I eat squirrels all the time.
Also rabbits but rabbits are in small supply around here the last few years but I see them coming back.
I have several squirrel recipes but the one I use most is just pan frying with a gravy.
First, let squirrel sit in refrigerator for 3-5 days....this helps with gameiness....is that a word?
Or soak in milk overnight....unless you like gameiness.
Cut squirrel into 6 pieces....discard ribs....2 front legs, 2 back legs, cut back strap into 2....bones and all.
Heat oil....preferably peanut oil.....to 375 or so. Cut up onion and add to oil as it heats. Remove onions when up to heat....this seasons the oil.
Season meat with favorite seasoning. I use Everglades Original.....for everything.
Toss pieces in plain flour, then into a mixture of 2 eggs and 1/2 cup of mayonnaise....seriously....its important. Then back into flour.
Then into oil until golden brown....about 6 minutes or so.
Dump all oil except about 3-4 tablespoons....leave the crusty bits.
Then add small amounts of flour and keep stirring, until you get a deep brown paste.
Then quickly add a couple tablespoons of water before it burns.....keep stirring....add a cup of water....more water if needed.
Keep it smooth.
Add a bit of the same seasoning you used on meat....you can use just salt and pepper the whole way.
Add the onions you removed. Add a couple tablespoons of milk or cream.
Season and reduce to taste.....keep a bit liquidy, it will continue to thicken.
Add squirrel back to gravy....yep.
Cover and let simmer for 15-20 minutes....add water if needed until desired tenderness.
Serve over homeade biscuits
If you need that recipe I can give you one but its really simple....flour, baking powder, water, butter and milk....mix and bake.
August in Kentucky was always a special time of year when I was growing up. The waning days of summer meant squirrel season was about to open, and that hunting season in general was upon us. Many a morning was spent patrolling the woods around our farm, and many a...