Cooking squirrel

RUSSIA — Joan Monnin, of Russia, shared her recipe for squirrel with Sidney Daily News readers:

Squirrels, cut into pieces (Joan gets 2 hind legs, 2 front legs, and then cuts the torso in half)

Enough oil to cover the bottom of a 12-inch t0 14-inch skillet to 1/4-inch deep

Salt water for soaking squirrel pieces


Salt and pepper to taste

Soak squirrel pieces in salt water to cover for about 45 minutes. This eliminates the wild game taste. Once oil in frying pan is hot, put squirrel into pan. Pepper and salt squirrel. Fry meat, turning pieces several times until squirrel is done.

Put enough water into Crock-Pot or roaster to cover bottom and create steam. Put fried squirrel into Crock-Pot or roaster and steam on high for about an hour to “let it get good and tender,” she said.

Serve with mashed potatoes and gravy “and you have a great meal.”

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