>>1262605Like all squirrels, how they taste is very dependent on what they eat, but I find red squirrel to be generally leaner and stringier than grey squirrel or fox squirrel.
My favorite way to prepare them is to cook them in a wok. Start by gutting, skinning, and deboning your tree rats, then rinse the blood out of the meat in milk. Then start oil or clarified butter heating in the wok. While the wok heats, dredge the squirrel bits in spices (i like cumin, white pepper, black pepper, garlic, onion powder, paprika, rosemary, etc) and chop your veggies. When the oil is hot add either your hard veggies (carrots parsnips, etc) if you have any, or the meat if all your veggies are soft (if you had hard veggies, wait for a couple minutes before adding the meat). Once the meat is lightly browned on both sides, but before it stops "bleeding", cover all the meat with your soft veggies, drizzle on a little more oil, and add a bunch of chili powder or curry powder.
Shake the wok to stir it occasionally, and leave the meat to steam in the moisture from the soft veggies until they are all fork tender.
Serve by itself or with rice or whatever.
This method gets cheap lean beef roasts and wild game like squirrels "4 hours in the crockpot" tender in like 25 minutes.
