“Some people just can’t get past the whole idea of eating a rodent, but just like hunters who think hunting season ends on Jan. 1, they don’t know what they’re missing out on,” Rusty Williams said.
Rusty and Ryan Williams cook all the squirrels they kill, and they offer simple instructions for what they say is the best dish you’ll ever eat.
Skin and gut squirrels, boil them whole in water for 30 minutes, then place them in a skillet with a little peanut or canola oil. Using a meat thermometer, fry the squirrels until the internal temperature reaches 180 degrees.
In a separate pot, make a batch of grits.
“Whether you make instant grits or grits from scratch, add a little milk. Once everything is complete, just peel the squirrel meat off the bones and into the grits,” said Williams, who said the meat will fall right off the bone if it’s cooked as described.
“Boiling the squirrels for 30 minutes before frying is the key,” he said. “They’ll fry up to the right temperature without the boiling, but the meat will be tough, and it won’t fall off the bones like it does when boiled first. It’s like a completely different meal.”
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