making squirrel less tough

[catdaddy]

how long do i have to boil squirrel meat untill it literally ''falls off the bones'' , how many hours, minutes etc etc. cause i boiled it for 30 minutes and all it did is cook it slightly,not make it tender

[Bugflipper]

My grandpa used to fry them then put on top of a rack in pressure cooker with water underneath. You may try that method, steam instead of boil.

[clodbuster]

Grandma's method:  Soak in milk, dredge in flour salt and pepper,  fry until done then cover and put in some water and let sdizzle and steam for 5-10 minutes.  The best!!!!

[buffermop]

Use a crockpot. Slow cooking over 4 plus hours will turn an old shoe soft. It should work on a squirrel.

[corbanzo]

Or use the rib method, cover it in bbq sauce and put it in the over for 8 hours or so at 225.

[Terry1]

I boil for 1-1/2 hours before frying. I usually have to add water about 1/2 way through. Comes out really tender. You only fry until brown on both sides.

[TribReady]

Tried them all and prefer the crockpot over the course of 5-6 hours   

[kiddekop]

We always carried a Mirror 6qt Pressure Cooker with us on hunting trips.For squirrel I bought www.johnnysfinefoods.com lamb & game seasoning.I quartered the squirrels sprinkled them with Johnnys Lamb & Game Seasoning then added some oil to the pressure cooker & browned the squirrel pieces then added the required liquid,placed the top on the cooker and brought the squirrel up to pressure for the required time(in the Mirror recipe book) then we always had very tasty tender squirrel.Also used it for quail & grouse plus many quick one pot meals of chicken & dumplings,soups,stews & chili.

[JBlk]

Bread your squirrel in seasoned flour to your taste.Fry in a cast iron skillet until crisp.Add about one inch of water to the grease in the skillet and cover with a tight lid and turn the heat down.Continue to cook until the water has evaporated and the meat begins to fry for the second time.Continue to cook without the lid until the coating becomes crisp again.Remove the meat from the skillet and make gravy.

[efremtags]

Rule of thumb with meat or fish is high fat likes flame, low fat likes fry in fat. So...

You can deep fry meat, but since this is a small animal, it's tough to get an edible piece without bone. It will taste good, but not be at its best or try seasoning, then dredge in flour (about 2 tablespoons of flour per squirrel). Fry on high heat until brown on all sides (about 5 minutes total). Then add a cup of either wine, broth (chicken or vegi) or even some fruit juice (orange or mixed fruit (use real juice, not imitation)). Cook for about 2 hours on very low heat covered. add broth as needed to insure it has not evaoprated.

I typicaluy add vegies, potatoes even apples to this. Add fruit last in last 20 minutes, veggies in last 30 and potatoes in last hour to insure they do not overcook with the meat.

I have cooked pheasant, rabbits and grouse like this an it comes out very tender.

Use a heavy pot otherwise the meat will scorch on one side.

[JonD.]

pressure cooker

[CannonKrazy]

Shoot a few more rounds through him. That should help tenderize them meat just right.

[torpedoman]

Bread your squirrel in seasoned flour to your taste.Fry in a cast iron skillet until crisp.Add about one inch of water to the grease in the skillet and cover with a tight lid and turn the heat down.Continue to cook until the water has evaporated and the meat begins to fry for the second time.Continue to cook without the lid until the coating becomes crisp again.Remove the meat from the skillet and make gravy.

Be sure to make some biscuits while your doing this, bisqick drop biscuits receipt on box but i use buttermik instead of water.

[Yankee1]

Hi Everyone
   I used to hunt with an Indian friend of mine named Ira. We were down in east Texas deer hunting one fall.  I woke early and Ira was already up. He said make a good fire and I'll go fetch some squirrels for breakfast. About an hour went by and Ira came back with four squirrel.  I asked him if he wanted me to dress them out.  He said Heck No!  I said why not?  He said because I've had squirrel the way ya'll fix them. I said what do you mean by that. Ira said just watch and learn something.  Ira skinned and cleaned them but he did not remove the heads.
I asked, Aren't you cut the heads off? He smiled and said if I do they will taste like rubber squirrels.  I leave the heads on eyes, teeth and all.  The reason is in the cooking. The brain acts like a tenderizer to the meat. You don't have to eat the heads but you best leave them on while cooking them.  We had a  bed of coals and he put the big cast iron fry pan in the coals with four squirrels and some lard. It only took about 20 to 25 minutes to cook them. They were the best tasting tender (falling off the bones) squirrel I ever ate.  Best of all I learned something that morning.  If you try this Indian method I'm sure you will agree.
                                   Yankee1

[teamnelson]

Take away his nuts ... Not so tough now!

[AtlLaw]

I leave the heads on eyes, teeth and all.  ...The brain acts like a tenderizer to the meat.

Uh hu, yes, okay...    Now y'all know why we don't believe nuthin no yankee says... 

[dpe.ahoy]

Aw, come on Richard.  Lets go snow swimmin' ya won't get cold.  DP

[AtlLaw]

Y'all swim in snow?      Really?