BEST WAY TO CLEAN AND COOK SQUIRREL Cast Iron Cooking

buttermilk

🥗Healthier: low-fat milk + vinegar

💰Cheaper: milk + lemon juice

Low-fat milk reduces calories while maintaining tanginess.

squirrel

💰Cheaper: chicken

Chicken is more widely available and affordable.

biscuits

🥗Healthier: whole wheat biscuits

💰Cheaper: store-bought biscuits

Store-bought options save time and money.

Welcome to the backwoods gourmet, today I'm going to show you how to clean and cook a squirrel.

First, I get the squirrel out on a hard surface and bend its tail backwards.

I cut through the tail but not through the skin on the other side.

I bring the incision downward in both directions to skin the squirrel.

Once I get it started, I pull the back legs up to remove the skin like taking off a shirt.

I snap cut the elbows and then cut through the ribs with light pressure down the belly.

I expose the cavity and pull out the insides in one motion, ensuring there's very little blood.

I wash the cleaned squirrel and place it in a vacuum-sealed bag to age in the refrigerator for a week.

After a week, I rinse the aged squirrel and gather my ingredients: an egg, mayonnaise, all-purpose flour, and onion.

I make a wash by whisking one egg with one heaping tablespoon of mayonnaise.

I heat about 1/2 to 3/4 of an inch of oil in a Lodge combo skillet over a propane stove.

I add onions to the oil to soften and brown them slightly.

I cut the squirrel into pieces, ensuring there are no pellets left inside.

I cut off the back legs, split the squirrel down the middle, and remove the ribs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens