GROUND SQUIRREL RECIPE RECIPES

Steps:

• Using a two-tined fork, pierce the quartered squirrels or rabbits many times.
• Lay the meat in a baking dish or a food-safe tub.
• Pour the buttermilk over the meat and add the hot sauce, stirring to combine.
• Cover and refrigerate for 4 hours or overnight.
• Heat 3 inches of oil in a deep cast-iron pan over low to medium heat until it reaches 325°- 350°. Use a deep fry thermometer to measure the temperature.
• In a pie plate or baking dish, combine the flour and the cayenne pepper.
• Remove the meat out of the marinade, let the excess liquid drip off, and set the meat on a plate.
• Season the meat with salt and pepper, then dredge the meat in the flour.
• Working in batches, fry the meat on one side until golden brown and crispy.
• Using tongs, turn each piece over and fry on the second side until browned and crispy.
• Lift out a piece of meat and place it on a rack set into a baking sheet or on a baking sheet lined with paper towels.
• Use an instant-read thermometer to check the internal temperature of the meat; it should be at least 160°.
• When all the meat is cooked, let the pieces drain.
• Sea­son with additional salt as soon as they come out of the oil.

Steps:

• Roll the squirrel pieces in flour, salt, and pepper.
• Brown in butter.
• Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
• Add the tomatoes and continue to simmer another hour.