king ratcatcher Posted August 11, 2005 Report Share Posted August 11, 2005 how do you guys cook grey squirrel,and whats it taste like :( Quote Link to comment Share on other sites More sharing options...
new to the flock Posted August 11, 2005 Report Share Posted August 11, 2005 Barbecued Squirrel SERVES 4-6 2 squirrels, cut in pieces 3/4 cup red wine 1 cup water salt and pepper 2 bay leaves 2 large onion sliced 1 cup baby carrots 1/2-2 cups barbecue sauce In a kettle boil, then simmer, the squirrel pieces in the wine and water with the rest of the ingredients except the barbecue sauce. Cook covered for about an hour. Remove pieces, place in a baking dish, and cover with the sauce. Bake in a preheated 325 degree oven for another 45 minutes. -------------------- Kids that hunt, fish, and trap don't mug little old ladies. new to the flock Posted: Jan 22 2004, 09:58 PM Ace Pigeon Shooter Group: Members Posts: 865 Member No.: 181 Joined: 11-February 03 Location: Ontario Canada Squirrel Mulligan Stew 3 1/2 - 4 lb. Squirrel fillet and cut in pieces 1 tbs butter 1 tbs Mild vegetable oil Salt and fresh ground pepper 2 Bay leaves 4 Fresh thyme sprigs or tbs. thyme 2 lg Potato cut in 1" cubes 4 Carrots cut in 1/2" cubes 2 tbs chili powder 2 cups Green peas fresh or frozen 2 cans of tomato sauce 1 lg. onion chopped 2 cloves of garlic pressed 2 quarts of beef broth or stock Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. -------------------- Kids that hunt, fish, and trap don't mug little old ladies. new to the flock Posted: Jan 22 2004, 10:03 PM Ace Pigeon Shooter Group: Members Posts: 865 Member No.: 181 Joined: 11-February 03 Location: Ontario Canada Squirrel Cobbler 2 squirrels, cut into pieces 2 cups water 2 cups white wine 1 bay leaf 3 carrots sliced 2 onions sliced 3 cloves 2 1/3 cups Bisquick 5 Tb. butter 5 Tb. flour 1/2 cup milk 1 tsp. Worcestershire sauce salt and pepper to taste thyme 1 cup heavy cream 12 baby onions 1-2 Tb. melted butter Put the squirrel pieces, water, white wine, bayleaf, onion, and cloves in a saucepan. Bring ingredients to boil, cover and simmer for an hour. Remove the squirrel pieces and set aside. Strain the liquid. Hold aside. Save the vegetables but toss the cloves and bay leaf. Cut the squirrel into 1 inch chunks. Make a Bisquick shortcake dough ball according to the box directions. Leave out the sugar. Heat the butter and flour in a saucepan, stir in the milk, squirrel broth, and Worcestershire sauce. Cook slowly until it thickens. Stir in the salt, pepper, and thyme. Add the cream. Heat, but do not boil. Layer sauce, meat and carrots in a casserole dish. Add the small onions. Add remaining sauce. Knead your crust dough and pat it out larger than your dish. Lay it on top of your ingredients. Brush with butter. Bake for 30 minutes at 450 degrees or until crust is brown. -------------------- Kids that hunt, fish, and trap don't mug little old ladies. new to the flock Posted: Jan 22 2004, 10:06 PM Ace Pigeon Shooter Group: Members Posts: 865 Member No.: 181 Joined: 11-February 03 Location: Ontario Canada BROILED SQUIRREL Clean squirrels and rub with salt and pepper. Brush with fat and place on hot broiling rack. Broil 40 minutes, turning frequently and basting with drippings every 10 minutes. Serve with gravy made from drippings and flour seasoned with 1-2 tablespoons lemon juice. -------------------- Kids that hunt, fish, and trap don't mug little old ladies. new to the flock Posted: Jan 22 2004, 10:12 PM Ace Pigeon Shooter Group: Members Posts: 865 Member No.: 181 Joined: 11-February 03 Location: Ontario Canada "The same process in bleeding and dressing as is used for other small game should be followed for squirrel. Gray squirrel is considered better than red squirrel in flavor. The carcass should be cut up, washed out, and soaked for several hours in salt water below 40 degrees F. Like rabbit, squirrel doesn't have much fat, so it should be cooked slowly and with moisture. Sour cream compliments the flavor of squirrel meat." (The Wildlife Chef) Squirrel In Sour Cream Serves 6-8. 4-6 squirrels, in serving pieces salt, pepper flour 1 cup sour cream 1/2 cup chopped onion small can mushrooms 1 tsp. paprika shortening Dredge squirrel in flour seasoned with salt and pepper. Brown them in hot fat in the skillet. Put meat in a caserole dish or roaster. Cover with sour cream mixed with mushrooms. Sprinkle top with paprika. Bake at 350 degrees F. until done, about 1 hour. Comment: Directions failed to mention when to add onions. Perhaps add with the mushrooms, or saute in fat before browning the squirrel. Source: The Wildlife Chef -------------------------------------------------------------------------------- Squirrel With Gravy (Crock pot: 6 hours) 1 squirrel, cleaned, dressed and cut up ( or pheasant or partridge) flour salt pepper one can cream of celery soup one can cream of mushroom soup Put enough oil in an iron skillet or Dutch oven to cover bottom of pan. Roll dried, cut up squirrel in flour, salt, pepper mixture to coat. Brown on medium heat. Meanwhile, put one can cream of celery and one can cream of mushroom soup in crock pot. Add 1 1-/2 cups water and cook on high. Place browned rabbit in crock pot with soup mixture. Add water to pan and simmer drippings, then add to crock pot mixture. Cook on high for one hour and medium-low for five hours. Serve with noodles or mashed potatoes. This recipe can also be used for pheasant and partridge. Source: Michigan County Lines -------------------------------------------------------------------------------- Brunswick Stew For A Crowd For a large crowd the stew is cooked outdoors over coals in a big iron kettle. It makes a one-dish meal for the entire neighborhood. About 70 squirrels, cut up 2 large stewing chickens, cut up 6 gals. water 2 1/2 lbs. salt pork, chopped 2 1/2 gals. butter beans (lima beans) 3 1/2 gals. cubed peeled potatoes 4 gals. chopped peeled tomatoes 1 gal. cubed peeled carrots 2 1/2 gals. freshly cut corn 1 gal. shredded cabbage (optional) 1 pod red pepper, chopped 3/4 c. black pepper 1 3/4 c. salt 2 1/4 c. sugar Clean, dress and cut up squirrels and chickens. If your folks are not ardent squirrel hunters, increase the number of chickens. If you use all chickens, this recipe will take 24 stewing chickens. Bring 4 gals. water to boil in 30 gal. iron kettle. Add squirrel and chicken pieces. Cook, stirring often, until meat comes off the bone. (Take out pieces of bone before serving to small children.) Add remainder of water as needed. Chop salt pork, fry out and add pork and drippings to boiling mixture. Add beans, potatoes, tomatoes, carrots and corn in order as each is prepared. Continue cooking and stirring until vegetables are tender. Add cabbage and seasonings, and cook, stirring, 1 hour, until stew is thick and flavors well blended. Remove kettle from the coals to serving area by hooking the handle over a heavy pole, several helpers carrying each end. Makes 15 gallons. Source: Farm Journal's Country Cookbook -------------------------------------------------------------------------------- Brunswick Squirrel Stew (smaller version) 2-3 squirrels 1 quart can tomatoes 1 pint can butter or lima beans 1 pint can of green corn 6 potatoes, parboiled and sliced 1/2 lb. butter 1/2 lb. fat salt pork 1 tsp. black pepper 1/2 tsp. cayenne 1 Tbsp. salt 2 Tbsps. white sugar 1 small onion, minced Soak the squirrels 1/2 hour in cold, salted water. Add the salt to 1 gallon of water and boil 5 minutes. Then put in the onion, beans, corn, pork (cut into fine strips), potatoes, pepper and cut up squirrels. Cover closely and stew very slowly 2 1/2 hours, stirring frequently to prevent burning. Add the tomatoes and sugar and stew 1 hour longer. Then add the butter, cut into bits and size of a walnut and rolled first in flour. Boil 10 minutes and serve at once. This can be used with muskrat, woodchuck, and porcupine. Squirrel For Two Serves 2 2 squirrels cut in serving pieces 4 tablespoons butter salt, pepper 1/2 teaspoon rosemary 1 bay leaf 1 cup small pearl onions 1 tablespoon chopped parsley 1/2 teaspoon poultry seasoning 1 cup dry white wine 1 cup hot water, in which is dissolved 1 chicken bouillon cube 2 cups sliced fresh mushrooms 2 cups cooked brown rice Saute squirrel in butter and oil until lightly browned; add salt and pepper to taste, seasonings, wine and bouillon. Simmer until nearly done. Add onions, cook 10 minutes. Add parsley and mushrooms, and cook 5 more minutes. Serve with brown rice or wild rice and a crisp green salad. Source: Wildlife Chef -------------------------------------------------------------------------------- Southern Fried Squirrel 1 young squirrel, cut into serving pieces 1/8 tsp. pepper 1 tsp. salt 1/4 cup flour In a brown paper bag place flour, salt, and pepper. Drop two pieces of the squirrel into the bag at a time and shake to coat meat. After all the squirrel pieces have been coated, place in hot cooking oil that should be 1/2 inch deep in heavy skillet. Brown meat on all sides, then reduce heat and cook meat for 20 to 30 minutes. Source: Southern Recipes -------------------------------------------------------------------------------- Roast Squirrels 3 small squirrels 3/4 cup cooking oil 1/4 cup lemon juice 2 cups bread crumbs 1/2 cup milk or cream 1 cup sliced mushrooms, sauteed 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon onion juice 4 tablespoons olive oil or bacon fat Dress and clean squirrels, wash in several waters and dry. Cover with cooking oil mixed with lemon juice and let stand for 1 hour. Combine crumbs, with just enough milk to moisten, mushrooms, salt, pepper and onion juice. Stuff squirrels with this mixture, sew and truss. Place in roaster. Brush with olive oil or bacon fat. Roast uncovered in slow oven (325 degrees F.) until tender, 1-1/2 to 1-3/4 hours. Baste every 15 minutes with fat. Serve wtih pan gravy. Serves 6. Source: The Encyclopedia of Cooking -------------------- Kids that hunt, fish, and trap don't mug little old ladies. new to the flock Posted: Jan 22 2004, 10:15 PM Ace Pigeon Shooter Group: Members Posts: 865 Member No.: 181 Joined: 11-February 03 Location: Ontario Canada SQUIRREL WITH RICE AND POTATOES 2 old squirrels, cut up Fat 1 onion, chopped 1 green pepper, chopped 1/4 cup chopped celery 1 clove garlic, chopped 1 cup uncooked rice 1 green pepper, chopped 3 med. potatoes, chopped Salt and pepper Water Brown squirrels in skillet with small amount of fat. Place squirrel in pressure cooker and cook under pressure for 15 minutes to tenderize. Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes. Cover; simmer slowly until tender. **Squirrel may also be used in Brunswick Stew, stuffed as for pigeons, or prepared as for braised chicken. -------------------- Kids that hunt, fish, and trap don't mug little old ladies. new to the flock Posted: Jan 22 2004, 10:18 PM Ace Pigeon Shooter Group: Members Posts: 865 Member No.: 181 Joined: 11-February 03 Location: Ontario Canada BUTTERMILK SQUIRREL PIE 2 squirrels, cut up 1 can vegetables, (mixed) 1 can cream of mushroom soup Boil squirrels and remove meat from bones. Mix all together in casserole dish. Topping: 1 cup buttermilk 1 stick margarine (melted) 1 cup self rising flour Mix and pour over top of squirrels in casserole dish. Bake at 375 degrees for 30-45 minutes. -------------------- Kids that hunt, fish, and trap don't mug little old ladies. new to the flock Posted: Jan 22 2004, 10:21 PM Ace Pigeon Shooter Group: Members Posts: 865 Member No.: 181 Joined: 11-February 03 Location: Ontario Canada Tart-N-Tasty Squirrel I personally like squirrel slow cooked on the barbeque with a little salt, pepper, and garlic. I use this recipe to please the rest of my family. Ingredients 3 pounds squirrel, pieced 1/4 cup olive oil 1/2 teaspoon crushed black pepper 1/3 cup fresh lemon juice 1/2 teaspoon sugar 1/4 teaspoon paprika 1/4 teaspoon prepared mustard 1/4 teaspoon salt 1/4 teaspoon celery salt 1/4 teaspoon garlic powder Season squirrel with salt and pepper. Heat olive oil and brown squirrel. Remove squirrel, drain skillet. In a mixing bowl combine all remaining ingredients, mix well. Place squirrel back in skillet, add mixture, stir to mix. Cover and simmer for about 45 minutes, serve. Serve with mashed potatoes or french fries, fresh salad, and hot bisquits. -------------------- Kids that hunt, fish, and trap don't mug little old ladies. new to the flock Posted: Jan 22 2004, 10:24 PM Ace Pigeon Shooter Group: Members Posts: 865 Member No.: 181 Joined: 11-February 03 Location: Ontario Canada Squirrel Stew 1 squirrel, cut into 7 pieces flour salt and pepper 2 1/2 Tb. butter 7 cups boiling water 1 tsp. thyme 1 cup corn 3 potatoes, cubed 1/4 tsp. cayenne 3 medium onions, sliced 2 cups canned tomatoes with juice Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. -------------------- Kids that hunt, fish, and trap don't mug little old ladies. new to the flock Posted: Jan 22 2004, 10:28 PM Ace Pigeon Shooter Group: Members Posts: 865 Member No.: 181 Joined: 11-February 03 Location: Ontario Canada SQUIRREL STEW • 1/4 cup all purpose flour • 1 teaspoon salt • 1/2 teaspoon pepper • 3 cut-up squirrels • 2 slices bacon • 2 tablespoons butter • 5 cups of water • 1 28-oz. can whole tomatoes • 1 chopped onion • 1 heaping tablespoon of brown sugar • 2 potatoes cut into 1/2-inch cubes • 1 10-oz. package frozen lima beans • 1 cup frozen corn • 3 tablespoons all-purpose flour Combine 1/4 cup flour, salt and pepper and coat the squirrel pieces. In Dutch oven, combine bacon and butter over medium heat until butter melts. Add squirrel and brown. Add water, tomatoes, onion and brown sugar and bring to boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours, stirring occasionally. Remove squirrel pieces and let cool. Remove meat from bones. Add meat, potatoes, beans and corn to Dutch oven. Heat to boiling, reduce heat and cover. Simmer until potatoes are tender. Mix 3 tablespoons of flour with 3 tablespoons of cold water, then stir into stew. Heat to boiling. Cook over medium heat, stirring constantly, until thickened, bubbly. -------------------------------------------------------------------------------- SQUIRREL DUMPLINGS • 3 squirrels, cut up • 1 egg • 2 cups plain flour • 3/4 cup broth • 1 teaspoon salt • salt and pepper Boil squirrels in four quarts of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside. In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup of broth and roll into ball. Return meat to boiling broth. On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking. Cook approximately 10-15 minutes until dumplings are tender. Salt and pepper to taste. -------------------- Kids that hunt, fish, and trap don't mug little old ladies. Quote Link to comment Share on other sites More sharing options...
Fisherman Mike Posted August 12, 2005 Report Share Posted August 12, 2005 take one fresh skinned and gutted squirrel. marinade in 1 pint strong cider, 1/2 pint London pride, 3 shots each of Gin, Vodka, single malt. Steep for three days and strain through muslin. Chuck the squirrel and drink the liquor........ Wonderful :( FM. B) Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted August 13, 2005 Report Share Posted August 13, 2005 Gut, skin and boil them for 20 minutes. Let them cool, pick off the meat (not much) and put in sandwiches. They taste really good. LB Quote Link to comment Share on other sites More sharing options...
The Big Red Fox Posted August 13, 2005 Report Share Posted August 13, 2005 Gut, skin and boil them for 20 minutes. Let them cool, pick off the meat (not much) and feed to dog !!! Quote Link to comment Share on other sites More sharing options...
henry d Posted August 13, 2005 Report Share Posted August 13, 2005 stew in wine and veggies of your choice,Yummy.Remember to skin when warm cos they`re a bu&&er if they`re cold :( Quote Link to comment Share on other sites More sharing options...
king ratcatcher Posted August 13, 2005 Author Report Share Posted August 13, 2005 cheers for the replys,well apriciated B) :( Quote Link to comment Share on other sites More sharing options...
Hunter Posted February 19, 2006 Report Share Posted February 19, 2006 Have a look here: http://forums.pigeonwatch.co.uk/forums/ind...showtopic=14942 Quote Link to comment Share on other sites More sharing options...
coleys0 Posted February 2, 2008 Report Share Posted February 2, 2008 Hi, I recently watched a TV program about food for free in the wild, one of the recipes was grey squirrel. They cooked the squirrel in a chinese style Dim Sum recipe. I must say it looked delicious and would look good in any resturant. If you have Virgin Cable it is still available to watch on more on demand, I can't remember the name of the series but if your interested I could soon find out. :blink: Quote Link to comment Share on other sites More sharing options...
bunnybasher07 Posted February 9, 2008 Report Share Posted February 9, 2008 take your pic from NTTF they all sound good GM Quote Link to comment Share on other sites More sharing options...
miroku man Posted September 14, 2009 Report Share Posted September 14, 2009 Im not sure i would eat a tree rat as they often eat poison which can harm humans too. Quote Link to comment Share on other sites More sharing options...
UKPoacher Posted November 17, 2009 Report Share Posted November 17, 2009 I've resisted eating squirrels for ages until last month. The local farm shop is selling them at £4.50 each and when you think that after paunching and skinning you're only left with 8oz on the bone, that's some price for meat. And, one squirrel is hardly likely to feed a family of four. On the plus side, these squirrels are organic and because they were shot over a pheasant feeder, I can claim that they are 'corn fed' like those expensive ducks! Anyway, I gutted two and it didn't smell anywhere near as bad as rabbit or pheasant. Then I skinned them and bl00dy hell is it hard. Also, because I'd shot one in the shoulder I lost a front leg in the skinning process. Lessor learned - head shots only when for the pot. By the way, my wife didn't know it was squirrel. She was lead to believe that it was a young rabbit. I did a casserole using veg found in the larder, some stock made from last weeks pheasant and a dash of red wine. I'd like to report that it was brilliant. I can't though as there wasn't enough meat to form an opinion. The dish was tasty and my wife loved it. However as far as the actual taste of squirrel is concerned, the jury is still out. Quote Link to comment Share on other sites More sharing options...
Beardo Posted November 18, 2009 Report Share Posted November 18, 2009 i was pleasantly surprised when i tried it for the first time. £4.50!!! bloody hell, i need to start a market stall. Quote Link to comment Share on other sites More sharing options...
john46 Posted February 26, 2010 Report Share Posted February 26, 2010 are you hall taking mick or can you eat it just been telling wife looked at me gone out Quote Link to comment Share on other sites More sharing options...
bignoel Posted February 26, 2010 Report Share Posted February 26, 2010 young gunner and me had a brace each for our tea tonight roasted lovely Quote Link to comment Share on other sites More sharing options...
gottsy boy Posted February 26, 2010 Report Share Posted February 26, 2010 young gunner and me had a brace each for our tea tonight roasted lovely now that is the way to do it my lot won't eat anything i bring home apart from pigeon and phesant i would love for them just to try some.... Quote Link to comment Share on other sites More sharing options...
olly321 Posted February 18, 2011 Report Share Posted February 18, 2011 squirrel on a stick with peppers and mushrooms love it Quote Link to comment Share on other sites More sharing options...
Acid House Posted April 10, 2011 Report Share Posted April 10, 2011 Just had six on the barby Fantastic soaked in home made jerk oil then basted as they sizzle........... Quote Link to comment Share on other sites More sharing options...
olly321 Posted May 2, 2011 Report Share Posted May 2, 2011 some good recipies there chaps Quote Link to comment Share on other sites More sharing options...
templd1974 Posted July 1, 2011 Report Share Posted July 1, 2011 Excellent recipes! Thanks very much! Now to find some tree rats! Quote Link to comment Share on other sites More sharing options...
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