With Easter only 4 days away, I’m thinking about our family Easter dinner. Ham- a slam dunk. From there – the possibilities are endless. Lamb? Pork? Chicken Crepes? Rabbit? Probably not the best time of year to cook a rabbit, being Easter and all.
Maybe we’ll have Squirrel. I’m not quite sure how many squirrel I will need for 20 people? This recipe is from White Trash Cooking, one of my fave cookbooks. Remember last year when I posted Dana Pullen’s Chicken Feet and Rice? Another absolutely delish dish.
adapted from “White Trash Cooking” by Ernst Matthew Mickler
Make sure all the hair is cleaned off the squirrel. Cut it up. If it’s old and tough, put it in the pressure cooker for about 15-20 minutes.
Salt and pepper it generously. Cover with flour and fry in a cast iron skillet on medium fire until brown and tender. This is a real sweet meat.
You can smother a squirrel (with gravy) just like a chicken.
-Squirrel is one of the finest and tenderest of all wild meats. Its flavor is mild, rarely gamey. There is no need for soaking, and seldom any need for parboiling.
-Hunting squirrels is not legal in all states. Check your local laws before harvesting (hunter talk) a squirrel. Also confirm with local authorities- if a squirrel dies of old age, or is roadkill, is it legal to use as an ingredient for dinner?
Happy April 1st.