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<blockquote data-quote="Glocktogo" data-source="post: 956557" data-attributes="member: 1132"><p>Taste like chicken! <img src="/images/smilies/smile.png" class="smilie" loading="lazy" alt=":)" title="Smile :)" data-shortname=":)" /></p><p></p><p>Actually they taste pretty good. The meat is pretty close to rabbit, only a little darker. The younger ones are tender and you can fry them up like chicken. I like to soak them in a saltwater solution overnight to draw out any blood and help tenderize them. Then salt, pepper and roll in flour. Make a slice or two in the larger pieces so they will fry up evenly like the smaller ones before rolling them in flour. Once you're done cooking them, you can use the stuff left over in the pan to make squirrel gravy, which is delicious.</p><p></p><p>Older squirrels can be tough and you may have to use alternative cooking methods such as these: <a href="http://www.state.tn.us/twra/breakfree/recipebook.pdf" target="_blank">http://www.state.tn.us/twra/breakfree/recipebook.pdf</a> or <a href="http://www.mountain-breeze.com/kitchen/game/squirrels2.html" target="_blank">http://www.mountain-breeze.com/kitchen/game/squirrels2.html</a></p><p></p><p>To clean them, cut a small slit in the center of the back crossways. Tuck a couple of fingers in each side and pull towards the ends. On the older ones you may have to cut all the way around, but on the younger ones it should tear around to the belly. Leave the skin on the paws and head to have something to hold onto till you gut them. If you happen to have any damage to the entrails, make sure you cut out any meat that may have residue on it, as that can ruin the flavor. </p><p></p><p>Hope this helps!</p></blockquote><p></p>
[QUOTE="Glocktogo, post: 956557, member: 1132"] Taste like chicken! :) Actually they taste pretty good. The meat is pretty close to rabbit, only a little darker. The younger ones are tender and you can fry them up like chicken. I like to soak them in a saltwater solution overnight to draw out any blood and help tenderize them. Then salt, pepper and roll in flour. Make a slice or two in the larger pieces so they will fry up evenly like the smaller ones before rolling them in flour. Once you're done cooking them, you can use the stuff left over in the pan to make squirrel gravy, which is delicious. Older squirrels can be tough and you may have to use alternative cooking methods such as these: [url]http://www.state.tn.us/twra/breakfree/recipebook.pdf[/url] or [url]http://www.mountain-breeze.com/kitchen/game/squirrels2.html[/url] To clean them, cut a small slit in the center of the back crossways. Tuck a couple of fingers in each side and pull towards the ends. On the older ones you may have to cut all the way around, but on the younger ones it should tear around to the belly. Leave the skin on the paws and head to have something to hold onto till you gut them. If you happen to have any damage to the entrails, make sure you cut out any meat that may have residue on it, as that can ruin the flavor. Hope this helps! [/QUOTE]
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