, in case I am ever in survival mode. 

However, I have seen the light.

Last night I ate some squirrels I shot, but who had been cooked by a retiree friend of mine.  He's been cooking squirrel this way for years.  Back in his younger days, it was sometimes the only meat he could put on his table to feed 3 growing boys.  And you know the old saying, "Necessity is the mother of invention."  Well, this guy got it down pat, and I was totally blown away by how good it tasted.  Mind you, I was fully prepared to get that funky game taste I get from the squirrel every time I've ever eaten them, but it just never came. 

So here's how he did it:

1. 24 hrs before you start to cook them, start soaking them in brine water.  This means for a 1 gallon bowl with 4 squirrels in it (so probably about 1/2-3/4 of a gallon of water) use 2 tablespoons of standard table salt.
2. Get two cans of Cream of Mushroom soup
3. Some Lowry's seasoning salt
4. Put the squirrels into the slow cooker (Crock pot, or a very, VERY, low stove element.  IE-if you have a 'warming' setting then that's probably the one.  You only need about 200 degrees to cook it)
5. Add Lowry's seasoning salt.  Maybe 1-2 teaspoons worth (or whatever you prefer)
6. Add two cans of Cream of Mushroom soup
7. 1/2 can of water
8. 9am start cooking
9. 6pm start eating

The squirrel was falling off the bone at this point.  It was MUCH better than any chicken I've had done this way because it still had some consistency, whereas most chicken by this point is mush.

To make this a full dish, cook some rice along side and use a ladle to put some of the soup over the rice too.  Man, it was AWESOME!

I am already thinking of my additions to this recipe...Texas Pete, maybe some Jalapeno's, adding potatoes into the cooker 3-4 hrs before dinner time, etc...

Anyway, for all you squirrel (aka Tree Chickens) shooters out there who are facing the same dilemma I had, I'd recommend giving this a try.  I think you will be pleased.

[Leadpusher]

I Like to add some onion and Garlic to my water while soaking the squirrel or any wild game. If the water looks bloddy I drain the water and add more fresh water after the first couple of hours.
you may also like. when the squirrel is ready, cover with flour and throw in the oven on 250 for about 2 hours, take out and finsh in a skillet with very little grease to brown the outside. with whats left in the skillet, add some flour, turn up the heat and brown, add some milk after the flour has turned brown, turn down the heat, stir vigrously and you've made some tasty gravy to go with your squirrel. add a couple of eggs and fried potatoes on the side for a tasty breakfast.

Stan

[BrainsB4Beauty]

I Like to add some onion and Garlic to my water while soaking the squirrel or any wild game. If the water looks bloddy I drain the water and add more fresh water after the first couple of hours.
you may also like. when the squirrel is ready, cover with flour and throw in the oven on 250 for about 2 hours, take out and finsh in a skillet with very little grease to brown the outside. with whats left in the skillet, add some flour, turn up the heat and brown, add some milk after the flour has turned brown, turn down the heat, stir vigrously and you've made some tasty gravy to go with your squirrel. add a couple of eggs and fried potatoes on the side for a tasty breakfast.

Stan

MMMmmmmm..... <Homer drooling sound>

[Monkeydad1969]

Me too.

Joe

[bowhunt]

Sounds really good. Check out my recepie a few posts down.