Squirrel Report: Follow Up

In reference to squirrels.

I’m not much of a cook and I try to avoid hassling Mrs. Curmudgeon with dead fauna I’ve brought home. I generally avoid bringing home anything that’s not big game or filleted fish. The squirrel thing was an outlier and an excuse to exercise Grandpa’s gun. (I suppose it’s mine now but it’ll always be Grandpa’s Gun to me.)

Lucky for me Mrs. Curmudgeon stepped up to the plate, marinated the living shit outta’ the mess I’d made, and cooked them up beautifully. I hadn’t been serious about the whole “dinner” part of the affair and only bagged two. It was so good I wished I’d paid attention and gathered half a dozen or so. Live and learn.

About AdaptiveCurmudgeon

Adaptive Curmudgeon is handsome, brave, and wise.
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0 Responses to Squirrel Report: Follow Up

  1. AuricTech says:

    “It was so good I wished I’d paid attention and gathered half a dozen or so.”

    Well, there’s always more where they came from.

    • Especially since our outdoor cat is in medical retirement.

      • Heath J says:

        Hell, no matter how healthy the feline, they’re always inadequate to the pest population…

        We’re currently supporting a Special Needs barn cat that would’ve starved to death long ago without supplemental calories. If he wasn’t so cute, I’d let him..

  2. Kim Peterson says:

    What was that marinade?

    • Mrs. Curmudgeon is allergic to following recipes so it was more or less made up on the spot. It started with mostly Worcester Sauce and lemon juice. Some spices were added but I have no idea what they were. I’m pretty sure some booze was involved to top it off… possibly rum? Then… I dunno maybe some other stuff? (All I know is that the booze wasn’t from my best bottles. You can’t waste good bourbon on a squirrel. Also it wasn’t wine.)

      I think the true secret was to stuff it all in a bag and patiently marinate a few days and not rush things. Plus I have a feeling that Worcester sauce and lemon is a real good start. (Maybe we went a little heavy on the lemon.)

      It was super tasty. Sorry I have no better details.

      • Mark Matis says:

        You’re probably OK as long as she didn’t recruit Bowling Pin to mix it up with his webbed feet. Never know WHERE those things have been lately…
        }:-]

    • Mrs. Curmudgeon is allergic to following recipes so it was more or less made up on the spot. It started with equal parts Worcestershire sauce and lemon juice. Some spices were added but I have no idea what they were. I’m pretty sure some booze was involved to top it off… possibly rum? Then… I dunno maybe some other stuff? (All I know is that the booze wasn’t from my best bottles. You can’t waste good bourbon on a squirrel. Also it wasn’t wine.)

      I think the true secret was to stuff it all in a bag and patiently marinate a few days and not rush things. Plus I have a feeling that Worcestershire sauce and lemon and something with alcohol in it is a real good start and everything after that is window dressing. (Maybe we went a little heavy on the lemon.)

      It was super tasty. Sorry I have no better details.

  3. Paul Bonneau says:

    I tried barbequeing a squirrel once. Ended up so tough I couldn’t even take a bite off it. Marinate forever…

  4. BS Nelson says:

    Had the same thing happen here. Convinced the Mrs that squirrels are edible and now we are having them as hors d’oeuvres for Thanksgiving. She did a Buttermilk and bake deal, and they turned out tender and GBD, or Golden Brown and Delicious. She put her recipe on http://americanloon.com/2015/10/21/pretty-squirrelly/

  5. Mark Matis says:

    Best squirrel stew ever:

    }:-]

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