Alright, let’s talk about cookin’ squirrel in that there slow cooker. You know, the one that sits on the counter and does all the work for ya. I ain’t no fancy chef, but I know how to make a good meal, and squirrel…well, squirrel can be mighty tasty if you do it right.
First off, you gotta get yourself some squirrels. Now, where you get ‘em is your business, but make sure they’re cleaned good. Nobody wants fur in their stew, ya hear? I usually boil ‘em first, makes gettin’ the meat off the bones a whole lot easier. Just boil ‘em till they’re tender, like when you can stick a fork in ‘em real easy.
Once they’re boiled, you gotta pick all that meat off. It’s a bit of a chore, but worth it, trust me. Then, I like to flour the meat a little. Just toss it in a bag with some flour and pepper, shake it up good. This helps make it a little crispy when you brown it.
Next, you wanna brown that meat. Get yourself a pan, put a little oil in it, and fry that squirrel meat till it gets nice and brown. Don’t overcook it, just sear it up a bit.
- Get your squirrels cleaned and ready.
- Boil them until tender.
- Pick the meat off the bones.
- Flour the meat with some flour and pepper.
- Brown the meat in a pan.
Now for the slow cooker part. This is where it gets easy. You can throw all sorts of things in there with the squirrel. I like to use onions and carrots, maybe some potatoes too. Chop ‘em up, not too small, not too big, just right. You can use those little carrots if you want, the ones they sell already peeled. Saves you some work.
You gotta season it up good, too. Salt, pepper, whatever else you like. Don’t be shy with the seasonings. Some folks like to add a little garlic, maybe some herbs. I’ve even heard of people puttin’ in a little bit of wine, but I ain’t never tried that myself. Seems a bit fancy for squirrel, but hey, to each their own.
Put the browned squirrel meat in the slow cooker, then throw in your vegetables. Add some water or broth, just enough to cover everything. Then, put the lid on and let it cook. How long you cook it depends on how tender you want the meat. I usually let it go for several hours, on low. The longer it cooks, the more tender it gets.
And that’s pretty much it. It ain’t rocket science, just good, simple cookin’. When it’s done, that squirrel meat will be fall-off-the-bone tender, and the vegetables will be soft and flavorful. Serve it up with some bread, maybe some biscuits, and you got yourself a hearty meal. It’s the kind of food that sticks to your ribs, you know? Perfect for a cold day.
Now, some folks might turn their nose up at squirrel, but they don’t know what they’re missin’. It’s a good, lean meat, and it tastes kinda like chicken, but…well, it’s got its own flavor, kinda nutty. Hard to explain, you just gotta try it. And cooking it in the slow cooker is the best way to do it, makes it real tender and juicy.
So, there you have it. My way of cookin’ squirrel in a slow cooker. It ain’t fancy, but it’s good eatin’. And that’s what matters, right? Good, honest food, made with love. Give it a try, you might just surprise yourself.
Remember, don’t be afraid to experiment. Try different vegetables, different seasonings. That’s the fun of cookin’, makin’ it your own. And don’t forget, slow cookin’ is all about patience. Let that squirrel simmer low and slow, and it’ll reward you with a delicious meal.
And one more thing, if you ain’t got no slow cooker, you can still make this. Just use a big pot on the stove, turn it down low, and let it simmer for a few hours. It’ll take a little more watching, but it’ll still taste mighty good.
Now go on and get cookin’! You got this.
Tags: [slow cooker, squirrel, recipes, meat, stew, cooking, easy, simple, hearty, dinner]
