Grey squirrel

[SloppyJ]

We have a mix of greys and foxes with greys being the predominant color. I've always preferred the greys. The standard was squirrels and gravy.

 

[Sccritterkiller]

We used to fry them growing up in Appalachia. Save the heads for older neighbor lady...she like the brains scrambled with eggs.

Down here we have a bunch of the big black and white fox squirrels so Squirrel Bog is more popular way to prepare them.

If you have a mess of yearlings fry them. They rest go into bog.

 

[Old Hickory 45]

I fry mine like chicken and make flour/milk/water/fry pan leavings. And I have browned squirrels and added to the crockpot with the gravy fixings and a couple of cans of small taters. NEVER include the rib cage because you will end up with a gazillion small rib bones in the finished pot. I set the crock pot on high for hours. I took some pots full and had feeds at work. My fellow officers and pals really enjoyed it.

 

[Old Hickory 45]

I smoked a batch of squirrels and they turned out great.

 

[Sawitrightoff]

Cut em up, wrap in foil, and bake till meat falls off bone. Save the juice. Then substitute the squirrel for chicken in a pot pie recipe. I use 3 big fox squirrels or 5 cat squirrels

 

[AlabamaMountainMan]

Throw them in an insta pot to tenderize. At 40 minutes in mine you cant even pick the bone up without meat falling off, so 20 minutes should be perfect. Then do whatever you want. Traditional country frying with some country gravy and biscuits, or try using your favorite wing sauce. I like using the BWW garlic parm or texas pete buffalo and pair with some Arby fries.

I also tried the squirrel roll up recipe from MeatEater and it was quite good. Try any recipe you would use for dark meat chicken and you should be happy with it.

I hunt a lot in the MS delta for squirrel and get a good side-by-side comparison of fox squirrel and eastern grey. I can't tell a difference in taste or toughness personally. They both eat great and anyone who has not tried them is missing out.