Camp-Fried Squirrel with Twelve-Spice Coating
Double-dredged small game fried in a deep pot at camp, using powdered milk and egg powder instead of buttermilk.
- calories
- 620
- weight
- 9 oz
- cal / oz
- 69
- protein
- 38 g
- serves
- 4, scales
- prep
- 30 min
- cook
- 30 min
- total time
- 60 min
- water
- 250 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Liquid fuel
- Car camping
- Basecamp
- Real dishes
- Pre-mix at home
- Day one only
- Actual cooking
Ingredients
| Young squirrels, dressed | 3 | cut into two front-leg, two hind-leg, and one back section each |
|---|---|---|
| All-purpose flour | 2 cups | |
| Powdered buttermilk or whole milk powder | 1/3 cup | reconstituted with 1 cup cold water |
| Powdered whole egg | 3 tbsp | plus 1/2 cup water; two fresh eggs if you have a cooler |
| Peanut or vegetable oil | 1 quart | enough for two inches in the pot |
| Salt | 2 tsp | |
| Garlic salt | 2 tsp | |
| Celery salt | 1 tsp | |
| Paprika | 2 tsp | |
| Black pepper | 2 tsp | |
| White pepper | 1 tsp | |
| Mustard powder | 1 tsp | |
| Powdered ginger | 1 tsp | |
| Dried basil | 2 tsp | |
| Dried thyme | 2 tsp | |
| Dried oregano | 1 tsp |
Method
- Whisk the flour and all ten seasonings together in a wide pan or a deep plate. This is your dredge.
- In a second bowl, stir the milk powder and egg powder into about 1 1/2 cups cold water. Let it sit five minutes so it hydrates and thickens.
- Pat the squirrel pieces dry with a bandana or paper towel. Wet meat sheds coating.
- Dredge each piece in the seasoned flour, set it on a rack or a clean plate, and give it a couple of minutes to set.
- Dip the floured piece in the milk-and-egg wash, let the excess run off, then dredge it a second time in the flour. Rest again. The double coat is what makes the crust thick.
- Heat two inches of oil in a deep pot over the fire or a liquid-fuel stove until a pinch of flour sizzles hard on contact, around 325-350F. Keep the pot low and stable.
- Fry in batches, four or five pieces at a time so the oil stays hot. Turn once. Legs run 10-12 minutes, back sections 12-15. Cut into the thickest piece to check that the juices run clear.
- Drain on a rack or crumpled paper. Salt while hot. Let the oil cool fully before you pour it into a jar to pack out.
The double dredge is the whole point. Flour, then wash, then flour again, with a rest between each layer so the coating grabs. One pass gives you a thin skin that slides off in the oil. Two gives you a crust with structure, and that crust is what keeps a lean animal from drying out at frying temperature.
Buttermilk and fresh eggs do not travel, so this uses milk powder and egg powder mixed with cold water. The wash comes out slightly thinner than real buttermilk, which is fine here since it only has to be sticky enough to hold flour. Age matters more than technique: young squirrels fry tender, old ones need a long simmer first or they will fight you. Frying needs a stable pot and a lot of oil, so this is a car-camp or basecamp meal, not something to attempt on a canister stove.
Packing
Mix the flour and spices at home and carry the whole dredge in one zip bag. Milk and egg powder go in a small jar. The squirrel travels in the cooler on ice and gets cooked the first night out.
Variations
- Older squirrels are tough; simmer them 45 minutes in salted water first, cool, then dredge and fry.
- Rabbit or dove breast takes the same coating with shorter fry times.
- Pan-fry in half an inch of oil if you do not want to carry a full quart.
https://realtree.com/timber-2-table-wild-game-recipes/kentucky-fried-squirrel