Why is the squirrel saddle, containing tenderloins, suitable for faster cooking methods?
Answer
It is a less-worked muscle group and naturally more tender
The saddle, which houses the tenderloins, represents the less-worked muscle group in the squirrel, making it inherently more tender than the legs or shoulders—a trait comparable to the loins of a deer. Because of this natural tenderness, the saddle is suitable for faster cooking methods such as searing in a pan or grilling. However, due to the leanness of the cut, basting or wrapping it in bacon is still advised to effectively maintain moisture during the rapid heating process.
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