Problem squirrel rookie cleaning with the bk 15

P

ponq

Joined
Nov 11, 2013
Messages
188
My friend had a problem squirrel that he took care of and he gave me the body.
I've probably only done a hand full in my life. I don't think I'll get any faster, but I am comfortable in knowing I can clean an animal.
Here are some pics:

He's pretty good with a bb gun
k0wZ0grl.jpg


Organs on the side
4gFONqWl.jpg


Stuff I put into the pan:
FtYSx0Nl.jpg


So the uncommon cuts are:
belly on the left
backstraps on the bottom
lungs on the upper left corner
liver heart and kidneys on the right

I cooked and ate everything in the pic. I didn't do a good job because I was experimenting, so I didn't take a final pic. Normally I just do eggwash, flour and spices and the normal cuts are great.
 
I had a lot of corn starch laying around from a non food related project and so I was wondering what it would taste like with nothing else....It pretty much tasted like nothing, but there was a thin breading.

I then put hooters hot wing sauce on them and they weren't bad.
 
Sweet photos. :thumbup:

ponq said:
I had a lot of corn starch laying around from a non food related project and so I was wondering what it would taste like with nothing else....It pretty much tasted like nothing, but there was a thin breading.

I then put hooters hot wing sauce on them and they weren't bad.
Click to expand...

I've always wondered what squirrel tasted like. Thanks for letting us know.
 
OK, I'm gonna say something and please don't take this the wrong way, BBQ sauce and other type sauces are just masking agents for something that isn't prepared correctly. If you wanna have some squirrel that taste great and is also tender, well here's the way I've been fixin' and eating it for 50 plus years, clean and cut into pieces and soak in salt water overnight, take it out and rinse it off and put it into a pressure cooker with water and some dried red pepper (we string up some pepper every year and let it dry and use it for our wild game dishes) cook for about 20-30 minutes, take it out of the pot and let it cool for a few minutes, save the pot liquor (the water for you youngsters) for later, get out a big skillet and get about 3/4 of an inch of some oil hot, season you some flour with black pepper and salt and roll the squirrel pieces in it and place in the pan and brown it on both sides, drain the squirrel on some paper towels, pour off most of the oil and put a couple or so of tablespoons of flour in the pan and cook it off a minute or so, then add some of the pot liquor a little at a time to make some gravy, reach over there and get the biscuits out of the oven (homemade of course) and the squirrel and gravy, sit down at the table, unbutton your top pants button and dig in to the gravy and biscuits and the squirrel !!!!!!!! BTW, it doesn't taste like chicken and it usually takes at least 10-12 squirrels to make a good platter full.
 
sd550 said:
OK, I'm gonna say something and please don't take this the wrong way, BBQ sauce and other type sauces are just masking agents for something that isn't prepared correctly.
Click to expand...
Whoa! Heard enough! BURN THE HERETIC!


Oh wait, this isn't the BBQ forum.
 
How did the knife do for you? Some might say that the BK-15 was a little large and I suspect I would have thought that, but it is a great general purpose knife. I like the blade shape.
 
sd550: not taking it the wrong way, just know I wasn't striving for "perfection". Sometimes "doing" is worth more than "perfection".

22-rimfire: The 15 did fine. Would a smaller knife worked better? Probably, but then I couldn't say I used my 15 :)
 
ponq said:
sd550: not taking it the wrong way, just know I wasn't striving for "perfection". Sometimes "doing" is worth more than "perfection".

I hear ya, "doing" is always better than most things, I just like to cook and eat (Mom was a Chef !!)

BTW, that BK15 is one the best knives that I've used in a while for kitchen duty, just ordered a couple more the other day.
Click to expand...
 
No disrespect intended but a squirrel is nothing more than a rat with a bushy tail. An old man told me that when I was a kid growing up in south Tennessee. Haven't been able to eat one since.
 
Other than for the largest of tasks, the BK15 is, IMO, the best all-around outdoorsman's knife - especially for dressing game and food prep.
 
vonrichthofen54 said:
No disrespect intended but a squirrel is nothing more than a rat with a bushy tail. An old man told me that when I was a kid growing up in south Tennessee. Haven't been able to eat one since.
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More for us but that is preposterous. A chicken is just a fish but dry and covered in feathers.
 
sd550 said:
OK, I'm gonna say something and please don't take this the wrong way, BBQ sauce and other type sauces are just masking agents for something that isn't prepared correctly. If you wanna have some squirrel that taste great and is also tender, well here's the way I've been fixin' and eating it for 50 plus years, clean and cut into pieces and soak in salt water overnight, take it out and rinse it off and put it into a pressure cooker with water and some dried red pepper (we string up some pepper every year and let it dry and use it for our wild game dishes) cook for about 20-30 minutes, take it out of the pot and let it cool for a few minutes, save the pot liquor (the water for you youngsters) for later, get out a big skillet and get about 3/4 of an inch of some oil hot, season you some flour with black pepper and salt and roll the squirrel pieces in it and place in the pan and brown it on both sides, drain the squirrel on some paper towels, pour off most of the oil and put a couple or so of tablespoons of flour in the pan and cook it off a minute or so, then add some of the pot liquor a little at a time to make some gravy, reach over there and get the biscuits out of the oven (homemade of course) and the squirrel and gravy, sit down at the table, unbutton your top pants button and dig in to the gravy and biscuits and the squirrel !!!!!!!! BTW, it doesn't taste like chicken and it usually takes at least 10-12 squirrels to make a good platter full.
Click to expand...

This sounds awesome! I've never tried squirrel but I've been wanting to try it. Gotta bunch around here. I don't have a pressure cooker yet. Been planning on getting one for canning but haven't got around to it since the garden is just started. Any suggestions for not having a pressure cooker? Maybe just simmer longer in a pot?
 
Hey NCSlice, yes, just put them in a pot and let them cook till tender, but not falling off the bone tender, unless your making squirrel dumplings, that's another story. Just remember to save that cooking liquid (broth), you can use it for flavoring other dishes too.
 
sd550 said:
OK, I'm gonna say something and please don't take this the wrong way, BBQ sauce and other type sauces are just masking agents for something that isn't prepared correctly. If you wanna have some squirrel that taste great and is also tender, well here's the way I've been fixin' and eating it for 50 plus years, clean and cut into pieces and soak in salt water overnight, take it out and rinse it off and put it into a pressure cooker with water and some dried red pepper (we string up some pepper every year and let it dry and use it for our wild game dishes) cook for about 20-30 minutes, take it out of the pot and let it cool for a few minutes, save the pot liquor (the water for you youngsters) for later, get out a big skillet and get about 3/4 of an inch of some oil hot, season you some flour with black pepper and salt and roll the squirrel pieces in it and place in the pan and brown it on both sides, drain the squirrel on some paper towels, pour off most of the oil and put a couple or so of tablespoons of flour in the pan and cook it off a minute or so, then add some of the pot liquor a little at a time to make some gravy, reach over there and get the biscuits out of the oven (homemade of course) and the squirrel and gravy, sit down at the table, unbutton your top pants button and dig in to the gravy and biscuits and the squirrel !!!!!!!! BTW, it doesn't taste like chicken and it usually takes at least 10-12 squirrels to make a good platter full.
Click to expand...

Now that is a FINE squirrel recipe!!!

On a somewhat squirrel related note... My wife told me that one of our cats "needs to be on a special diet" because of some imaginary allergy. This special diet cannot have any grain or artificial flavor or anything that isn't certified organic. WTF!!!
Sounds expensive for cat that doesn't dor ANYTHING!!! So, I offered to provide the cat with free range all organic squirrel for the next 30 days and we'll see how it works out.
She was not even willing to entertain my proposal. Dissmissed it without so much as a moment of feined consideration.

I just don't understand... and I probably never will.
 
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