Anybody got started yet?

[BilletHead]

   Well let the harvest begin. Up to seven. Two came from this morning.

Taste like chicken? Nope tastes like squirrel. Both of these were big ballers old bucks. I took a third one out of the fridge that was taken three days ago. Gonna be tough. Time to get out the insta pot. Salted the pieces, a little broth in bottom of the pot. Squirrel on the little rack inside. 25 minutes at high. After pressure release this is what we had. 

  I heated up the peanut oil and Pat did a dry breading, wet in the broth from the pot and then another roll in the breading. Then I gave it a swim in the hot oil 

 

 

  Sides of some kind of bagged salad with the dressing provided. Need to get more of that, 

Some Thai sweet chili sauce for dipping. Ooh this hit the spot today.

  Like I said life is good in the Billet hood. Wowsers.

[Quillback]

Looks very tasty!

[Terrierman]

I'm really glad you enjoy that enough to go to all the trouble.  It does look and sound really good.  When I still squirrel hunted, we made squirrel cacciatore often.  It's a good way to deal with the tough ones.  Basically pan fried like yours and then stewed in Italian gravy with lots of peppers, onions and garlic.  Your choice of pasta to serve it over.  Bowties were my usual.

[snagged in outlet 3]

3 minutes ago, Terrierman said:

cacciatore

Nice!!!  That's a dish I've never heard of enyone talking about outside of family.  Poor italians used roof rabbits for that too...😆

[BilletHead]

6 hours ago, Terrierman said:

I'm really glad you enjoy that enough to go to all the trouble.  It does look and sound really good.  When I still squirrel hunted, we made squirrel cacciatore often.  It's a good way to deal with the tough ones.  Basically pan fried like yours and then stewed in Italian gravy with lots of peppers, onions and garlic.  Your choice of pasta to serve it over.  Bowties were my usual.

Its no trouble at all doing it this way. Pressure cooking just takes place of your stewing or long braise.

[Ryan Miloshewski]

I am up to 7 in the backyard. They started chewing my flowers so it was time to do a little population control. Nice young ones, too.

[Flysmallie]

Still the best squirrel deterrent there has ever been. They don’t even try for the bird feeders anymore. The new group of young ones learned that across the top of the privacy fence is no safer than being on the ground. Stay in the trees at least 8 foot up. And don’t slip. It’s a game to her and she’s really good at it. 
 

[Mitch f]

46 minutes ago, Flysmallie said:

Still the best squirrel deterrent there has ever been. They don’t even try for the bird feeders anymore. The new group of young ones learned that across the top of the privacy fence is no safer than being on the ground. Stay in the trees at least 8 foot up. And don’t slip. It’s a game to her and she’s really good at it. 
 

What’s her name again,  Smoochie Cinderella??

[Johnsfolly]

On 6/4/2024 at 10:54 AM, snagged in outlet 3 said:

Nice!!!  That's a dish I've never heard of enyone talking about outside of family.  Poor italians used roof rabbits for that too...😆

I used to make a chicken version of cacciatore. Was a great way to elevate cheap chicken back in the day. Now there is no cheap chicken🙄. 

[snagged in outlet 3]

1 hour ago, Johnsfolly said:

I used to make a chicken version of cacciatore. Was a great way to elevate cheap chicken back in the day. Now there is no cheap chicken🙄. 

Great with rabbit...