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This is a discussion on Squirrel Season within the Hunting forums, part of the Firearm Forum category; Haven't been back here for a while. For those still interested, here's what I do to prepare them for frying. I do parboil them, but ...


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Old February 6th, 2016, 04:48 AM   #46
 
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Haven't been back here for a while. For those still interested, here's what I do to prepare them for frying.

I do parboil them, but just until I can stick a fork in them. I have been adding garlic powder, onion powder, and a chicken bouillion cube to the water.

When they are done, I drain them, and pat them dry.

Next, I put a scoop or two of flour in a quart baggie. I then add a tblsp each of garlic pepper, black pepper, and onion salt to the flower.

I throw the squirrel pieces in the bag and coat. I then dredge each piece in a bowl of whisked eggs, then coat again in the bag of flour, then drop them in a cast iron skillet of hot grease. I cook 3-4 minutes on a side, or until they are a nice golden brown. Any oil will work, but I really like saved bacon grease.

To make gravy, I add the remainder of the flower to the grease and whisk until the flower soaks up the grease. I then add milk and keep stirring until it hits the right consistency. Put the gravy over taters, bread, or cornbread[my favorite].

Lastly: ENJOY!!!

some additional pics....











The ketchup on the gravy is a hoosier redneck culinary thingy.......


Mad Dog



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Old February 29th, 2016, 06:26 AM   #47
 
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When cleaning remove the small gland that is in their armpits and hips for better flavor. Move the muscles around between your thumb and finger and it will pop up.

Last edited by toomany; February 29th, 2016 at 06:33 AM.
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Old October 21st, 2016, 03:39 PM   #48
 
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Head shoot's to boot well done and the sq pie looks tummy.
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Old October 22nd, 2016, 03:48 AM   #49
 
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I have the Ruger 77/22, 17 MK2, dialed in. I hunt the Alberts Squirrel in the Arizona Kaibab forest. Big, meaty fellas.
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Old October 29th, 2016, 03:07 PM   #50
 
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Just bagged my first one of the year today !!!!! I use a 20 gauge pump, Mossburg. Nothing special but its plenty of gun for small game. Still a lot of leaves on the trees so you have to catch them on the ground right now, otherwise I'd be using a .22.

Certainly would not use anything bigger than a 20 for squirrels.
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Old April 11th, 2017, 10:06 AM   #51
 
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Squirrel is excellent eating. In high school I would bring cold squirrel sandwich for lunch. Usually had a table all to myself!
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Old April 11th, 2017, 12:15 PM   #52
 
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Quote:
Originally Posted by barebow60 View Post
Squirrel is excellent eating. In high school I would bring cold squirrel sandwich for lunch. Usually had a table all to myself!
Now days the teachers union stooges would lock you up in the PETA jail.
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Old April 14th, 2017, 06:56 PM   #53
 
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Quote:
Originally Posted by Mad Dog View Post
Haven't been back here for a while. For those still interested, here's what I do to prepare them for frying.

I do parboil them, but just until I can stick a fork in them. I have been adding garlic powder, onion powder, and a chicken bouillion cube to the water.

When they are done, I drain them, and pat them dry.

Next, I put a scoop or two of flour in a quart baggie. I then add a tblsp each of garlic pepper, black pepper, and onion salt to the flower.

I throw the squirrel pieces in the bag and coat. I then dredge each piece in a bowl of whisked eggs, then coat again in the bag of flour, then drop them in a cast iron skillet of hot grease. I cook 3-4 minutes on a side, or until they are a nice golden brown. Any oil will work, but I really like saved bacon grease.

To make gravy, I add the remainder of the flower to the grease and whisk until the flower soaks up the grease. I then add milk and keep stirring until it hits the right consistency. Put the gravy over taters, bread, or cornbread[my favorite].

Lastly: ENJOY!!!

some additional pics....











The ketchup on the gravy is a hoosier redneck culinary thingy.......


Mad Dog
I am drooling just looking at your culinary delights!
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