Me too, or a bit too gamey ... must be a different sort of squirrel
. Next time I get offered one, which could be soon if I ask me friend what shoots 'em, I'll try it simple and your way Native.
The "gamey" depends entirely on it's diet. If it's been eating mast or grain it'll be fine. If it's been anything else (and they're pretty much omniverous) it'll probably be gamey.
As to how "bland" it is, that depends entirely on whether you season it or not.
I've shared one of my favorite recipes before but I'll do it a gain here:
Ingredients:
-Four squirrels cut up into quarters
-Flour
-Salt & Pepper to taste
-Cooking oil (vegetable oil or rendered pork fat)
-Chicken stock or broth
-Onions (optional)
-Garlic (optional)
Method:
Season the squirrel pieces to taste with salt & pepper (and cayenne if desired) and then dredge them in the flour. Let stand a few minutes for coating to stick and dredge again. Let stand another few minutes while heating the oil in a skillet (deep enough to shallw fry the squirrel) Once hot (about the same temp as for frying chicken) shallow fry the pieces turning once to fry both sides until golden brown. Remove squirrel from oils and discard all but a few tablespoons of the oil in the pan.
Next slice the onions and/or garlic and saute in the oil if desired. Add enough flour to make a roux. then add chicken stock to thin the gravy to the desired consitency and season to taste.
Serve with a side of rice (or mashed potatoes) and a green leafy vegetable such as collards and cornbread. Reccomended beverage is sweetened ice tea by the pitcher.
On the other hand, for cooking a big, tough Red Squirrel or Fox Squirrel a slow cooker might be needed (or maybe a Coq au Vin recipe)
