Squirrel Hunting: Some Tips for Tyros
(Page 3 of 3)
Continue until you've pulled the skin down over the
forelegs and neck. Then use your other hand to slip the
front legs out of the skin. With that done, grab the point
of the V, pull it toward the squirrel's anus, and skin out
the hind legs.
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Finally, remove the anus and intestines, cut off the head
and feet, and soak the meat in cool, salted water (a
tablespoon per quart) for several hours before cooking.
Don't go out on a limb when preparing your first
squirrel dinner. This authority on game cooking can help
you prepare a memorable meal the first time you try.
Woodlot Squirrel
Sylvia G. Bashline
3 squirrels, cut into pieces
1 egg
fine bread crumbs
2 tablespoons butter or margarine
2 tablespoons cooking oil
1/2 cup white wine
1/2 cup orange juice
pepper to taste
Dry squirrel pieces on paper towels. Beat egg thoroughly.
Dip squirrel in the beaten egg and then roll in bread
crumbs. (I use flavored bread crumbs. If you don't, add a
little garlic and onion salt and minced parsley and mix
well.) Brown squirrel on all sides in hot butter and oil in
large frying pan over medium-high heat. Add wine and orange
juice to the pan, cover, and turn the heat to simmer. Cook
until all the pieces are fork-tender—45 minutes to 1
hour for young squirrels. Turn pieces once during the
cooking. Serves 4.
EDITOR'S NOTE: Sylvia is the food editor of Field and
Stream magazine. This recipe was excerpted from Sylvia
Bashline's Savory Game Cookbook—copyright © 1983
by Sylvia Bashline—with the permission of Stackpole
Books. This book is available from Iron Blue Dun Associates
(autographed copies), Spruce Creek, PA 16683, for $15.50
postpaid, and from Stackpole Books, Cameron and Kelker
Sts., P.O. Box 1831, Harrisburg, PA 17105, for $13.95 plus
$2.50 postage and handling.
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