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Squirrel |
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#1 |
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Forum Member
Join Date: Jan 2012
Posts: 22,979
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Squirrel
I just bought some squirrel from a farmers market stall and was just wondering has anyone else here tried it?
How does it taste? And what is the best method to cook it? |
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#2 |
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Forum Member
Join Date: Mar 2013
Posts: 9,197
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I heard a couple of telly chefs this week discussing squirrel appearing on menus.
They said: It doesn't taste like chicken. It tastes "earthy" (?) It's "hard work" . I once had roast guinea pig in Ecuador and I'd describe that as hard work. The meat had to be nibbled and gnawed off the bone it was such a lean animal. Cutlery was pointless. PS - Google "how to cook squirrel" - lots of hits. Even how to cook squirrel brains and how to make squirrel brain gravy]
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#3 |
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Forum Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,460
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Crikey that's a bit outré
![]() Are they safe to eat? They do seem a bit rat-like! I'd perhaps try and cook them like rabbit, in a stew? Or perhaps make two fillets, mince the remaining meat and mix it with eggwhite to sandwich between the two fillets. Then fry a little before adding white wine, put lid on and cook for about 20 mins? |
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#4 |
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Forum Member
Join Date: Dec 2007
Posts: 544
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Quote:
Crikey that's a bit outré
![]() Are they safe to eat? They do seem a bit rat-like! I'd perhaps try and cook them like rabbit, in a stew? Or perhaps make two fillets, mince the remaining meat and mix it with eggwhite to sandwich between the two fillets. Then fry a little before adding white wine, put lid on and cook for about 20 mins? |
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#5 |
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Forum Member
Join Date: Dec 2008
Location: Cathedral of Motorcycle Racing
Posts: 2,410
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If it's the GBBO squirrel, there's a bit more meat...
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#6 |
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Join Date: Mar 2003
Location: East London
Posts: 25,845
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Quote:
I believe they are eaten all the time in the deep south of America ..wasn't Elvis partial to them in his days as a dirt poor back woods boy from Tupelo ( I think)
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#7 |
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Forum Member
Join Date: Jan 2012
Posts: 22,979
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Quote:
Crikey that's a bit outré
![]() Are they safe to eat? They do seem a bit rat-like! I'd perhaps try and cook them like rabbit, in a stew? Or perhaps make two fillets, mince the remaining meat and mix it with eggwhite to sandwich between the two fillets. Then fry a little before adding white wine, put lid on and cook for about 20 mins? The meat looks very lean, no visible fat on it at all, but there isn't much there! Probably the same amount of meat as 2 small chicken drumsticks. I like your idea, once I have cooked it (probably Thursday) I will let you know how it tastes
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#8 |
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Join Date: Mar 2013
Posts: 9,197
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I mentioned earlier I had guinea pig - spatchcocked with teeth and claws intact.
It's a "delicacy". I just dug this out http://i412.photobucket.com/albums/p...062800x600.jpg We had a tour guide who said that it would be far better in a stew than BBQ'd as that appears to be. The nose and ears were nice - like crackling! |
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#9 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I saw on a show once they marinated it overnight and bbq'd it. They had kebabs/skewered and one spatchcocked.
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#10 |
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Forum Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,460
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Quote:
The chap at the stall said it tastes a bit like rabbit. I assume it's safe to eat!
The meat looks very lean, no visible fat on it at all, but there isn't much there! Probably the same amount of meat as 2 small chicken drumsticks. I like your idea, once I have cooked it (probably Thursday) I will let you know how it tastes ![]() Here is the recipe in full: http://www.cookingchanneltv.com/reci...it-isabel.html It's a delicious way to cook rabbit anyway, and may well work with the squirrel. Good luck
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#11 |
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Forum Member
Join Date: Jan 2009
Posts: 3,480
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Aww poor lickle squirrel
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#12 |
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Forum Member
Join Date: Nov 2005
Location: Fens
Posts: 455
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Some squirrel recipe's here http://www.mikewest.net/squirrel/recipes.html
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