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Cleaning the squirrels is easier when they are warm. Squirrel hides cling tightly to the carcass. The best way is to cut around the body and then pull the hide in opposite directions with both hands. Clean and wash the squirrels and freeze until you have the five (or so) it takes for a stew.

I like to first salt, flour and brown the cut-up squirrels in hot oil. There is no need to cook completely done, just brown. Boil the meat in a pot until the meat falls off the bone. This will take an hour or two. Remove and debone the meat. Then add canned corn, stewed tomatoes, cut-up onion, 1/4 of a bell pepper, salt and pepper to taste to the squirrel meat and water. You will need to add more water as it cooks. If the end result taste too “fresh” add a little more salt. Also try a tablespoon of vinegar and see if you like that additive.

Play around with the recipe. You can spice it up or cook it bland or put in other things like cut-up potatoes. Almost anything works except carrots.
Be patient, it is going to take some hours to finish up the stew. The squirrel can also be browned and started in a crock pot while you are out hunting and the stew finished when you get back.

EEK!

Run Shades Run!!

And if you cook 'em live, they taste fresher!

Red ones is best, reduce the leavin's and you get a nice red gravy for mashed 'taters. Mmmmmm.

- horseman88

Run Shades Run!!

Thank you for resisting the temptation to use the biographical film of my life entitled; "Run Fatboy, Run!"