I would love to know how to cook squirrel. I tried it a few times (from Wild Meat Co) but only jointed and roasted it which is a) not pretty and b) a bit tough.
Do you have a pressure cooker?! So this one - as is usual from my farmers market - was whole (skinned and gutted of course). So I just seared it briefly and cooked it with the same kind of spices I use when making birria - onion, garlic, whole dried chillies - with a little wine. I didn't add a great deal of liquid, maybe around 200ml and cooked it for 20 minutes at high pressure, natural release. It was extremely tender, and I think next time I'll reduce the cooking time to 15 minutes, or even 10. I pulled it for tacos. Anyway, I think pressure cooking or low and slow is definitely the way to go, aromatics up to you!
I would love to know how to cook squirrel. I tried it a few times (from Wild Meat Co) but only jointed and roasted it which is a) not pretty and b) a bit tough.
Do you have a pressure cooker?! So this one - as is usual from my farmers market - was whole (skinned and gutted of course). So I just seared it briefly and cooked it with the same kind of spices I use when making birria - onion, garlic, whole dried chillies - with a little wine. I didn't add a great deal of liquid, maybe around 200ml and cooked it for 20 minutes at high pressure, natural release. It was extremely tender, and I think next time I'll reduce the cooking time to 15 minutes, or even 10. I pulled it for tacos. Anyway, I think pressure cooking or low and slow is definitely the way to go, aromatics up to you!
I don't have a pressure cooker - but I will certainly give this a go low and slow in the oven. Thank you!
I didn't see your Insta post about squirrel but I love the idea of squirrel tacos; I wrote about eating greys a few months ago; https://queenofmarkets.substack.com/p/why-the-only-good-grey-squirrel-is
Eat a grey, save a red!