You can spatchcock your chicken, your turkey, your duck but can you spatchcock your squirrel? You bet you can. Well at least that's what I call this one. Maybe spread eagle?
Our season opened yesterday and this time of the year is the best for bagging a young one. My eyes have been peeled for just that. Been thinking about this for some time. Well one ran into my scope crosshairs and a pellet to the head took it out.
So we will grab some seasoned flour. A number 10 vintage Wagner skillet and a bacon press. Some goose fat too. Preheated the skillet and on another burner the bacon press. Added fat to skillet and coated the squirrel. I had flattened him like a pancake. Ribs just separated at the backbone. Rubbed some of the hot oil onto hot bacon press. Layed the squirrel in and put the press on top. let it sizzle then flipped on its back. Back on went the press for a repeat.
Out when golden brown to a plate both sides looking good.
Then went about eating. Tender fall of the bone good. I could of eaten a half dozen!