Squirrel meat has been a staple in many cuisines, particularly in Southern American and wild game cooking. However, cooking squirrel can be a bit tricky, as it can be tough and chewy if not prepared correctly. One of the best ways to cook squirrel is by pressure cooking it before frying. But how long should you pressure cook squirrel before frying it to achieve that perfect tender and crispy texture? In this article, we will delve into the world of pressure cooking and frying squirrel, exploring the best techniques and times to ensure a delicious and mouth-watering dish.
Understanding Squirrel Meat
Before we dive into the cooking process, it’s essential to understand the characteristics of squirrel meat. Squirrel meat is lean and has a low fat content, which can make it prone to drying out if overcooked. It’s also a game meat, which means it can be tougher than domesticated meats like chicken or beef. However, with the right cooking techniques, squirrel meat can be incredibly tender and flavorful.
The Benefits of Pressure Cooking Squirrel
Pressure cooking is an excellent way to cook squirrel meat, as it allows for quick and even cooking. Pressure cooking works by trapping steam inside a sealed pot, which increases the internal pressure and temperature. This process breaks down the connective tissues in the meat, making it tender and easy to chew. Pressure cooking also helps to retain the moisture and flavor of the meat, resulting in a more succulent and delicious dish.
How to Pressure Cook Squirrel
To pressure cook squirrel, you will need a pressure cooker or Instant Pot. Here’s a basic recipe to get you started:
- 1-2 squirrels, cleaned and cut into pieces (legs, thighs, and back)
- 1 tablespoon of oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of chicken or game broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
Add the oil, onion, and garlic to the pressure cooker and sauté until the onion is translucent. Add the squirrel pieces, broth, salt, pepper, and paprika. Close the lid and set the valve to “sealing”. Cook on high pressure for 10-15 minutes, depending on the size and age of the squirrel.
How Long to Pressure Cook Squirrel Before Frying
The cooking time for pressure cooking squirrel will depend on the size and age of the animal. Generally, younger squirrels will require less cooking time than older ones. Here are some guidelines for pressure cooking squirrel:
- Baby squirrels (less than 6 months old): 5-7 minutes
- Young squirrels (6-12 months old): 7-10 minutes
- Adult squirrels (over 1 year old): 10-15 minutes
It’s essential to note that these times are approximate and may vary depending on the specific pressure cooker or Instant Pot you are using. It’s always better to err on the side of caution and check the meat for tenderness before frying.
The Importance of Resting Time
After pressure cooking the squirrel, it’s crucial to let it rest for 10-15 minutes before frying. This allows the meat to redistribute the juices and relax the fibers, making it more tender and easier to chew. During this time, you can prepare the breading and frying station.
Preparing the Breading Station
To fry the squirrel, you will need a breading station with the following ingredients:
- 1 cup of all-purpose flour
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of buttermilk
- Vegetable oil for frying
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. Pour the buttermilk into a separate shallow dish. Dip each piece of squirrel into the buttermilk, coating it completely, then roll it in the flour mixture to coat.
Frying the Squirrel
To fry the squirrel, heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add a few pieces of the breaded squirrel to the skillet. Do not overcrowd the skillet. Fry the squirrel for 2-3 minutes on each side, or until it is golden brown and crispy. Repeat with the remaining pieces of squirrel.
Tips for Frying Squirrel
- Use a thermometer to ensure the oil reaches the correct temperature (350°F).
- Do not overcrowd the skillet, as this can lower the oil temperature and result in greasy or undercooked squirrel.
- Use a slotted spoon to remove the squirrel from the oil and place it on a paper towel-lined plate to drain excess oil.
Serving Suggestions
Fried squirrel can be served with a variety of sides, such as mashed potatoes, collard greens, or cornbread. You can also serve it with a dipping sauce, such as ranch dressing or BBQ sauce.
| Serving Suggestions | Description |
|---|---|
| Mashed Potatoes | A classic comfort food that pairs perfectly with fried squirrel. |
| Collard Greens | A Southern staple that complements the rich flavor of fried squirrel. |
| Cornbread | A crumbly and flavorful bread that pairs well with the crispy exterior of fried squirrel. |
Conclusion
Pressure cooking and frying squirrel can be a delicious and rewarding experience. By following the guidelines outlined in this article, you can achieve tender and flavorful squirrel that is sure to impress your friends and family. Remember to always use caution when handling wild game meat, and to cook it to the recommended internal temperature to ensure food safety. Happy cooking!
What is the best way to prepare squirrel for pressure cooking?
To prepare squirrel for pressure cooking, it’s essential to clean and dress the animal properly. Start by removing the innards and any excess fat, then rinse the squirrel under cold water to remove any dirt or debris. Pat the squirrel dry with paper towels to remove excess moisture, which will help the seasonings adhere to the meat.
Next, season the squirrel with your desired herbs and spices. You can use a store-bought seasoning blend or create your own using ingredients like salt, pepper, garlic powder, and paprika. Be sure to coat the squirrel evenly, making sure to get some seasoning under the skin as well. This will help bring out the natural flavors of the meat and add depth to your dish.
How long does it take to pressure cook squirrel?
The cooking time for pressure-cooked squirrel will depend on the size of the animal and your personal preference for tenderness. As a general rule, you can cook squirrel in a pressure cooker for 30-40 minutes for a small to medium-sized animal. If you prefer your meat to be fall-off-the-bone tender, you may need to cook it for an additional 10-15 minutes.
It’s also important to note that you should always follow the manufacturer’s instructions for your specific pressure cooker model. Some models may have different cooking times or settings, so be sure to consult your user manual before cooking. Additionally, make sure to let the pressure release naturally for 10-15 minutes before opening the lid to ensure the meat is cooked to a safe internal temperature.
Can I fry squirrel after pressure cooking?
Yes, you can definitely fry squirrel after pressure cooking. In fact, this is a popular method for achieving crispy, golden-brown skin while maintaining tender meat. To fry squirrel after pressure cooking, simply pat the meat dry with paper towels to remove excess moisture, then dredge it in a mixture of flour, cornstarch, or panko breadcrumbs.
Heat about 1/2-inch of oil in a skillet over medium-high heat until it reaches 350°F. Carefully place the squirrel in the hot oil and fry for 2-3 minutes on each side, or until the skin is golden brown and crispy. Remove the squirrel from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!
What type of oil is best for frying squirrel?
When it comes to frying squirrel, you’ll want to use a neutral-tasting oil with a high smoke point. Some good options include peanut oil, vegetable oil, or avocado oil. These oils have a mild flavor that won’t overpower the natural taste of the squirrel, and they can handle high temperatures without breaking down or smoking.
Avoid using oils with strong flavors, such as olive oil or coconut oil, as they can overpower the taste of the squirrel. You’ll also want to avoid using oils with low smoke points, such as butter or lard, as they can burn or smoke when heated to high temperatures.
How do I ensure the squirrel is cooked to a safe internal temperature?
To ensure the squirrel is cooked to a safe internal temperature, you’ll want to use a food thermometer to check the internal temperature of the meat. The recommended internal temperature for cooked squirrel is at least 165°F. You can insert the thermometer into the thickest part of the meat, avoiding any bones or fat.
It’s also important to note that the internal temperature of the meat will continue to rise after it’s removed from the heat, so it’s best to remove it from the heat when it reaches an internal temperature of 160°F. Let the meat rest for 5-10 minutes before serving to allow the juices to redistribute and the temperature to rise to a safe level.
Can I pressure cook and fry squirrel in advance?
While it’s possible to pressure cook and fry squirrel in advance, it’s not always the best option. Pressure-cooked squirrel can be refrigerated or frozen for later use, but it’s best to fry it just before serving to ensure crispy skin.
If you do need to fry the squirrel in advance, you can try refrigerating or freezing it after frying, then reheating it in the oven or microwave before serving. However, keep in mind that the skin may not be as crispy as it would be if it were fried just before serving.
What are some popular seasonings and marinades for squirrel?
There are many popular seasonings and marinades for squirrel, depending on your personal taste preferences. Some popular options include a classic Southern-style seasoning blend with paprika, garlic powder, and onion powder, or a spicy Cajun-style seasoning blend with cayenne pepper and thyme.
You can also try marinating the squirrel in a mixture of olive oil, soy sauce, and herbs like thyme and rosemary for a more savory flavor. Alternatively, you can try using a sweet and tangy marinade with ingredients like honey, apple cider vinegar, and Dijon mustard. The key is to experiment with different flavor combinations to find the one that you enjoy the most.