Welcome to The Outdoorsman's Kitchen category of our blog. Unlike most recipe sites, we aren't providing 10 pages of backstory that no one cares about before getting to our recipes. The Outdoorsman's Kitchen focuses on recipes that can be made with game meat. This recipe, southern fried squirrel.
Southern Fried Squirrel
prep time: 45 - 60 minutes
cook time: 20-30 minutes
Ingredients:
4-6 squirrels, cleaned and dressed
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
Vegetable oil, for frying
Chopped parsley, for garnish
Instructions:
Rinse the cleaned squirrels under cold water and pat them dry with paper towels.
In a large bowl, pour the buttermilk over the squirrels and allow them to soak for at least 30 minutes. This will help tenderize the meat and reduce any gaminess.
In another bowl, combine the flour, salt, black pepper, garlic powder, paprika, and cayenne (if using).
Heat the vegetable oil in a large, deep skillet, filling it to a depth of about 1 inch. You want to have enough oil to submerge the squirrels halfway.
Shake off the excess buttermilk from the squirrels, then dredge them in the seasoned flour mixture, ensuring they are evenly coated.
Carefully place the squirrels in the hot oil, cooking them in batches if necessary to avoid overcrowding the pan.
Fry the squirrels for about 10-15 minutes per side, or until they are golden brown and crispy. Be sure the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.
Once done, remove the fried squirrels from the oil and allow them to drain on a paper towel-lined plate.
Serve the fried squirrel hot, garnished with chopped parsley.
Southern fried squirrel is often served with a side of mashed potatoes or green beans, and maybe some cornbread to complete the meal. Enjoy this traditional dish and embrace the rich, unique flavors of wild game!
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