What are some good way to cook them?

1. Dig hole and build fire
2. Get stick
3. Tie cleaned and skinned squirrel to stick
4. Place over fire and cook til done
5. Untie squirrel from stick and throw in hole with fire.
6. Cover hole.
7. Eat stick!!!!!


Just kiddin Milkman. An ole timer hunting buddy of mine makes squirrel and dumplins and all the guys seem to love it. I will eat most anything, but squirrel is just not my cup of tea.

I boil the hindquarters with a chopped up apple until the meat pulls off the bones. In a large cast iron frypan I melt 1 stick of margarine(olive oil can be used), add a bunch of homefries & onions, toss in squirrel meat, fry to brown the taters & meat.
Salt/ Pepper/ catsup to suit!

5 can squirrel pie

boil critter til comes off the bone
save meat and stock
drain 1 can each of
corn
carrots
peas
potatoes
green beans
add to stock
thicken stock and season to taste cover with biscuits and place in oven cook til biscuits are done. Then sit down and enjoy. Catsup not needed.

throw em in the crock pot with taters and carrots

throw the whole squirrel in a crackpot. then once the meat falls off the bones, take the bones out and add a bunch of BBQ sauce. i cant say this is the best way to cook em but this is how i do it....and it tastes real good.

i realize this was a really old post but I actually tried squirrel for the first time since this was posted. We have a spring season here in TN and i bagged a few with my new dog. I must say that they were pretty stout.... if that is the right word for it. I like gamey tasting meat but these squirrels were almost over the line. I could deal with them but it had a strong "TWANG". Does anyone know if this could be due to the fact it was spring time?? maybe different diet or something.

It might have JYawn. I can't tell you for sure because in NY we only have a season that is from early fall up till the end of Feb. But i'm thinking it might have been just because its different time of the year. Hope it helps!

I use a crock pot,for Squirrel/Rabbit.. { and venison} sometimes.. [check out WWW.ALL RECIPE.COM] WILD GAME...

i just like mine floured and fried to a golden brown-------------

same with rabbit, quail,grouse, groundhog, even deer and TURKEY ....

...now im hungry.....................

Yea man, your from Alabama. You know we fry everything down here.

if you own a rotisserie grill or you could do it over a fire....just add your favorite seasonings and cook on rotisserie for 1 to 2 hours depending on grill temp...falls off the bone when its done

Aside from my joking recipe in an earlier post I have eaten squirrel and dumplins at a hunting camp before. IT was not my favorite, but was ok. I was told to just do everything chicken and dumplins and just substitute in squirrel.

Fillet the meat off the bone and fry in a pan with butter. Before they are done, drizzle honey on the meat and cover and let simmer until done to your likeing.

I have had good squirrel stew before. One was like vegetable soup with sq

My favorite was squirrel chowder. I was a lot like clam chowder with only the sq substituted for clams.

WARNING: BISCUITS REQUIRED

1. Parboil 'em 'til the meat CAN come off the bone (put you a pot of rice on while your at it)

2. Remove squirrel and season him( i use salt, red pepper, garlic powder...I like it spicy!) save the stock to make the gravy (keep stock steaming hot)

3. In a frying pan, get 4 Tbs Olive oil hot.

4. stir in flour to hot grease. stir constantly until it browns

5. Add HOT stock to frying pan a little at a time until you get it at the consistensy you like your gravy. I like mine thin to start out because, your gonna simmer your squirrel at LOW heat for a while and, gravy tends to to thicken over time.

6. ADD (bone-in or deboned) squirrel to gravy and simmer bout a half hour.

7. Don't offer anyone any (It's too good to share)

8. Spoon squirrel gravy over a hot bed of rice(BISCUITS,TOO) and get ready for a taste explosion!!!!

There's nothing like the taste of some good squirrel gravy!