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2
Posted on 11/5/12 at 7:47 am to LSUballs
There aare so many parts of beasts that on first glance makes some go eww. Prepared right they will make you crap your pants.
Posted on 11/5/12 at 7:50 am to LSUballs
squirrel heads and rice were a camp favorite growing up
Posted on 11/5/12 at 7:51 am to hooper27
Dad cracked the heads in his mouth. When I took over the cleaning duties by 11 or 12, I cut every damn head off.
Posted on 11/5/12 at 8:10 am to LSUballs
I've had squirrel gumbo and fried squirrel.
Be sure to remove the pheromone gland in the leg. If you don't you will never eat squirrel again.
My mom would lightly batter and fry quirrel legs and the backbone area, like balls said. Or you can use it in a gumbo.
Be sure to remove the pheromone gland in the leg. If you don't you will never eat squirrel again.
My mom would lightly batter and fry quirrel legs and the backbone area, like balls said. Or you can use it in a gumbo.
Posted on 11/5/12 at 11:26 am to BugAC
My grandad hunted fox squirrels and would skin them head on and cut through the skull and take the top portion off exposing the brains. Don't know how he cooked them but they were gross to look at in the fridge.
Posted on 11/5/12 at 6:08 pm to Nawlens Gator
Talked to a guy at work today and he said to boil them. Then a light fry and make a gravy in the same pan. Cook in the Pan a few minutes then meat, onion, garlic, bellpepper, seasonings? And gravy go into crockpot. Guaranteed to be good and tender. I think I'm gonna try it because if they're not tender after boiling and cooking in crock pot then they just ain't no good. Think I can pull it off though. Wish me luck!
Posted on 11/5/12 at 7:29 pm to madamsquirrel
quote:
I don't eat rodent
I see you guys 'ain't' from Ville Platte. CAST IRON POT ! Put squirrel pieces, including head for a real smothered squirrel dish, in pot with about 1/4-1/2 cup of vegetable/olive oil and cover over medium fire for about 20-25 minutes. The meat releases so much water it keeps itself from burning. DON'T STIR, just shake pot if needed and add just a tad of water around the edge of the pot. After you see a good browning add 2 large diced onions to the pot and continue cooking the same way for another 20 minutes or so, again check every now and then and add just a tad of water to the edges of the pot to 'lift' onions, DON'T STIR ! When the onions are browned and the squirrel is also browned all the way add water to almost cover the squirrel and reduce heat to medium low and cook for another 30 minutes. Check thickness and add a bit of corn starch/H2O mixture to the gravy to thicken before serving. Watch out for pellets, Oh, and don't eat the squirrel brain, they're no longer safe because of; Creutzfeldt-Jakob disease.
Serve over rice and it's the best damn gravy and game you will find !!!!!!!!!!!!!
Posted on 11/5/12 at 7:58 pm to 91TIGER
No sausage ?
Posted on 11/5/12 at 9:43 pm to OTIS2
Smoked sausage on the side, never in the pot !
Posted on 11/5/12 at 9:49 pm to 91TIGER
I hear you, but I've cooked the dish many a time with some VP peeps, and good sausage was always browned first to create the oil and flavor for the squirrel and onions, to be added back in for the braise. Different stokes I guess. 
Posted on 11/5/12 at 9:55 pm to OTIS2
grand daddy could split that skull with a butter knife with the quick..
plus, i learned to cut the arse off of the chicken, too..
quote:i learned to do that as well, plus it took longer to clean em...
I cut every damn head off.
plus, i learned to cut the arse off of the chicken, too..
Posted on 11/6/12 at 9:31 am to 91TIGER
quote:
and don't eat the squirrel brain, they're no longer safe because of; Creutzfeldt-Jakob disease.
This.
Posted on 11/6/12 at 9:38 am to OldSouth
This whole thread makes me squeamish.
Posted on 11/6/12 at 10:05 am to Tigertown in ATL
Posted on 11/6/12 at 10:14 am to OTIS2
quote:
OTIS2
I know. I'm a damn city boy.
Posted on 11/6/12 at 10:27 am to Tigertown in ATL
Yep, but we all have our issues...
Posted on 11/6/12 at 10:29 am to Tigertown in ATL
quote:TREE RAT
This whole thread makes me squeamish.
Posted on 11/6/12 at 10:29 am to OTIS2
The sound of the knife crushing the skull and the brains flying all over the table still haunt me.
Posted on 11/6/12 at 10:32 am to hooper27
quote:I would have been slapped back from the table for wasting..
brains flying all over the table still haunt me.
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