Tender Buttermilk Fried Squirrel

Ask most squirrel hunters their favourite way to prepare their game and the majority will answer, "fried." Fried squirrel is a classic dish that has been enjoyed since before the birth of our country. Early colonists saved the rendered fat from their bacon for frying venison, waterfowl and small game like squirrel. A bit later, Lewis and Clark enjoyed the plentiful squirrels that their dog, a Newfoundland by the name of Scannon, fetched as they swam across the Ohio river in great migrations. Said Lewis in his journal, they wer fat and I thought them when fryed a pleasent food.

2-3 squirrels, cut into legs and back sections
sea salt
black pepper, freshly ground
1 cup water
1 cup seasoned flour
1 cup buttermilk, beaten with 1 egg
vegetable oil, lard or shortening for frying

Start by seasoning the sectioned squirrel pieces well with salt and pepper.

Section the squirrel and season well with salt and black pepper. Section the squirrel and season well with salt and black pepper.

Add them to the Instant Pot or other digital pressure cooker, along with 1 cup of water. Set at high pressure for 35 minutes, then allow it to naturally release steam (release methods vary by brand of pressure cooker) until the lid can be opened. Remove the cooked squirrel and set aside to cool a bit.

The pressure cooked squirrel is cooked through and tender when it comes out of the pot. The pressure cooked squirrel is cooked through and tender when it comes out of the pot.

Heat ¼" of oil in a cast-iron skillet over medium-high heat. Once the squirrel has cooled enough to handle, dip each piece in the egg / buttermilk mixture, then into the seasoned flour. You can double-dip by going back into the egg wash and back into the seasoned flour if you prefer an extra-crunchy coating.

Set up your fry station with seasoned flour and egg wash near your skillet. Set up your fry station with seasoned flour and egg wash near your skillet.

Fry the dredged squirrel pieces for 3-4 minutes per side in 350°F (180°C) oil until the coating is crunchy and golden-brown. Since the squirrel is fully cooked, the frying portion for this recipe is quick. We love to serve the fried squirrel with mashed potatoes and gravy for dinner or with scrambled eggs and biscuits for breakfast.