Preparing squirrel for consumption requires a bit more work than your average supermarket purchase, but the resulting meal can be incredibly rewarding for the adventurous home cook. This guide covers the entire process, from field dressing to final preparation, ensuring a safe and delicious outcome. Disclaimer: Always ensure you are legally permitted to hunt and harvest squirrels in your area and that you are familiar with local regulations regarding game processing.
Field Dressing Your Squirrel
The first step in preparing a squirrel is proper field dressing. This needs to be done as soon as possible after harvesting to prevent spoilage.
- Clean Hands and Tools: Begin by thoroughly washing your hands and any tools you'll be using. Hygiene is paramount in preparing wild game.
- Removing the Fur: There are several methods, but a common approach involves making an incision along the belly, from the sternum to the vent. Carefully remove the skin by pulling it away from the body, working your way from the incision.
- Evisceration: After removing the fur, carefully remove the internal organs, including the heart, liver, lungs, and intestines. Be mindful not to puncture the gall bladder, as this can impart a bitter taste to the meat.
- Cleaning the Carcass: Thoroughly rinse the carcass with cold water to remove any remaining debris or blood.
Preparing the Squirrel for Cooking
Once the squirrel is field dressed, you'll need to prepare it further before cooking.
Removing the Bones (Optional):
While some recipes call for cooking the squirrel with the bones in, removing them offers a cleaner eating experience and can improve the texture of the meat. This involves carefully separating the meat from the bone using a sharp knife or boning tools.
Marinating (Recommended):
Marinating your squirrel before cooking is highly recommended, as it helps to tenderize the meat and add flavor. A simple marinade can be made with olive oil, lemon juice, garlic, salt, and pepper. More complex marinades incorporating herbs, spices, and even wine or beer can be used depending on your preferred taste. Allow the squirrel to marinate for at least several hours, or preferably overnight, in the refrigerator.
Cooking Methods for Squirrel
Many methods can cook squirrel successfully; the final result often depends on personal preference.
Roasting:
Roasting yields tender, flavorful squirrel. After marinating, you can roast the squirrel whole or in pieces. Use a roasting rack to ensure even cooking and crispy skin. A simple roasting pan and a meat thermometer will help ensure the squirrel is cooked through (internal temperature of 165°F or 74°C).
Frying:
Frying yields a crispier, more flavorful squirrel, particularly if you bread or batter the meat before cooking. Cut the squirrel into smaller pieces for more even cooking.
Stewing:
Stewing is a great method for tougher cuts of squirrel. It allows the meat to become tender and allows flavors to meld together. The squirrel can be cooked with vegetables, herbs, and broth for a hearty stew.
Handling and Storage
- Safe Handling: Always handle raw squirrel meat with care to avoid cross-contamination.
- Storage: Properly store the squirrel meat in the refrigerator or freezer to maintain freshness and prevent spoilage. Freezing squirrel meat before cooking is perfectly acceptable.
Conclusion: Savor the Adventure
Preparing and cooking squirrel is a rewarding experience for those willing to embrace the process. By following these steps and exercising caution, you can enjoy a delicious and unique meal. Remember that the flavor and texture of the meat depend on the preparation and cooking method you choose. Experiment, refine your techniques, and savor the adventure of preparing this wild game delicacy.
