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Author Topic: Squirrel Recipes  (Read 2467 times)

Offline Big58cal

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Squirrel Recipes
« on: August 27, 2004, 12:28:44 AM »
Here's some recipes for you to put all that meat to good use!

#1
2 fox squirrels or 3 gray squirrels, quartered
3 qts. of water, approximately
1 1/2 lbs. of kielbosa, Italian, venison or other type link sausage
3 cups uncooked white rice
Salt and pepper

Cover meat with water and cook in pressure cooker or stock pot until meat readily slips from the bone. Strain and save cooking liquid. Debone meat and return to cooking liquid; add sausages and rice. If necessary, add sufficient water to cook rice. Simmer in an open pot at a low boil for 30 minutes or until rice is fluffy and tender and all the liquid has evaporated or has been absorbed.

This is an excellant way to marry the flavor of the wild meat to the rice and in case the in-laws pop in unexpectedly a way to stretch the meat source of your meal.


#2
Use 1/2 a cup of flour 1/2 cup of corn meal mix it up good use salt pepper as you like fry slow don,t tune the squirrel until in is good,en brown on one side then turn and brown the other side if turn before it brown,s you,ll lose all of flour and meal



#3
Quarter it up and shake it up in an air sealed bag with salt, pepper, and flour. Once you got it covered well heat up some oil on the stove and brown each side, it doesn't take very long, after it is browned take the squirrel out and put it in a pan, pour about a 1/4 cup of water and a 1/4 or half cup of beer in the pan with the browned squirrel and cover it up with foil, put it in the over on about 300 - 350 and leave until the liquid has evaporated out of the pan or until you just can't wait any longer.

p.s. don't forget the GRAVY!!!



#4
Squirrel jambalya

Take a couple squirrels, quarter them, dredge in flour, and brown them in a dutch oven in about a quarter cup of olive oil. When browned, remove them. Add a quarter cup flour and cook it over low heat for one to two beers. Add and sautee 1 cup of chopped green pepper, one cup chopped onion, and one cup chopped celery for about five minutes or until the onions start to get clear. Add one cup chicken stock, and scrape up all those stuck goodies on the bottom of the pan. Add one regular can of diced tomatoes and as much chopped garlic as you like. Add thyme and basil, along with cayenne pepper, salt and black pepper as suits your taste. Add a couple bay leaves and return the squirrels to the pot. Add just enough water to cover the critters, and bring to a boil. Cover and simmer at least the length of an NFL game. After about halftime, the meat will come off the bones--debone the squirrels, return the meat to the pot and discard the bones. Add a couple cups of cooked rice to this, stir and serve.

You can add hot polish or andouille or chorizo sausage to this. I'd recommend rendering the sausage before adding it, or it will make the jambalaya greasy. You can also add about any other game meat to this dish. It's a great way to make a shoveler downright tasty!



#5
Stuffed squirrel/tasso mirlitons

Slice 4 mirlitons in half lengthwise.Boil with the skins on until the insides are soft(approx 15-20 minutes) and remove from heat and let cool. With a spoon, remove the pulp throwing away the seed . Be careful not to break the skins and set them aside.Put the pulp in a separate bowl.

Take two fox squirrels that have been dressed,quarter them and pan fry them in as little oil as possible in a large cast iron skillet.
While the squirrels are cooking,dice 1 large onion and 3 fingers of fresh garlic and brown them in the same skillet. To taste add red and black pepper and salt while it is cooking. Add finely sliced Tasso
approx 4-6 oz. and add to cooking mixture. Note: to much tasso will overpower the taste of everything else. When the squirrels have cooked, debone them .

In a large mixing bowl add the contents in the skillet all the pulp
of the miritons and bread crumbs(london's is fine) along with 1 or 2 eggs and blend together.Optional: according to taste(it should be seasoned fairly well now) add 2-3 jiggers of Cajun Nitro or 6-8 of
tabasco

Get a large pyrex pan put the mirliton shells in and stuff them carefully with a spoon- add parsley and a little pimento for coloring, throw them into a 375 oven covered with foil for 45 minutes.
Remove foil for last 10-15 minutes to brown.

Serve with French Bread or Garlic bread and a green salad and invite
the inlaws.


bon apetite
The only purpose of bread is to hold meat!

John Andrews Is My Hero!

In all seriousness, the Marlin is a great rifle, too. I own a Model 60, one of the best rifles ever made.
Brownings are nice, but in terms of quality AND accuarcy AND ruggedness, it's hard to beat the Marlin.
California sucks that's it.

april

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Squirrel Recipes
« Reply #1 on: August 31, 2004, 10:00:19 PM »
sounds good. Definately be trying some. :wink:

Offline wirwin

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Re: Squirrel Recipes
« Reply #2 on: January 21, 2006, 03:38:31 PM »
definitely will be using one of them on my squirrel/rabbit

 


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