Beyond the Bushy Tail: Why Cook Squirrel?
Squirrel meat. For some, it evokes images of rustic cabins and foraging in the woods. For others, it’s a culinary curiosity. And for a growing number, it’s a delicious and sustainable source of protein that’s far too often overlooked. This guide aims to demystify the process, offering a comprehensive look at the best way to cook a squirrel, from sourcing to the final, delectable bite.
The appeal of squirrel meat extends beyond novelty. There are several compelling reasons why you might want to explore this often-underappreciated culinary resource.
Firstly, it’s an excellent source of lean protein. Squirrels, when properly sourced, offer a healthy and relatively low-fat meat option, making them a great choice for those seeking a change from traditional sources like chicken or beef.
Secondly, it can be a sustainable food choice. In some regions, squirrels are abundant, and their populations can thrive with responsible hunting practices. Harvesting squirrels can even help manage their numbers and reduce potential damage to gardens and forests.
Thirdly, it’s a chance to connect with nature and experience a different facet of the culinary world. Cooking squirrel can be a rewarding experience for those who enjoy the outdoors, hunting, and preparing wild game.
Finally, and perhaps most importantly, squirrel can be incredibly delicious. The meat has a unique, slightly gamey flavor that can be incredibly satisfying when prepared correctly.
Sourcing Your Squirrel: Preparation is Key
Before you can even think about cooking, you need to obtain your squirrel. This section covers the essential steps, from ethical sourcing to proper handling.
If you plan to hunt, familiarize yourself with local hunting regulations. These laws are in place to protect wildlife populations and ensure sustainable practices. Obtain any necessary licenses and permits, and understand the specific rules regarding squirrel hunting in your area. Always practice safe hunting habits.
When sourcing your squirrel, choose animals that appear healthy and free of disease. The freshest squirrels will yield the best-tasting meat. If you’re not a hunter, explore options like contacting local hunters, or purchasing from reputable sources that harvest and process the meat responsibly.
Cleaning and Butchering: Preparing for the Kitchen
Now, let’s get down to the practicalities of preparing your squirrel for cooking. Proper cleaning and butchering are crucial steps that affect both the taste and texture of the finished dish.
The first step is skinning the squirrel. Use a sharp knife and start by making an incision along the belly of the squirrel, from the chest to the tail. You can then loosen the skin around the legs and the head. Next, peel the skin away from the body, much like removing a tight jacket.
After skinning, remove the entrails. This is best done after the skin is off to prevent contaminating the meat. Be careful not to puncture the intestines.
Thoroughly rinse the squirrel, both inside and out, under cold running water. This removes any remaining blood or debris.
Butchering is the process of breaking the squirrel down into manageable pieces. This makes it easier to cook and serve.
First, detach the legs. Cut through the joints connecting the legs to the body. Next, separate the front legs using the same method. You’ll typically end up with two hind legs, two front legs, and the saddle (the back portion with the ribs attached).
The saddle can be left as is, or you can separate the backstraps (the tenderloin-like cuts along the spine). The ribs can be used in stews or braises.
Marinating for Flavor and Tenderness
Marinating squirrel meat is often a good idea. Marinades can tenderize the meat and infuse it with flavor.
Buttermilk marinades are a popular choice. Buttermilk’s acidity helps break down the tough fibers, making the meat more tender. Combine buttermilk with herbs like thyme, rosemary, and bay leaves, along with some salt and pepper.
Other marinade options include combinations of olive oil, vinegar or lemon juice, garlic, onion, and various spices. Experiment to find your favorite.
Marinate the squirrel pieces for at least a few hours, or ideally overnight, in the refrigerator.
Cooking Methods: Unleashing the Flavor
Now, the fun part: cooking! Squirrel meat can be prepared in many ways, each offering a unique culinary experience.
Roasting: Simple Elegance
Roasting is a classic method for preparing squirrel. It’s a straightforward way to showcase the meat’s natural flavor.
Preheat your oven to a moderate temperature. Season the squirrel pieces liberally with salt, pepper, and your favorite herbs. Place the squirrel in a roasting pan. Consider adding vegetables like carrots, onions, and celery to the pan. These will absorb the flavorful drippings and make a delicious side.
Roast the squirrel until it’s cooked through and tender, but not dried out. Cooking times will vary depending on the size of the squirrel and the oven temperature, but a general guideline is around 45 minutes to an hour and a half at a moderate oven temperature. Use a meat thermometer to ensure it reaches a safe internal temperature. Basting the meat with its own juices or a little broth during roasting can keep it moist.
Frying: Crispy Delight
Frying squirrel results in a crispy exterior and juicy interior, creating a delightful contrast.
Prepare your squirrel pieces by breading or battering them. A simple breading can be made with seasoned flour. For a richer coating, combine flour with breadcrumbs, eggs, and seasonings.
Heat oil in a deep fryer or a large, heavy-bottomed pan to a temperature suitable for frying. Deep frying produces a crispy exterior.
Fry the squirrel pieces in batches, ensuring not to overcrowd the pan. Cook until the exterior is golden brown and the meat is cooked through. Drain the fried squirrel on paper towels to remove excess oil.
Stewing and Slow Cooking: Tender, Flavorful Dishes
Stewing and slow cooking are excellent methods for squirrel meat, particularly if the squirrels are older, tougher, or if you want to create rich, flavorful dishes.
These cooking methods involve simmering the squirrel in liquid for an extended period, which breaks down tough fibers and makes the meat incredibly tender.
Choose cuts suitable for stewing. Place the squirrel pieces in a Dutch oven or a slow cooker, along with your preferred vegetables (onions, carrots, potatoes, etc.), broth (chicken, beef, or vegetable), and seasonings. You can also add ingredients like wine, herbs, and spices.
Slow cook on a low setting for several hours, or until the squirrel is falling-off-the-bone tender.
Flavor Pairings and Seasoning: Elevating the Taste
Squirrel meat has a mild, slightly gamey flavor. The following flavors and seasonings complement it well:
Earthy Flavors: Mushrooms, root vegetables, and hearty herbs (rosemary, thyme, bay leaf) enhance the natural flavors.
Smoky Flavors: Bacon or smoked paprika can add depth and richness.
Spices: Garlic, onions, and various spice blends can create unique taste profiles. Cajun and Creole seasonings are great options.
Experiment with different seasoning combinations to find your favorites. Don’t be afraid to try new things!
Serving and Presentation: The Final Touch
Once your squirrel is cooked, it’s time to serve and present it.
Consider the following:
Side Dishes: Complement the main dish with appropriate side dishes, such as mashed potatoes, rice, roasted vegetables, or cornbread.
Plating: Arrange the squirrel pieces attractively on a plate, with a generous helping of side dishes. Garnishing with fresh herbs can add visual appeal.
In Conclusion: Embracing the Culinary Adventure
Cooking squirrel offers a chance to connect with nature, experience the satisfaction of preparing wild game, and enjoy a unique and delicious meal. By following the tips and techniques in this guide, you can confidently prepare squirrel meat in various ways, from simple roasting to hearty stews. The best way to cook a squirrel is, in many ways, the way you enjoy it most. Embrace the adventure, experiment with flavors, and enjoy the journey!
