KAMPFIRE KOOKIN’

This week we’re going to let THE WAYNEDALE NEWS reader, Mary Frecker, tell you about:

“SQUIRREL, IT TASTES JUST LIKE CHICKEN”

Get your hunter out to bag you 3 or 4 of those fluffy tailed critters. After they are skinned and gutted, soak them in cold water to cover with about 1/2 cup of salt. This will take the gamey taste away. Let soak for about 2 hours, then rinse well in cold water again. They then can be prepared like any other chicken dish: grilled, BBQ’d, roasted, and country fried. This is my family’s favorite recipe:

 

3 to 4 Squirrels (cut up or leave whole)

MARANADE:

1 cup orange juice

3 tbsp. Teriyaki sauce

2 garlic cloves crushed

1/2 tsp. Pepper

1/4 cup olive oil

 

Mix marinade in large Ziploc bag, add the critters. Marinate for 1 to 2 hours. We can grill or wrap in foil and bake at 350 degrees for 45 minutes to 1 hour depending on how plump they were. This will feed a hungry family of 7 (or 2 Boy Scouts).

 

RAY’S PAN FRIED SQUIRREL AND GRAVY

Skin, gut, and soak squirrels as above. Cut each squirrel into 8 pieces (four legs, upper body in two pieces and lower body in two pieces. If squirrels are old, parboil them for 15 minutes and then drain before next step. If squirrels are young then skip the parboil. Dredge squirrel pieces in your favorite seasoned flour or in a mixture of flour, salt, pepper, and paprika (amount of each depends on your taste). Fry squirrel pieces like you would chicken. Set fried squirrel pieces to the side and mix up your favorite gravy from the pan drippings, OR use a canned store bought gravy (chicken, turkey, or beef flavor), OR get a 6oz package of Southern Mills Pepper Gravy from the Wonder Bread Thrift Store on Bluffton Road and mix it according to package directions. Drain off all the grease and use the pan scrapings to flavor the gravy. Bring the gravy to a simmer, add the fried squirrel pieces, and serve with biscuits.

The Waynedale News Staff
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Ray McCune

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