Squirrel, a lean and flavorful wild game, offers a unique culinary experience. While various cooking methods exist, the pressure cooker provides a quick and efficient way to tenderize this often-tough meat. This guide will walk you through the process of pressure cooking squirrel, ensuring a delicious and satisfying meal.
Preparing the Squirrel
Before cooking, proper preparation is crucial. This involves several key steps:
1. Cleaning and Gutting:
- Field Dressing: If you've harvested the squirrel yourself, field dressing should be done immediately to prevent spoilage. This involves removing the entrails and ensuring the carcass is clean.
- Washing: Thoroughly wash the squirrel under cold running water, removing any remaining dirt or debris.
2. Butchering:
- Skinning: While optional, skinning the squirrel can improve the aesthetics and potentially the taste for some. Be cautious to remove the skin completely without tearing the meat.
- Portioning: Cut the squirrel into manageable pieces for even cooking. The size will depend on your pressure cooker's capacity and the squirrel's size. Smaller pieces will cook faster.
3. Marinating (Optional):
Marinating enhances flavor and tenderness. A simple marinade of olive oil, salt, pepper, and your favorite herbs (such as thyme, rosemary, or sage) can work wonders. Allow the squirrel to marinate for at least 30 minutes, or even overnight for optimal results.
Pressure Cooking the Squirrel
Now, let's move on to the pressure cooking process itself:
1. Browning (Optional):
Browning the squirrel pieces in a little oil before pressure cooking adds depth of flavor. Sear the pieces on all sides until lightly browned.
2. Pressure Cooking:
- Add Liquid: Place the browned (or un-browned) squirrel pieces in your pressure cooker. Add about ½ cup of liquid—water, broth, or wine—to prevent burning and create steam.
- Seasoning: Add salt, pepper, and any other desired seasonings. Garlic powder, onion powder, and paprika are great additions.
- Pressure Cook: Seal the pressure cooker and cook on high pressure for approximately 20-30 minutes, depending on the size of the squirrel pieces. Smaller pieces will require less time. Always refer to your pressure cooker's manual for specific instructions.
- Natural Pressure Release: Allow the pressure to release naturally for at least 15 minutes before manually releasing any remaining pressure. This ensures the meat is fully cooked and tender.
3. Checking for Doneness:
The squirrel is cooked when the meat is easily shredded with a fork. If it's still tough, you may need to add a bit more liquid and pressure cook for a few more minutes.
Serving Suggestions
Once cooked, the squirrel can be served in various ways:
- Squirrel Stew: Shred the cooked squirrel and add it to a hearty stew with vegetables and potatoes.
- Squirrel and Dumplings: Combine the cooked squirrel with a creamy sauce and serve with dumplings.
- Squirrel Tacos: Shred the squirrel and use it as a filling for tacos. A spicy marinade would work well here.
Important Considerations
- Gamey Flavor: Squirrel can have a somewhat gamey flavor. Marinades and appropriate seasonings help to mitigate this.
- Cooking Time: Cooking times can vary depending on the size of the squirrel and your pressure cooker. Always check for doneness before serving.
- Safety: Ensure the squirrel is thoroughly cooked to an internal temperature of at least 165°F (74°C) to eliminate any potential foodborne illnesses.
Cooking squirrel in a pressure cooker is a convenient and efficient method to enjoy this unique wild game. By following these steps and experimenting with different seasonings and recipes, you can create a delicious and memorable meal. Remember, proper preparation and safe cooking practices are paramount.
