How To Fry Squirrel Tender

How to Fry Squirrel: A Step-by-Step Guide to Tender, Delicious Wild Game

Fried squirrel. Just the words conjure up images of rustic charm and hearty, flavorful meals. But achieving that perfect, tender fried squirrel takes more than just tossing it in the pan. This comprehensive guide will walk you through each step, ensuring your next squirrel feast is one to remember.

Preparing Your Squirrel for Frying Perfection

Before you even think about the skillet, proper preparation is crucial for tender, juicy results. Here’s how to get started:

1. Cleaning and Butchering:

• Skinning: Carefully remove the squirrel's skin. Many find it easiest to start at the neck and work their way down.
• Gutting: Remove the internal organs. Rinse thoroughly under cold water.
• Butchering: Separate the squirrel into usable portions. The legs and back straps are usually the most tender cuts, perfect for frying. You can also use the other parts for stews or other recipes.

2. Marinating (Optional but Highly Recommended):

Marinating helps tenderize the meat and infuses it with flavor. A simple buttermilk marinade works wonders. Here's a suggestion:

• Buttermilk Marinade: Submerge your squirrel portions in buttermilk for at least 2 hours, or preferably overnight. This helps break down tough muscle fibers, resulting in a more tender final product. Adding a dash of your favorite spices to the buttermilk is a great way to add even more flavor.

The Frying Process: Achieving Crispy Perfection

Now for the main event! The key to perfectly fried squirrel is a proper breading and a hot, controlled frying temperature.

1. Breading:

• Flour: Dredge your marinated squirrel pieces in seasoned flour. A simple blend of all-purpose flour, salt, pepper, and paprika works well. Feel free to experiment with other seasonings like garlic powder, onion powder, or cayenne pepper for extra kick.
• Egg Wash (Optional): For extra crispy results, dip the floured squirrel in a lightly beaten egg wash before the final breading.
• Breadcrumbs: Finally, coat your squirrel pieces thoroughly in breadcrumbs. Panko breadcrumbs are a great option for a wonderfully crispy exterior.

2. Frying:

• Oil: Use a high-heat oil with a high smoke point, such as peanut oil or vegetable oil. Enough oil to submerge the squirrel pieces about halfway is ideal.
• Temperature: Heat the oil to approximately 350°F (175°C). Using a thermometer is highly recommended for consistent results.
• Frying Time: Fry the squirrel pieces in batches, ensuring not to overcrowd the pan. Fry for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
• Draining: Once cooked, remove the squirrel from the oil and place it on a wire rack to drain excess oil.

Serving Your Delicious Fried Squirrel

Once your fried squirrel has cooled slightly, it's ready to serve! It's fantastic on its own, but you can also enhance your culinary creation with various sides.

• Classic Sides: Consider serving with creamy mashed potatoes, coleslaw, or your favorite wild rice dish.
• Southern Flair: Cornbread, collard greens, and sweet potato fries are all excellent accompaniments.

Tips for Extra Tender Squirrel:

• Don't overcook: Overcooked squirrel will be dry and tough. Use a meat thermometer to ensure it's cooked to the proper internal temperature.
• Let it rest: Allow the fried squirrel to rest for a few minutes after frying before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
• Experiment with marinades and seasonings: Get creative with your marinades and seasonings to find your perfect flavor profile.

Following these steps will guide you towards creating a truly memorable, tender, and delicious fried squirrel experience. Enjoy!