I got a fox and a gray this morning and have them cleaned and quartered.

How do you all cook this stinky critters?

These are the first two squirrels I have killed while hunting them! Head shot the gray and he was tiny! Not such a good shot on the fox and shot him up a little but my son was with me and we had a blast.

Saw a great buck as we walked in and four turkeys too!

First of all Luke will tell you that Bill makes the best squirrel and I don't even come close. Maybe Bill will chime in and help ya.

This is what I did last time and we really enjoyed it:

Fried Squirrel

Soak the cut up squirrel meat in some water with one teaspoon of salt overnight. Then put it in a skillet with some salted water and slowly boil the meat until it is tender when stuck with a fork. Be very careful and do NOT cook the meat until it falls off the bones. Rinse the squirrel in some cold water.


1/2 cup flour 1/2 tsp. salt 1/2 tsp. pepper 1/4 cup oil

Mix the flour, salt, and pepper inside a plastic baggie. Dip the pieces of squirrel meat in some milk (or water) and shake the meat inside the baggie to coat the meat. Brown the coated meat in some oil in a skillet. Lower the heat after browning and cover the skillet tightly. Cook over low heat for 30 to 60 minutes or until well done. Remove the cover during the last 10 minutes to crisp the outer surfaces.

Try this, it's awesome! It makes a lot, though. You can always "halve" the recipe. You can also use chicken if you don't have enough squirrel meat. Just ask Gundude how it tastes...

Ingredients
- 4 to 8 squirrels, pressure-cooked or 
parboiled and deboned
- 10 cups squirrel broth (or beef broth)
- 5 medium potatoes, diced
- 2 medium onions, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 tsp. each salt, black pepper, garlic powder
- 2 cubes chicken bouillon
- 2 oz. butter
- 8 oz. Velveeta cheese
- 4 oz. cream cheese
- 1 pint half-and-half
- 2 cans evaporated milk

Directions
Bring broth to a boil in a large pot. Add the vegetables, spices, and bouillon. Simmer until vegetables are tender. Add the squirrel meat and simmer 10 minutes. Add butter and cheeses, and simmer while stirring until cheese melts. Stir in the half-and-half and milk and warm through.


Left-overs freeze very well in the Glad containers...if there are any.

My favorite squirrel recipe is a couple squirrel cut into pieces, salt, pepper and a little garlic powder, dipped in buttermilk, rolled in flower with salt, pepper mixed in, heat 1/4 C. of oil on medium high in a heavy cast iron dutch oven, quick brown the pieces then add them back in the pot, add 1 cup of your favorite wine or water, put a piece of aluminum foil over the top and put the lid on, bake 1 1/2 - 2 hours at 350. The last 15 minutes take off the lid and add more liguid (if its too dry) to make a nice gravy. If its too runny just leave off the lid. Meat will be fall-off-the-bone done. h.h.