Eating invasive spicies.

[BilletHead]

52 minutes ago, Johnsfolly said:

I agree that the size would be indicative of a larger and older squirrel. Pressure cooker could make that tender but might not have a good mouth feel. Someone need to try this state side 😉

         You and me both buddy.  Have not had a problem with overcooked squirrel from pressure. Key is to label your squirrel by age and when you do a batch match them and time accordingly. 

[Johnsfolly]

1 hour ago, BilletHead said:

         You and me both buddy.  Have not had a problem with overcooked squirrel from pressure. Key is to label your squirrel by age and when you do a batch match them and time accordingly. 

I find that the last few years that I have hunted squirrrels back in MO, I targeted the smaller and younger ones early in the year. Those I would treat as you would a tender squeal (squirrel/veal). Then any killed in the fall or winter I treat as the older ones with braising first. I never killed enough to label them as you suggest, but will keep that in mind for the future.

[MOPanfisher]

Squirrels cry out for the cast iron skillet. Browned and then steamed to tender, and of course gravy.  Man I wish I had a skillet full right now.  Instead I will likely take the wife out for supper, cheap Chinese buffet