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    Fried Squirrel?

    Any suggestions on a method of frying squirrels that results in them being consistently tender?

    Mine range from soft as bread to boot leather!

    #2
    I believe if you boil them in a stock first it will tenderize them.

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      #3
      Originally posted by Cberry View Post
      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

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        #4
        Agree with above. It's more to do with age than your cooking method.

        You can only fry the young ones.

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          #5
          Young fox squirrels are the most tender and best for frying. Cat squirrels and older fox squirrels are better smothered in a good dark gravy.

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            #6
            I had to quit when I found out they were high in cholesterol.

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              #7
              Originally posted by Bayouboy View Post
              Young fox squirrels are the most tender and best for frying. Cat squirrels and older fox squirrels are better smothered in a good dark gravy.
              you can also add a can or two of tomato sauce with a roux gravy that is quite tasty.

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                #8
                Originally posted by Graysonhogs View Post
                I had to quit when I found out they were high in cholesterol.
                Good news, dietary cholesterol doesn't affect your blood cholesterol.

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                  #9
                  Originally posted by Bayouboy View Post
                  Young fox squirrels are the most tender and best for frying. Cat squirrels and older fox squirrels are better smothered in a good dark gravy.
                  That sounds good, but how do you cook the squirrels in this case? Do you have a recipe?

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                    #10
                    double fry with boil in-between. Flash fry in oil. Boil- pouch, then bread with flower and fry. Yum.

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                      #11
                      Fry young ones. Boil old ones

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                        #12
                        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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                          #13
                          Pressure cooker with flour and brown gravy and water. Served over a bed of rice. Yum

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                            #14
                            Originally posted by GarGuy View Post
                            Fry young ones. Boil old ones
                            this

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                              #15
                              Originally posted by GarGuy View Post
                              Fry young ones. Boil old ones
                              Give ‘em the cajones test. If they’re bigger than yours, boil ‘em.

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