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Discussion in 'Welcome Mat and Lounge' started by Dirigo, Mar 13, 2006.
how do you cook the little buggers?
For fox and gray squirrels, soak overnight in lightly salted water. Par-boil until tender, then flour and fry. Be sure to make gravy from the pan drippings. Larger foxes can be shredded and used as a base meat for gumbo or burgoo, really young ones are good soaked, then placed in a pan with stuffing and baked. Back home, opening day of squirrel season is almost as big a holiday as deer season.
Isn't it strange that norherns were just never raised on the likes of squirrels etc.
My old neighbor here in Florida is a Cracker who grew up eating squirrel. So much so now you can't get him too fired up about eating it.
Growing up I had to eat squirrels...so I could shoot the little buggers to sell the tails to Mepps. Mom hated wastefulness.......we ate a ton of fried squirrel!!!!
Never had it. Sounds like it might be good though.
Try this.........skin and cut-up into pieces(debone if you prefer)....parboil until half done.......while hot put in coverd dish with your favorite Italian dressing...as a marinade. The next day take out and stirfry with some green peppers and onions. Cook some long grain and wild rise. Place the meat and veggies over the rice.