Squirrel butchering & recipes

dixie_dean_2

After a long saga I have finally managed to get hold of some squirrels for eating. I was hoping for maybe 3, already dressed, but have some how been persuaded/bullied into getting 24 of the little blighters, complete with fur, head, tail the lot. The bloke I got the off made it sound really easy to prepare them but have just tried and given up as the smell from the guts was highly unpleasant, I had no idea how to gut it and it was very tricky to get the fur/skin off. Advice needed...the bloke said they would keep as they are for 4-5 days (they were killed yesterday). I'm keeping them in a cardboard box in the garage - does 4-5 days sound reasonable? If I go into a butchers will they do it for me? Or just laugh and call the police? Any other thoughts or ideas as to !!!!!! I can do?

tanith

Yuk!!! can't imagine for one minute why your would want to EAT squirrel? no advice as to gutting and skinning I'm afraid it just make me heave at the thought of it... sorry.. I am sure someone who has done this will be along sooner or later....

chuckles1066

dixie_dean wrote: »

After a long saga I have finally managed to get hold of some squirrels for eating. I was hoping for maybe 3, already dressed, but have some how been persuaded/bullied into getting 24 of the little blighters, complete with fur, head, tail the lot. The bloke I got the off made it sound really easy to prepare them but have just tried and given up as the smell from the guts was highly unpleasant, I had no idea how to gut it and it was very tricky to get the fur/skin off. Advice needed...the bloke said they would keep as they are for 4-5 days (they were killed yesterday). I'm keeping them in a cardboard box in the garage - does 4-5 days sound reasonable? If I go into a butchers will they do it for me? Or just laugh and call the police? Any other thoughts or ideas as to !!!!!! I can do?

Dunno but HERE'S a nice recipe once you're ready......

danz0l

Apparently you can only legally eat greys as reds are protected. A butcher might skin them for you ?

I know i couldn't skin and gut it, ewwwww. But i'd love to know how they taste if you manage it.

If its good enough for Jamie Oliver, well you know the saying

http://news.bbc.co.uk/1/hi/uk/4835690.stm

dixie_dean_2

Cheers guys...now, back to my question...

dixie_dean_2

Damn, my 1000th post should have been better than that !!!!!

chuckles1066

dixie_dean wrote: »

Cheers guys...now, back to my question...

I'd take them to a butcher; they sell pigeons and rabbits so I don't see why they'd baulk at skinning and preparing a few squirrels.

Vermin are vermin at the end of the day.

windowshopper100

Dixie - I'm not sure I'd want to leave the guts in for 4-5 days. I know that you can do that to gamebirds if you like them 'flavoursome', but if squirrels are more resembling of rabbits, which are gutted (paunched) in the field, then the sooner the better.

Do it outside, slit down the middle, hand in a plastic bag, dive in and pull it all out.

Not sure where the best places on the animal would be to slit the skin and pull it off though.

Have a look on Hugh Fearnly-Whittingstall's River Cottage site - there's forums on there you can search. There may even be photos. Definitely of rabbits and you can apply the same principles.

At least with 24 of them you can write a few off while you're practicising if you pull them about too much.

Well done, you're very brave.

Gingham_Ribbon

If you've given up because of the smell, rather than the actual butchering, there are only 2 ways to deal with it.

Either disguise the smell as best you can (with oil burners?) or get someone else to do it. I am not sure a butcher would do it in his shop - I don't know what the law is now and there may be issues with not knowing if they're carrying disease, but it's worth asking.

windowshopper100

Found this on http://www.reviewcentre.com/vt115354_start0_orderasc.html

"Slit the squirrel (carefully) up the torso not deep and don't puncture bladder. Slight cuts up each leg, remove feet, remove head for easier then gut and just pull skin off like a very tight shirt. Some people like to stand on it and pull. for a pictoral and a good read The Ultimate Guide to Squirrel Hunting by BOb Gooch.

Though the title is slightly misleading, he dosen't address air gun hunting of the fury little critters.

But they are tastey.

By the way, be sure to remove the feet in the skinning process. A few years ago I was at a meal with a bowel of squirrel and gravy (which i grew up on and like immensely). I'm not sure if you know this (if you already do, I'm sorry no offense intended) but a squirrel's fore feet are tiny hands, flexed by the muscles in it's "forearms". I bit down on a leg...and the litte miscreant grabbed my lip! almost stopped my heart. He really didn't want to go down, so, cut off the feet."

Hope this doesn't put you off too much.

Stephen_Leak

I've had a quick "Google" and found this. I particularly liked the phrase, "The grey squirrel is little more than a rat with a spin doctor".

Evidently, it tastes like rabbit but is a bit richer, and you can use any recipe for rabbit.