176 squirrel butchery and cooking

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Squirrel butchery and cooking

Written by JP

Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19

Squirrel is one of my favorite wild fare, I bagged my self one at my brothers so I thought you

may like to see how i prepped it, I also salted the skin for a further project.

I took the squirrel with a head shot from the top of an Oak in my brothers garden, nice and

clean kill; they can be a difficult quarry and a well placed shot is needed.

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Squirrels are tough buggers to skin and are more easily skinned if done straight away, I do thisslightly different to a bunny as I wanted a good skin to use so first I open the skin up to thechin.

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I then pull off the back skin and un tuck the front legs and pull so the skin is to the eyes. Usingmy knife I make one cut just between the eyes and ears nice and neat.

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I then pull the skin down and stand on it and pull the rest of the body out in one fluidmovement. If you're slow and careful the tail comes out too..

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I then remove the tail and head ready for drawing the internal organs.

Only the lungs are discarded, I take out the little scent glands near the anus too. Open fromchest down; you have more control of the belly skin this way avoiding the stomach, though it'sno where near as smelly as a rabbit.

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You are then left with this...

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The body is then jointed ready for cooking like so...

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Then I pan fry it with butter salt, pepper, and while its sizzling a good glug of white wine flash itin the pan then once browned on the outside and cooked through take off the heat and rest,then enjoy it!

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- JP

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176 squirrel butchery and cooking

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