I believe if you boil them in a stock first it will tenderize them.
Yes this but don’t boil real long. I’ve found the same thing in preparing I think it’s just age of the squirrel mostly.My mom put them in a jambalaya and that slow cook would tenderize the toughest critters
Boil may be a misnomer. It's actually simmer. Boiling at 212 degrees will just dry them out in my view unless, as stated, it isn't very long. But it has to be long enough to break down the connective tissue.
I think Hank Shaw has some recipes for just this think. Honest-food.net
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