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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
Squirrel is one of my favorite wild fare, I bagged my self one at my brothers so I thought you
may like to see how i prepped it, I also salted the skin for a further project.
I took the squirrel with a head shot from the top of an Oak in my brothers garden, nice and
clean kill; they can be a difficult quarry and a well placed shot is needed.
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
Squirrels are tough buggers to skin and are more easily skinned if done straight away, I do thisslightly different to a bunny as I wanted a good skin to use so first I open the skin up to thechin.
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
I then pull off the back skin and un tuck the front legs and pull so the skin is to the eyes. Usingmy knife I make one cut just between the eyes and ears nice and neat.
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
I then pull the skin down and stand on it and pull the rest of the body out in one fluidmovement. If you're slow and careful the tail comes out too..
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
I then remove the tail and head ready for drawing the internal organs.
Only the lungs are discarded, I take out the little scent glands near the anus too. Open fromchest down; you have more control of the belly skin this way avoiding the stomach, though it'sno where near as smelly as a rabbit.
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
You are then left with this...
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
The body is then jointed ready for cooking like so...
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
Then I pan fry it with butter salt, pepper, and while its sizzling a good glug of white wine flash itin the pan then once browned on the outside and cooked through take off the heat and rest,then enjoy it!
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8/6/2019 176 Squirrel Butchery and Cooking
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Squirrel butchery and cooking
Written by JP
Monday, 11 July 2011 19:09 - Last Updated Monday, 11 July 2011 19:19
- JP
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