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First time squirrel cook...shot in the body?
9/13/2011 5:02:38 PM
So I bagged three squirrels today on my first successful hunt. 
I was using my 10/22 and was unable to get any head shots. Will they still be good to eat? The shots were all in the chest.
I was using my 10/22 and was unable to get any head shots. Will they still be good to eat? The shots were all in the chest.
9/13/2011 7:02:04 PM
Just don't eat the blood shot meat and you will be fine. You can also soak them in a salt water solution to remove the blood before cooking. I usually quarter my squirrels for frying in bacon grease.
9/13/2011 11:29:12 PM
Most folks don't eat that part anyway, keep the quarters and throw the rest away.
9/14/2011 9:12:36 AM
Sounds good. I have them soaking now.
9/14/2011 11:05:10 AM
There isn't much if any meat on the chest anyway.
Brine the meat as suggested above and then boil the meat like pork ribs before you stir fry or BBQ and it will be more tender and less chewy.
I like squirrel. as long as it isn't splayed out on the plate looking like the rat that it is
Brine the meat as suggested above and then boil the meat like pork ribs before you stir fry or BBQ and it will be more tender and less chewy.
I like squirrel. as long as it isn't splayed out on the plate looking like the rat that it is
9/14/2011 4:17:34 PM
Originally Posted By Mach:
There isn't much if any meat on the chest anyway.
Brine the meat as suggested above and then boil the meat like pork ribs before you stir fry or BBQ and it will be more tender and less chewy.
I like squirrel. as long as it isn't splayed out on the plate looking like the rat that it is
There isn't much if any meat on the chest anyway.
Brine the meat as suggested above and then boil the meat like pork ribs before you stir fry or BBQ and it will be more tender and less chewy.
I like squirrel. as long as it isn't splayed out on the plate looking like the rat that it is
No spread eagle critters for you?
9/20/2011 9:15:22 PM
Congrats!
Body shot is fine, just don't let them ferment like that. If you have water, clean it as soon as possible.
Really you want to save the rib meat and flank steaks on a squirrel? The backbone on the otherhand is worth saving. I chickenfried some fresh squirrel tonight for dinner. I take the front shoulders off keeping the neck meat attached, I bone the muscle off the neckbone leaving it attached to the front legs. I cut the pelvis off the backbone and split in two. This also insures that you don't have a spot of intestine left in. I take a heavy knife and cut the ribs and flank meat off saving the meat on the backbone. (Actually I did save and eat the flank steaks tonight.
)
Tonight I soaked the meat in milk for 10 minutes and mixed some flour with Tony's seasoning. Did the shake and bake method and then fried in oil in a cast iron pan. Brown each side, add a quarter cup water, lid it and turn the heat down. Turn the meat over at 15m and relid and then another 15m. After that it's as tender as it'll ever be. Turn up the heat to medium and crisp up the breading to your satisfaction. I had mashed and grean beans with mine tonght. Damn fine eats.
Body shot is fine, just don't let them ferment like that. If you have water, clean it as soon as possible.
Really you want to save the rib meat and flank steaks on a squirrel? The backbone on the otherhand is worth saving. I chickenfried some fresh squirrel tonight for dinner. I take the front shoulders off keeping the neck meat attached, I bone the muscle off the neckbone leaving it attached to the front legs. I cut the pelvis off the backbone and split in two. This also insures that you don't have a spot of intestine left in. I take a heavy knife and cut the ribs and flank meat off saving the meat on the backbone. (Actually I did save and eat the flank steaks tonight.
)
Tonight I soaked the meat in milk for 10 minutes and mixed some flour with Tony's seasoning. Did the shake and bake method and then fried in oil in a cast iron pan. Brown each side, add a quarter cup water, lid it and turn the heat down. Turn the meat over at 15m and relid and then another 15m. After that it's as tender as it'll ever be. Turn up the heat to medium and crisp up the breading to your satisfaction. I had mashed and grean beans with mine tonght. Damn fine eats.
9/21/2011 8:56:01 AM
Originally Posted By SteelonSteel:
Congrats!
Did the shake and bake method and then fried in oil in a cast iron pan. Brown each side, add a quarter cup water, lid it and turn the heat down.
Congrats!
Did the shake and bake method and then fried in oil in a cast iron pan. Brown each side, add a quarter cup water, lid it and turn the heat down.
I hope you're not adding water to hot oil....that's a recipe for disaster...
OP - I chest shoot them sometimes if they won't give me a clear headshot, i don't do anything different really. Quarter them and do as has already been laid out in this thread.
Good eatin!
9/21/2011 6:16:45 PM
Originally Posted By eclark53520:
I hope you're not adding water to hot oil....that's a recipe for disaster...
OP - I chest shoot them sometimes if they won't give me a clear headshot, i don't do anything different really. Quarter them and do as has already been laid out in this thread.
Good eatin!
Originally Posted By SteelonSteel:
Congrats!
Did the shake and bake method and then fried in oil in a cast iron pan. Brown each side, add a quarter cup water, lid it and turn the heat down.
Congrats!
Did the shake and bake method and then fried in oil in a cast iron pan. Brown each side, add a quarter cup water, lid it and turn the heat down.
I hope you're not adding water to hot oil....that's a recipe for disaster...
OP - I chest shoot them sometimes if they won't give me a clear headshot, i don't do anything different really. Quarter them and do as has already been laid out in this thread.
Good eatin!
Slight clarification.
It's on medium heat and slow frying not deep frying fast like a vat of oil at 375F. I turn it down to med low with the water and the lid. Hasn't boiled up yet. With chicken you don't need the water as it has plenty of it's own juice for the steam job. The squirrel doesn't have near as much to make steam. Yes, tossing water in simmering or boiling oil can F you and your kitchen up.
