Hawaiian Grilled Squirrel
Kentucky's spring squirrel season always yields a few young, tender gray squirrels that are perfect for the grill. For a perfect summer recipe, we marinate the squirrel overnight in a blend of Hawaiian-style flavors, then slowly grill for plenty of smoky flavor. The pineapple juice in the marinade helps tenderize the meat.
You want younger squirrels for this recipe. They marinate well and cook through quickly without drying out and getting tough. Save those older squirrels for long, slow cooking methods like stews, soups, or dumplings.
2 to 3 young squirrels, quartered
1/2 cup brown sugar
1/2 cup pineapple juice
1/2 cup soy sauce
1/2 cup water
7 ounces coconut milk
Half bunch of green onions, chopped (save some for garnish)
1 teaspoon minced garlic
1 teaspoon sesame oil
1 can sliced pineapple (use the juice in the marinade)
Additional soy or teriyaki sauce for drizzling, to taste
Quarter the squirrels into leg and back pieces.
Grill at a fairly low temperature, around 275 degrees, for 10 to 15 minutes per side or until the squirrel is just cooked through. With about 10 minutes of grill time remaining, add the pineapple slices to the grill. Grill the slices for 5 minutes per side. Serve the squirrel over rice and surround with grilled pineapple. Top with additional soy or teriyaki sauce and additional sliced green onions.