I got acres an acres of fat skwirell meat. I always got me a trash barrel burnin out back. I want a resoupee.?

Answer 1

Chicken Fried Squirrel

quartered and cleaned squirrels, 1 per person
buttermilk
OldBay seasoning
flour
salt & pepper
shortening

Soak your meat for at least an hour in buttermilk.

Combine the flour & OldBay until you can see the flour turn light pink. Sprinkle in some salt and pepper to taste.

Heat up your shortening to 375 degrees in a iron skillet or deep fryer deep enough to cover the meat.

Roll or shake your meat in the flour mix and fry until the coating is golden brown.

Take it out and place it on a rack to drain. Place it in your oven for about 1/2 hour at 275 degrees.

Serve and Enjoy!

Answer 2

As long as it is fresh I would cook it very much the same as I would rabbit.
Skin gut and segment. If you keep all of the quarters together and wrap in foil they could be baked over your fire.
The rest could be boiled for stock or soup.
Not having eaten squirrel I can only suggest salt and pepper to taste, but I imagine mixed herbs would go well.

You could try to roast one on a spit but if like rabbit they will burn in places and be undercooked elsewhere.

Answer 3

Squril purlow. . .boil squirrel in chicken broth untill about falling off bones, add rice and cook for 20 mins. Good for muskrat, too.

Answer 4

Are you trying to say that you have a lot of Fat Squirrel meat?No such thing,never fat....You don't make soup, you make Gumbo or gravy....USE THE SPELL CHECK.

Answer 5

" squirrel brains and gravy " yum yum