Carlisle Posted December 26, 2009 Report Share Posted December 26, 2009 Hi all, Hope the holidays are going well for all. I was wondering what you guys tend to do with your quarry! A couple of days ago I got a nice woody. Just debreasted him, marinated breasts in olive oil, salt, pepper, spring onions, and garlic for a couple of hours, and fried 'em till medium rare. What do you all do with woodies? Today, I got two nice young greys! After cleaning, I soaked them for half hour in salt water (to draw out blood), then in water with a teaspoon of vinegar (to remove the 'wild' flavour). I then marinated with cayenne pepper, salt, black pepper, and garlic. Then dusted them in flour mixed with more cayenne and the deep fried in sunflower oil for some Southern Fried Squirrel! Although I've killed hundreds of greys before, this is the first time I've eaten them (the ones i've killed have all been rubbish-eating city squirrels-these were in the country). I was quite impressed! Any tips or recipies on how you like to prepare common airgun quarry such as woodies or squirrels? Thanks and Merry Christmas! Quote Link to comment Share on other sites More sharing options...
UKPoacher Posted December 27, 2009 Report Share Posted December 27, 2009 (edited) With woodies I now take out the breast as a crown, season with pepper and roast them with a garlic clove in an oven bag. After putting them in the bag I lower it into a bowl of water to drive the air out and then secure the seal and put one pin hole in the bag. This effectively vacuum packs them and they cook in their own juices so are moist and tender. Once cooked the juices can be drained off to make the stock while the meat is resting. For squirrels I'll just roast them as I do with rabbit. It doesn't have the odour a rabbit has and so I simply skin and gut them, season with pepper then put one or two in a roasting tin. If you casserole them watch out for the ribs as they are like fish bones. Edited December 27, 2009 by UKPoacher Quote Link to comment Share on other sites More sharing options...
gamechef Posted December 27, 2009 Report Share Posted December 27, 2009 (edited) The muscle fibre in sqizzers tendsto be tougher and is more suited to slow cooking take any rabbit recipe and apply (to squirrel)in general... for pigeon..i have tried many ways..but the first method i ever came across is still my favourite...very quick and very good eating just watched it and am peckish now enjoy and merry xmas Daz Edited December 27, 2009 by gamechef Quote Link to comment Share on other sites More sharing options...
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