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just found out (Read 5627 times)
buger
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just found out
Sep 23rd, 2006 at 10:38pm
 
i just killed a squirrel, i found out 4 buck shot is actually a good squirrel shot in thick brush,but anway i cooked it over a fire but it tasted like crap,any suggestion on how to make it taste better,well i mean in primitive terms,i useally cook um rolled in red pepper and flour and fried
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Mike
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Re: just found out
Reply #1 - Sep 24th, 2006 at 8:34am
 
..shouldn't this go under other topics? This is more like a cooking thread.
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Re: just found out
Reply #2 - Sep 24th, 2006 at 9:21am
 
the main thing is that 4 buck shot is good in thick bush, and with that found out, there's the culinary part.

at least as i got it.
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Re: just found out
Reply #3 - Sep 24th, 2006 at 10:21am
 
Quote:
the main thing is that 4 buck shot is good in thick bush, and with that found out, there's the culinary part.

at least as i got it.


No need to over-analyze, buger has put topics such as crumpets in primitive weapons. Other topics makes more sense for this.

As for recipes..... I couldn't tell you, buger.... you can try checking out primitiveways.com though.
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slingbadger
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Re: just found out
Reply #4 - Sep 24th, 2006 at 11:39am
 
If you know enough about the workings of edible plants, you can use them for a salt substitute, pepper substitute, and even lemon.
  Other than that, there  are books out there on cooking with game, including squirrel. I've never had it myself, but I understand that they are a bit greasy, and have dark meat. If  that is the case, look up recipies for duck, because it has a similar texture.
  Other than that, find some rednecks and ask them.
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Re: just found out
Reply #5 - Sep 24th, 2006 at 12:19pm
 
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buger
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Re: just found out
Reply #6 - Sep 24th, 2006 at 12:26pm
 
no i know recipes,iam talking how to make it cook bettwr than over an opoen fire,it tasted nasty
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Re: just found out
Reply #7 - Sep 24th, 2006 at 12:29pm
 
Ask the women in your family how to cook meat may help! Andnif they are junters the men may be of help too!

Willeke
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Re: just found out
Reply #8 - Sep 24th, 2006 at 12:35pm
 
Open flire? Direct in flame or over coals after flames have died down? Also selection of wood used for the fire can have bearing on the flavor of the end product after cooking.
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Re: just found out
Reply #9 - Sep 24th, 2006 at 12:37pm
 
If you're just cooking on open fire, there isn't much you can do other than finesse  Roll Eyes

Use some type of hardwood to make the fire, and wait for them to become hot coals. Roast the squirrel slowly over that...  Without adding any other ingredients, that's the best you're going to do....
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Re: just found out
Reply #10 - Sep 24th, 2006 at 2:21pm
 
Also, Buger, depends on where you live in what you use. If you live where there is sage, take the entrails out of the squirrel, wash it thoroughly, and stuff the cavity with sweetgrass and sage. should add a nice smoky sort of taste, or so people tell me. I;ve seen recipes for BBQ squirrel, basically being squirrel with bbq sauce smothered over it and rotissiried. There is even squirrels soaked in beer and then roasted over coals.
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buger
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Re: just found out
Reply #11 - Sep 24th, 2006 at 4:34pm
 
oh,youre sopposed to roast it over a low fire fire with hot coals,i put it in a huge fire and burnt it and it was tougher than leather
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Re: just found out
Reply #12 - Sep 24th, 2006 at 5:04pm
 
I think food ruined that bad is a weapon, although maybe not primitive enough for here.  Roll Eyes

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Re: just found out
Reply #13 - Sep 24th, 2006 at 5:15pm
 
Quote:
oh,youre sopposed to roast it over a low fire fire with hot coals,i put it in a huge fire and burnt it and it was tougher than leather


That'd be it, glad I could help....

For some tips and such, find someone in your family who Barbecues, watch them and ask questions.... a lot of what they do, can be applied to your type of cooking
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Re: just found out
Reply #14 - Sep 25th, 2006 at 10:19am
 
Yeah, hot coals are the way to go, not fire. That's why it gets hard.
   Something else you can try is to "foilbroil"it. This is where you wrap it, and whatever other ingredients you have in 3 layers of foil, and place it directly in the coals, turning it every 10 minutes or so. The foil protects the flesh, and keeps in the juices.
  There's also the old trick of underground cooking, but that's a little more advanced.
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