Alright, guys, so I decided to go a bit out of my usual routine and tried something totally new. As you know, I always looking for something interesting in the kitchen. And I got my hands on some squirrel and thought, “Why not try making something with this?”
So, the first thing I did was getting the squirrels ready. I skinned and gutted them – not the most fun part, I’ll admit, but it’s gotta be done. I cut each one into four pieces. Then, I soaked them in cold water with a bit of salt. I heard this helps pull out the blood, so I gave it a shot. After a while, I rinsed them off and got them ready for the next step.
I wanted to make sure these little guys were tender, so I tossed them into my pressure cooker. I cooked them for about 25 minutes. And let me tell you, they smelled pretty interesting while they were cooking – kind of like a mix of duck and something else I couldn’t quite put my finger on.
Now, for the fun part. I threw together a stew. I love using my slow cooker for stews because it just makes everything so tender and flavorful. I chopped up some potatoes, carrots, a green bell pepper, and some onions. I threw all of that into the slow cooker, along with the squirrel meat. And added some water, because you gotta have that broth, right?
But I wanted a little more kick, so I also made a sauce. I combined some ketchup, Worcestershire sauce, brown sugar, chili powder, and a bit of hot sauce in a bowl. I mixed it all up and poured it over everything in the slow cooker. Then, I just let it do its thing for a few hours.
I’m not gonna lie, the waiting was the hardest part. But when it was finally done, I dug in. And you know what? It wasn’t half bad! The squirrel meat was really tender, and the flavor was pretty unique. It was gamey, but in a good way, and the sauce gave it a nice little kick. My taste buds thought it was like a mix of game hen, duck, and buffalo meat. The stew was herby, spicy, and, yeah, a bit gamey, but it all worked together.
- Squirrel Prep: Skin, gut, and quarter the squirrels. Soak in salted cold water, then rinse.
- Tenderize: Pressure cook the squirrel pieces for 25 minutes.
- Stew Ingredients: Chop potatoes, carrots, green bell pepper, and onions.
- Sauce Mixture: Combine ketchup, water or stock, brown sugar, Worcestershire sauce, chili powder, and hot sauce.
- Slow Cook: Combine everything in a slow cooker and cook until tender.
So, there you have it. My little cooking adventure. It was definitely something different, but I’m glad I tried it. If you’re feeling adventurous, give it a go. You might just surprise yourself!
