Spicy Fried Squirrel

Eating fried squirrelFried squirrel is something you just have to try. Don’t let your preconceived notions of hillbillies and Appalachian poverty sway you, fried squirrel is delicious. It’s a quick and simple recipe that will fill your belly with lean, clean meat. No antibiotics, no hormones, no gmo’s. Eating food that lived a life in the wilderness instead of a cage is the most nutritious, ethical way to eat. This recipe is designed to be made in the backwoods. You can hunt all morning and have this recipe for lunch!

Begin by gathering the ingredients for the batter:

1 Cup flour

1 Tablespoon black pepper

2 Tablespoons ground red chili pepper

1 Teaspoon cayenne pepper

1 Teaspoon salt

You will also need:

250mL Milk

100mL Frying oil

A fistful of copper .22LR or steel .410 depending on your weapon of choice.

Premix all the dry ingredients (except the ammo) in a plastic baggie. The most tedious part of the prep is done. It’s time to move this operation to the woods.

Fried squirrel ingredientsThrow the ingredients in your field bug out bag and head for the hills!

My friend Ryan and I were fortunate enough to each harvest three squirrels that morning. We would have limited out in the first hour the hills were so thick with squirrels but we saved our shots for the fattest ones. Always go for a clean head shot, it’s humane and keeps the meat clean. Stay away from lead ammo. Even microscopic amounts of lead can build up over time and cause serious neurological damage.

Get a fire going while you clean and quarter the squirrels. Build the fire up high and let it die into a nice bed of coals.

Pour the oil into a pan, cover it, and let it get hot. You’ll know it’s ready when you put a stick in it and bubbles quickly form around it. Don’t rush, if the oil isn’t hot enough then your squirrel won’t fry right. Put some of the squirrel quarters into the batter baggie and shake it up. Make sure you leave a little bit of batter mix to make gravy with.

Frying squirrelPut the pieces into the pan and cover it. Let it sizzle up real good before you turn the pieces. The trick here is getting the skin crispy but not over cooking and drying it out. This is why the oil needs to be so hot.

Once you’ve fried up the quarters, add what’s left of the batter mix to the oil and make a little gravy. It goes great on the squirrel and makes your bannock into something more. Now sit back, relax, and enjoy the bounty that the wilderness provides.

-Richard Hammack