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These small fur-bearing animals have scent glands in the small of the back
and under the forelegs and the thighs. These should be removed without cutting
into them. The fat on the squirrel is usually very spare and most people do not
object to its flavor or odor. Squirrel may be cooked successfully by all good
recipes for chicken except that fat should be added to give the necessary rich
flavor. Young tender squirrels can be fried, broiled, and roasted; older
squirrels need to be simmered, fricasseed, or braised. Tasty squirrel meat is
medium red in color, tender, and has a pleasing flavor. There is little gamey
taste and only the oldest and toughest need parboiling.
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