Okay, so, I saw a bunch of people online talking about slow cooker squirrel recipes, and I thought, “Why not?” I mean, I’ve had fried squirrel before, and it wasn’t half bad. Plus, I’ve got this slow cooker that’s just been gathering dust.
First things first, I needed a squirrel. Luckily, my buddy’s a hunter, and he had a couple extra. I’m not gonna lie, preparing it was a bit… well, let’s just say it’s not something I’m used to. But hey, I’m always up for a new challenge. Once I got past that, I rinsed it off real good and patted it dry.
Next up, the seasoning. I kept it simple: salt, pepper, and a little bit of garlic powder. I rubbed that all over the squirrel, making sure to get it into every nook and cranny.
Then came the veggies. I chopped up some onions, carrots, and potatoes – you know, the usual suspects. I tossed those in the bottom of the slow cooker, creating a nice little bed for the squirrel to rest on. If you are familiar with your slow cooker, you can make it. Then I put the squirrel on top of the vegetables.
Now, for the liquid. I poured in some chicken broth, just enough to cover the veggies. Some folks online recommended using mushroom soup, and I can totally see that working, too. If you want to cook it without oil, then broth or soup is a good choice.
Finally, I put the lid on, set the slow cooker to low, and let it do its thing. I think I let it cook for about 6 or 7 hours, but it might need a bit longer depending on your slow cooker. You want the squirrel to be nice and tender, falling off the bone.
When it was done, I carefully took the squirrel out of the slow cooker and let it rest for a few minutes. Then, I shredded the meat off the bone. It was super easy, just like pulling apart a rotisserie chicken.
The Result
- Appearance: Looked pretty good, like a stew almost.
- Texture: Super tender, fell right off the bone.
- Taste: Honestly, not bad at all! It was kind of like dark meat chicken, but with a slightly gamier flavor. The veggies were cooked perfectly, too.
All in all, I’d say it was a success! It’s definitely something I’d try again, maybe with different seasonings or veggies next time. If you’re feeling adventurous, give it a shot. Just be prepared for the, uh, “prepping” part.
