Squirrel Curry with Wild Rice Recipe
It’s no secret that I love squirrels. Hunting them, cooking them, eating them, everything about them is enjoyable. One of the criticisms I’ve heard of hunting squirrels is that there isn’t a lot of meat on them. If the only way you cook your squirrel is fried, then this is probably true. The back legs hold most of the meat and the front part of the squirrel is a little harder to nibble off when it’s fried. However, there is a solution here. By braising the whole squirrel, the meat gets very tender, and you can pick more of the meat off the bone. This way two squirrels produce between eight and ten ounces of meat. Which is a good amount of meat if you were making a stew or soup, or even if you’re going to try to make tacos.
One of the things I like to do is remove the back legs and leave the body and front legs whole. Try building up a few squirrels so that you have eight or ten hind legs and four or five squirrel bodies. This way you can get the best of both worlds.
In this recipe, I used two whole squirrels. If you wanted to remove the hind legs and save them for another use, you would use three body sections with the front legs for this recipe. This is a very simple recipe with very few ingredients. I feel as though the addition of wild rice adds another wild element but the wild rice, the squirrel, and the curry all pair well together. Squirrel has a sweet and nutty flavor the wild rice has a similar nutty grassy note to it and is kind of sweet. Coconut milk and curry have all those same elements as well. This is just a well-blended dish.
Squirrel Green Curry Ingredients
2 whole squirrels, skinned and gutted
16 ounce can coconut milk
1 four ounce can green curry paste
1 tsp fish sauce
½ tsp soy sauce
2 cups stock, I use a squirrel stock, but low salt chicken stock will work.
Set the squirrel in a large, deep pan.
Add all the remaining ingredients and give it a quick stir to combine. If you like your curry a little spicy, you can use the whole can of green curry paste. If you want it a little milder you can use less curry paste.
Cover and simmer on a medium heat for 1 hour 20 minutes.
Use tongs to remove the squirrel to a large bowl. Let it cool for a few minutes. When cool enough to handle pick all the meat off the bones and add it back into the curry.
Taste, season with salt and black pepper, then divide between six bowls and sprinkle with cilantro.
I like to serve mine over wild rice. There you have it. Delicious Squirrel Curry.