Not very popular as a main course, there are many people who can enjoy the taste of the squirrel meat with the condition that the meat is prepared and cooked properly. The age of the squirrel, the size of it along with how you prepare it will influence the taste of the meat. With this article we will try to present an easy method regarding how to prepare a squirrel for a delicious dinner.
The key to a tasty meal is to have a freshly killed squirrel so that the meat does not lose its properties. The very first thing to do is to rinse the squirrel in water, ensuring that it is entirely saturated. You must leave the squirrel in the water long enough in order to soak to the skin, this is very important as it will allow you later on to skin the squirrel easier because it will keep the hair together, facilitating a easy skinning process.
After doing so, you must take out the entrails by using a very sharp knife. What you need to do is to cut on the animal’s belly from just under the ribs, through the abdomen and towards the hindquarters. First, remove the bladder – be careful not to spill any urine on the meat as it will ruin it for good. Open the pelvis in order to remove the remaining organs.
You now need to skin the squirrel by slicing under the skin from the hind end and over the belly to the squirrel’s flanks. Next, take the tail and pull it towards the forelegs, removing the hide. After completing this process, you will now need to cut off the head and the feet. Remove any remaining skin from the legs and as fast as you can, remove the innards.
The squirrel meat is usually boiled or fried. If you want to boil it, put the squirrel in a pot of water or stock & cook for approximately 2 hours or until the meat is tender. If you want to fry it, cut the squirrel into pieces and dredge in flour and your favorite seasonings. Fry the meat in oil until it gets a brown color pattern and simmer it for about 30 minutes or so.
You need to remember that the meat of the young squirrels is usually tenderer and the taste of the meat is affected by the area from which the squirrel came from. The squirrel meat is usually cooked more than other traditional meats because it takes longer for a wild meat to become tender. Never use a squirrel that was shot through the abdomen because they are harder to clean and the meat becomes tainted from the entrails.
In order to avoid spoilage, prepare and cook the squirrel meat as fast as possible. For unused meat, clean it and freeze it in order to maintain its flavor. If properly prepared, the squirrel meat is very delicious.
As a conclusion, the process of preparing a squirrel for cooking is not that hard and the taste of the meat is something unique, something that cannot be compared to other meats. Have fun cooking and eating!
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