1. Hunting or Sourcing:
- Obtain squirrel meat through legal hunting or purchase it from a reputable source.
2. Skinning and Cleaning:
- Skin the squirrel by making an incision along the belly and carefully removing the pelt.
- Remove the internal organs and discard them properly.
- Rinse the squirrel thoroughly under cold water to remove any remaining dirt or debris.
3. Soaking:
- Soak the squirrel meat in cold water for several hours or overnight. This helps draw out any remaining blood and impurities, resulting in a cleaner taste.
4. Marinating (Optional):
- Marinate the squirrel meat in a mixture of herbs, spices, and liquids (such as buttermilk or wine) to enhance the flavor. Marinating can be done for several hours or overnight.
5. Cooking:
- Choose your preferred cooking method, such as roasting, baking, frying, or stewing.
- Cook the squirrel meat thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.
6. Seasoning:
- Season the squirrel meat with salt, pepper, and other herbs or spices to your taste.
7. Serving:
- Serve the cooked squirrel with accompaniments such as mashed potatoes, vegetables, or rice.
8. Enjoy:
- Enjoy the squirrel meat, being mindful of any bones that may be present.
Tips:
- Wear appropriate protective gear when handling and preparing the squirrel to avoid direct contact with its body fluids.
- Consider double-checking with local regulations and guidelines for hunting and consuming squirrel meat.
- Cooking times may vary depending on the cooking method and the size of the squirrel. Always ensure the internal temperature reaches 165°F (74°C).