Hunting and preparing your own squirrel for a meal can be a rewarding experience, connecting you directly to your food source. However, it requires careful attention to detail to ensure both safety and a delicious final product. This guide will walk you through the entire process, from field dressing to final preparation.
Field Dressing Your Squirrel
Proper field dressing is crucial for maintaining the quality of the meat. The sooner you can dress your squirrel after it's been harvested, the better. Here's what you need:
- Sharp knife: A small, sharp knife is ideal for this delicate work.
- Gloves (optional): While not strictly necessary, gloves can help maintain hygiene.
- Plastic bag: To store the dressed squirrel.
Steps:
- Hang the squirrel: If possible, hang the squirrel by its hind legs for about 30 minutes to allow the blood to drain. This improves the meat's flavor and texture.
- Make the initial incision: Carefully make an incision from the vent (the anus) to the breastbone, avoiding cutting into the intestines.
- Remove the internal organs: Gently remove the intestines, stomach, and other internal organs. Be extremely careful not to puncture the gall bladder (a small, greenish sac), as its contents will ruin the meat's flavor.
- Clean the cavity: Rinse the inside of the squirrel's body cavity thoroughly with cold water.
- Remove the head and feet: Cut off the head and feet. You can also remove the tail if desired.
- Bag and transport: Place the cleaned squirrel in a plastic bag and transport it to your cooking location, keeping it chilled whenever possible.
Preparing the Squirrel for Cooking
Once you've field dressed your squirrel, it's time to prepare it for cooking. This process involves removing the skin and potentially breaking down the meat.
Skinning the Squirrel:
- Make an incision: Make a small incision around the neck.
- Peel the skin: Carefully peel the skin away from the body, working from the neck towards the tail. You may need to use your knife to help separate the skin from the meat, but try to avoid cutting into the meat itself.
- Remove the skin: Once the skin is completely removed, discard it.
Optional: Portioning the Meat:
For some cooking methods, it might be easier to portion the squirrel's meat. You can do this by separating the legs, arms, and body.
Cooking Your Squirrel
Numerous cooking methods work well for squirrel, including:
- Frying: Pan-frying or deep-frying are popular choices. Marinades can enhance the flavor significantly.
- Stewing: Squirrel stew is a hearty and flavorful dish.
- Roasting: Roasting allows for crisp skin and tender meat.
Remember, squirrel meat is lean, so it's important to cook it carefully to avoid overcooking and drying it out. Always ensure the internal temperature reaches a safe level before consuming.
Important Considerations
- Parasites and Disease: Always cook squirrel meat thoroughly to kill any potential parasites or bacteria.
- Gamey Flavor: Some people find squirrel meat to have a slightly gamey flavor. Marinades and seasonings can help mitigate this.
- Regulations: Check your local hunting regulations before hunting and preparing squirrels.
Preparing squirrel for cooking requires attention to detail and proper handling, but the reward of a delicious, self-harvested meal can be well worth the effort. Remember to always prioritize safety and hygiene throughout the entire process.
