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Smoked squirrel - It's what's for supper!

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Joined
Jun 11, 2009
Messages
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901
Location
Fair Grove, MO
The June/July 2021 issue of "Traditional Bowhunter" magazine has a recipe for smoked squirrel nachos. I got my issue about a month before our squirrel season opened so I knew what I was going to do with the first few I killed. Last night I smoke the three squirrels I killed last Sunday.

Here's what they looked like before going on the smoker. I used a dry rub of my own concoction but you can use anything you like. I smoked them for one hour at around 250 degrees.

QCFoRAj.jpg


After smoking, I put the squirrels in a 13x9 baking pan with 4 cups of beef/chicken broth plus a sliced sweet onion. I covered the pan with foil and put it back in the smoker for another 2 hours. Here is what they looked like when I brought them in the house.

6Nmyw4G.jpg


The next time I do this, I will put the pan of squirrels in the oven instead of the smoker and will probably keep them in for 2 1/2 hours. Why? Well, I'm not putting any more smoke into the meat and I can control the temperature better with the oven. Also, The meat was tender, but it wasn't fall-off-the-bone tender. Nevertheless, here is the pile of meat I got off of three squirrels. Me and the dogs thought it tasted mighty fine!

Rk0d4vn.jpg


I will be adding to my squirrel tally over the week and will try this recipe again.

Darren
 
Closest thing we have is possum or maybe Koala.
Wonder if anyone would mind if I.......... a koala?
Ye'll need to come up here to North America and try our possum! Only marsupial on the continent! Impervious to rattlesnake bites, has a pretensil tail, and can play dead to survive an attack! Fed on vegetables for a month they taste fantastic! But not the nursing mammies. T'ent right.
 
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