Crock pot low and slow. I add either barbecue sauce or a can of cream of mushroom soup. Put it in in the morning cook all day on low and you are good to go for dinner. Mom used to give them a quick fry in flour on real high heat then finish in the oven on a low temp for a about 2 hours.
That's the way my mom used to cook them too. I have to cook for the kido's tonight since moma bears is gone I was going to cook up some tree rat but I think I am just going to let her cook'em tomorrow as I have to feed these hungry heathens now...lol Thanks for the tip JT it will get utilized soon...
I boil um until a fork goes in them easy.Cut them in sections, back legs,front legs,and back strap.I don't eat the ribs.Then mix up 2 eggs and ketchup.Then pour some flower in a gallon bag with salt,garlic,and some sort of pepper.I use a creole seasoning.Then dip the squirrel pieces in the egg mix then put um in the flour bag and shake them up.Take the squirrel out of the bag and put them in some hot oil and fry like chicken.
I fry them up like deer steak then smother them like you would steak from a cow. The meat falls right of the bones. And gravy goes everywhere.................. I think im gonna go shoot me a few squirrels . LOL
Pressure cook about 10 minutes at 10-12 lbs , debone and line a oven bakin bowl with biscuit dough , make some gravy add some canned corn-green beans -little onion -salt/pepper-mix it up and bake at 250 untill the dough on top is golden brown --squirrel pot pie oh and squirrel and dumplins aint bad eather-D-
Grandpas recipe is one that I use, brine overnight, fry in cast iron make gravy from drippings', or braze slow add BBQ sauce. Main thing is when you hunt um, select the young ones... as the ones with nuts the size of walnuts are particularly rough. I normally wont bother with the brine on a young one male or female.