My daddy was a hunter and fisherman. I grew up eating wild game and fish, (although I am NOT fond of fish at all). This however, is my first time cooking squirrel. My mother and father were gone by the time I was 18 so no one was around to tell any particulars on cooking it. It fries up beautfully and it is sooo tasty.
1. Mix the marinade ingredients and pour over the squirrel. Cover and marinate overnight in the refrigerator.
2. Drain in a colander, leaving some herbs on the meat. In a large re-sealable plastic bag, or in a large bowl, mix the flour with the seasons and shake up.
3. Place the squirrel pieces in the bag with flour and shake until thoroughly coated. Do this in small batches,and set in a single layer on a cookie sheet. Let these sit about 10 minutes. Then repeat the process for a double coating and let sit while you heat the oil.
4. Meanwhile, heat about 1 inch of oil in a large, heavy-bottomed skillet on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil but not so the pan is smoking.
5. Add the squirrel to the skillet and fry on one side for about 10 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the squirrel, but not so that it burns.
6. Remove the squirrel from the skillet and place it on a wire rack over paper towel. Season immediately with salt and pepper to taste, to help preserve the crispiness. It can be served immediately or cold for lunch the next day.
7. NOTES: Morton Nature's Seasons is a seasoned salt that is just wonderful, personally in my opinion it is the best and has much more flavor than the others. But by all means use your favorite.
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