Is it safe to eat squirrel meat?

[BilletHead]

3 minutes ago, ness said:

Ahh, thanks for the offer but you don't need to do that!

  Are you chicken? Or just a squirrel 🤣 ?

[fishinwrench]

10 hours ago, BilletHead said:

You cannot just fry an old squirrel and think it's not going to be tough.  I'm just going to say this it like it or not. You don't know what you are doing with your meat. 🤣

Listen, I've had enough of your cooking to know that you could take an old army boot and make it taste delicious.  

I don't think I could ruin a rabbit meal if I tried.....but I know darn well that squirrel isn't as forgiving.   That was the only point I was trying to make.  😊

[BilletHead]

Just now, fishinwrench said:

Listen, I've had enough of your cooking to know that you could take an old army boot and make it taste delicious.  

I don't think I could ruin a rabbit meal if I tried.....but I know darn well that squirrel isn't as forgiving.   That was the only point I was trying to make.  😊

               Ok all is forgiven, I guess. 😆 Carry on two stroker Mr. Evinrude !

[Johnsfolly]

Squirrel don't scare us at all. I do tend to braise them more than any other preparations. You know that we do like Hank's Aurora recipe. We follow that and also have a few preparations of my own that we enjoy. Rabbits are meatier and as Wrench mentioned a bit more forgiving to prepare. However, I do prefer squirrel over rabbit since I find that they have more flavor.

[tjm]

Probably any meat Mama "fried" was actually braised, perhaps 'steam-fried' or 'pressure-fried'; as heavy and tight fitting as that cast lid was. 

Do those canned meats count as part of the "possession limit"? I've been told that frozen game counts, but never was sure.

[Flysmallie]

10 minutes ago, tjm said:

Probably any meat Mama "fried" was actually braised, perhaps 'steam-fried' or 'pressure-fried'; as heavy and tight fitting as that cast lid was. 

There is no lid in frying! My grandmother would have beat you out of her kitchen. 

[BilletHead]

7 minutes ago, tjm said:

Probably any meat Mama "fried" was actually braised, perhaps 'steam-fried' or 'pressure-fried'; as heavy and tight fitting as that cast lid was. 

Do those canned meats count as part of the "possession limit"? I've been told that frozen game counts, but never was sure.

            Ours were too and that can help break the meat into submission. some of the medium ones as I call them were fried and removed. The sticky bits were covered with water, some cheap white wine or chicken broth and other seasonings if wanted. Just like your mom put on a skillet lid to match that skillet with the liquid approx. halfway up the meat sides. onto the simmer burner low and walk away then check minimally to keep that liquid there. Absolutely nothing wrong with that.

[BilletHead]

3 minutes ago, Flysmallie said:

There is no lid in frying! My grandmother would have beat you out of her kitchen. 

               Tjm knows what he is saying. Fried first lid off then broken down with steam. Hot going to be crispy but just as tasty. 

   Sounds like my grandma and mom. There was bacon grease or lard always used too I am betting!

[tjm]

Home rendered lard of course.

[Flysmallie]

1 hour ago, BilletHead said:

               Tjm knows what he is saying. Fried first lid off then broken down with steam. Hot going to be crispy but just as tasty. 

   Sounds like my grandma and mom. There was bacon grease or lard always used too I am betting!

Nobody did that in south Oklahoma. Lard yes, steamed meat no. 
 

We had fried food almost every meal. Now I rarely do.