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my grandma would parboil them and then fry them in a pan. Were tasty but still kind of tough.
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Folks parboiled them in order to tenderize them as these little guys can be rather tough. Ya just can't fry them, like chicken. Crock pot, all day works well. I follow many recipes but one of of the most common, is the good old Campbell soups. Many hunters use this basic one on other game.
Cut squirrel into 5-pieces (you do the math) and I usually do 5-squirrels at a time. Pan fry then just like chicken, until brown. Put them into a baking pyrex pan. Sprinkle chopped onions over the top. In a bowl, put in one can of Cambells cream of mushroom soup and thin with milk. Add whatever spices you want, to the soup mix, like salt, pepper, garlic powder and I like to add Chili powder. You can use hotter if you with. Some Worcestershire sauce. Stirr the soup mix and cover the squirrels. Bake in oven for 1-1/2 to 2 hrs. at 350degF. Try to maintain a gravy consistency in that pan by adding more milk.
Boil some New Potatoes in a separate pan or you can use some wild or tame rice. Now, go for it !! ....
Be Safe !!!