Squirrels are abundant, and hunters often end up with many over the course of a season.
Sure, fried squirrel is good, but maybe it’s time for a change.
Outdoor Life‘s Jamie Carlson introduces this great recipe for Nashville-Style Hot Fried Squirrel.
I am a big fan of squirrels. They are one of the most versatile game animals that I cook. The majority of the meat on a squirrel is in the back legs. There’s a lot of meat in the spine and rib cage, and in the front legs as well, but that meat is harder to get to. Whenever I shoot a squirrel and butcher it, I take the back legs off and freeze them separately from the rest of the body. The rest of the body I can save for making soups, or squirrel and dumplings. If you slow cook the spine section and the front legs, the meat falls off the bones and is easier to use. The back legs on a squirrel are kind of like small drumsticks, and some of my favorite things to do with them are to serve them up like Buffalo wings, or to make buttermilk fried squirrel. It usually takes 2-3 squirrel hindquarters to make a whole meal for one person… [continued]
Tell us what you think in the comments section below.
