Originally Posted by tooge
Ok, so I did this squirrel korean style. Seasoned flour, pan fried in butter, deglazed with rice wine vinegar and soy, and covered and low simmered for 1 hour. Holy crap is it good. My son and I picked every single piece of meat off that little feller, and it tasted like mild pork or turkey dark meat.
Looks very good. I used to love squirrel. Such a pain in the ass to clean though