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Fried Squirrel Is Delicious
In terms of wild game cuisine, Squirrel is the other white meat. Squirrel meat is tender and lean with a mild flavor, and it’s a first-rate wild game alternative to pork, chicken and wild turkey. Plus, it can be prepared using the same techniques and recipes you already know. While squirrels can be cooked in an infinite number of ways, for me, nothing beats the simple, classic fried squirrel.
Additionally, fried squirrel is perfect for introducing people to cooking and eating wild game. It’s familiar enough in appearance that even picky eaters are acceptable to try it out. And it’s easy to cook, practically anyone can do it.
Plus, the results are delicious enough to turn even staunch skeptics. I once brought a tray of fried squirrel to a local bar and handed it out to the regulars, city slickers, who ate every last piece with gusto.
But, like fried chicken, not all fried squirrels are created equal. If not prepared properly, it can be chewy and underwhelming. The trick to A-OK fried squirrel is paying attention to the details and following a few simple steps.
First, marinate the squirrel in buttermilk or a lightly salted brine. Then, give the meat a thorough and layered dredging in flour. Finally, finish the squirrel in a hot oven after it’s been fried in oil to crispy perfection.
Each step serves a vital role in making the most delicious squirrel you’ve ever had. The marinade softens and flavors the meat, the dredging adds crispy layers of breading to the outside and seals in moisture, and the final step of baking after frying ensures that the meat is tender and cooked through.
So the next time you bring home a pile of tree rats, follow these simple steps and enjoy the best fried squirrel of your life.
Ingredients for Fried Squirrel
1 squirrel, quartered 3 cups buttermilk 2 eggs 2 cups all purpose flour 1 tablespoon kosher salt 1 teaspoon black pepper Oil for fryingDirections
By Cosmo Genova
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