Squirrel Legs Recipes

FRIED SQUIRREL

Steps:

• Place squirrel legs in buttermilk. Add salt and stir to cover. Marinade for at least 30 minutes, but preferably 8-12 hours.
• Mix the flour and seasoning for the fried squirrel breading. Remove squirrel pieces one at a time and place them in the breading. Turn to coat all sides. Repeat until all pieces are coated.
• Heat oil and fry each piece for 1-2 minutes on each side. Remove to a paper lined plate to drain.
• To make gravy, melt butter in a pan. Add seasoned flour leftover from breading squirrel. Whisk as the flour browns and bubbles, about 1-2 minutes.
• Add milk 1/2 cup at a time, stirring constantly. When the gravy thickens, add a bit more milk and continue until you have the desired quantity.
• Serve fried squirrel and gravy over your favorite homemade biscuits.

GRILLED SQUIRREL WITH LEMON THYME, AND ROSEMARY

Steps:

• In a mortar and pestle (or in a bowl using a wooden spoon), mash the thyme leaves, rosemary leaves, garlic, salt, and lemon zest.
• Add the juice of 1 lemon and the olive oil and stir.
• Using a two-tined fork, pierce the squirrel meat many times.
• Lay the meat in a glass or ceramic baking dish and coat thoroughly with the herb paste.
• Pour the remaining lemon juice over the top.
• Cover tightly and refrigerate for at least 4 hours or overnight.
• Prepare a grill for indirect heat.
• Put the marinated squirrel pieces on the cool side of the grill and roast slowly with the lid closed, turning occasionally, for 20-30 minutes or until tender.
• Quickly finish them on the direct side of the grill to crisp them up and get nice grill marks. (If you like, when you grill them for this finishing part, lay them on a bed of soaked sprigs of thyme or rosemary, which gives them a little extra smoky herb flavor.)

SQUIRREL LEGS

Steps:

• Cook the bacon in a large skillet over medium heat until crispy; drain on paper towels, cool and crumble; set aside. Reserve grease in the skillet.
• While the bacon is cooking, season the squirrel with salt and pepper, and set aside. In a resealable bag, mix together flour and cornstarch. Whisk together eggs and milk until smooth. Dredge the squirrel in the flour mixture, shake off excess flour, then dip into egg mixture, shaking off excess egg. Dredge again in the flour, and set aside.
• Pour all but two tablespoons of bacon fat from the skillet, and place over medium-high heat. When the fat is hot, cook the squirrel pieces until golden brown, 3 to 4 minutes per side, then set aside.
• Turn heat down to medium; add the onions, garlic, and shallot and cook for 3 minutes, until soft. Pour in the chicken stock, and add the bay leaf and minced thyme. Increase heat to medium-high and bring to a simmer. Add the squirrel, return to a simmer, cover, then turn heat to medium-low. Cook until very tender, about 30 minutes.
• Remove the squirrel legs to a serving platter and spoon the sauce over them. Sprinkle with crumbled bacon and serve.