Since we are all going to be on the verge of starving soon, I thought it would be a good time to bring back this article from the Groove-yard of Forgotten Favorites.
There is more than one way to skin a cat, or a sqwack, but this is the way I do it.
First cut a slit through the hide only on the back.
Be careful not to cut too far into it like I nearly did below.
Once you get a cut made, grab both ends and pull slow and firmly.
The hide will peel off a lot like a pair of sweaty socks.
The cut the feet, tail and head off.
Once you did that, slit the belly open and up through the rib cage. Then yank our the guts.
Keep some water handy to dunk the body into to wash off. Once you’re done, then you are done.
Soak in a plastic bag over night with Italian dressing and grill. Or, stuff with butte,r carrots, onions and potatoes, salt and pepper and drizzle with honey. Wrap in foil and bake and enjoy.
That looks a lot easier than what I did with my boy’s squirrel, which was basically butcher it like a micro-deer. Pain in the neck.
We had good results with pressure cooking it for a bit to tenderize it and then finishing it with a pan fry in oil to crisp it up. Tasted like chicken with a piney note, would have paired well with Pinot Grigio or an IPA.
i never have cared much for the taste of them to be honest with ya. I think I;ve mentioned that before, I give them away to poor hollow folks up the road
I don’t think I would put it above rib-eye, but I personally found it very acceptable. It probably would have been even better if we’d found a good sauce to mix it in.
But man, with as many as you did in last season, I hope you had a few folks to give them away to!
there is this one old fella that loves them. He took every one of them.
Excellent tutorial. It reminded me very muchly of the process my ex used on me during the divorce.
Thanks for guides on field dressing stuff like this. I never had anyone to teach me so I might go squirrel hunting and try the meat now.