biffo 0 Posted December 17, 2008 Report Share Posted December 17, 2008 theyre buggers to skin compared to rabbits, cant even sleeve em... the head comes off Quote Link to post Share on other sites
devonlad 0 Posted January 3, 2009 Report Share Posted January 3, 2009 Age does affect the cooking time of meats and how it has lived also needs consideration. As a help in gauging age of squirrel try this, if you press either side of the jaw at the back where the upper and lomwer jaws hinge, if there is a little amount of flexibility it will be a youngish squirrel, if however there is no flexibilty in the jaw, you have one which is older and will need longer cooking. Due to the squirrel's musculature gained from its lifestyle it will benefit from a slow cooking method in order to tenderise the meat and extract all the flavour, so stewing or braising will be best suited. Another tip would be to make up a quick marinade, these can be made up with acidic fruits, vinegars, tabasco, spices. all these will help to tenderise and get some more flavour into the meat. I prefer to marinade the meat overnight (older rabbit, squirrel) makes sure the bowl or container containing the meat and marinade is covered as it will take on the smell of other strong flavoured foods in the fridge. Quote Link to post Share on other sites
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