This October, BHA partnered with Filson, Benchmade Knife Company and Weston Brands to develop a four part small-game processing series. These Field To Table virtual events were developed to give new hunters the information they need to be successful in the field and the kitchen.
Adam Steele of BHA's new Florida chapter kicked things off with his squirrel processing seminar. You can watch the full video of the event here. Beyond showing the viewer how to hunt and process squirrels, Adam shares one of his favorite methods for cooking squirrel. His recipe for whiskey mignonette squirrel is featured below. Whether you’re new to hunting or a veteran hunter be sure to check out the series and give this dish a try.
Whiskey Mignonette Squirrel
- 2 small squirrels, parted out
- 1/2 cup whiskey vinegar
- 1/2 cup rice wine vinegar
- 1/4 cup fine minced shallots
- 1/4 cup fine minced parsley
- 1 tbs cane syrup (molasses or honey)
- 1 tsp salt
- 1 tbs fresh cracked black pepper
- Salt squirrels lightly and pat dry.
- Mix all ingredients well. *Set a portion of the marinade aside to be used for dipping.
- Marinate the squirrel meat for 30 minutes. *Set a portion of the marinade aside to be used for dipping
- Grill on high heat to desired temperature. At a minimum, grill until the internal temperature is at least 137 degrees, the point at which trichinosis dies. Baste with remaining marinade liquid while grilling.
- To create a nice browned layer on the meat, while slowly bringing up the internal temperature remove the squirrel from high heat several times during its cooking process. Let it rest for a couple of minutes before returning it to the grill until the target temperature is hit.