Reply With Quotesome of the best eating there is --do u leave the heads on
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Crappie.com Legend and Mississippi Moderator
Fried or dumplings
Anybody got any spare 22's ? lol since the shutdown maby homeland security can spare a few . think they took 50 billion rounds home ?
Crappie Wall Hanger II
some of the best eating there is --do u leave the heads on
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Fried on a stick for me.
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I parboil them first in chicken or beef broth and then rib cavity down - roast them over charcoal at low heat with thin coating of BBQ sauce. Flip upside down and finish with butter in the rib cavity and coat with sauce. Hand me my rifle.
Crappie.com 3K Star General
Fried with gravy from the drippin's
Wishing you Blue Skies and Tight Lines
Crappie.com 1K Star General
^ What he said plus some mashed potatoes.
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Good kill. I,ve been killing a few over at the St. Francis National Forest. I have plenty of .22's no rifle. Been using a 12 ga. 3 inch magnum #6's. It's hard hunting that ridge
Crappie.com 3K Star General
My grandmother use to chicken fry the squirrels and then make a nice gravy from the drippins.
And then sink the fried squirrels back into the gravy. Serve them up with mashed tatters and corn.
Oh man,... what a meal!!!
Wishing you Blue Skies and Tight Lines
Crappie Wall Hanger II
I'm serious when I say that I think squirrel is the finest tasting meat there is. I like it better than prime rib, and I really like prime rib. I do not like it fried though. Slow roast in anything that will make a sauce/gravy. I make sure to put the ribs in, because I think they add flavor to the sauce/gravy.
Crappie Wall Hanger II
boil the squirrels about 15/20 minutes,,roll in flour with salt&pepper,brown in a cast iron skillet.remove squirrels from skillet.save the broth from boiling the squirrels.strain and mix about 1/2 broth and 1/2 milk ,brown several spoonfulls of flour in pan.add the liquid to the pan and simmer untill desired thickness..hot biscuits and mashed taters..awwww man!!!!!
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