Southern-Fried Squirrel

Who needs fast food when foraged squirrel is free of hormones, antibiotics, and pesticides? This tasty preparation will make you into a roadkill-eating convert.

Oct 24 2014, 9:22pm

"Flesh is flesh, and it's all edible."

Servings: 1

Prep: 25 minutes

Total: 25 minutes


for the marinade:

1 egg

3/4 cup water

1 tablespoon of chili sauce

for the coating:

3 tablespoons cornflour

1 teaspoon salt

1 teaspoon fresh ground pepper

1 teaspoon garlic powder

for the squirrel:

1 squirrel, skinned and cleaned, legs only

beef dripping, for frying

coconut oil, for frying


1. For the marinade, combine all marinade ingredients. Submerge squirrel meat in marinade for 10 to 15 minutes.

2. For the coating, in a medium bowl, combine all coating ingredients and stir. Set aside.

3. In a large pan or wok over high heat, add beef drippings and coconut oil and stir. Allow oil to get very hot. Dip the meat in the coating and place in the hot oil. Fry for 2 – 3 minutes on each side, or until crispy.    

From MUNCHIES Presents: The Roadkill Connoisseur