Squirrel Recipes

[red_stag88]

Got any good squirrel recipes? I have decided to have a go.

 

 

Red

[NGhost]

Treat as Chicken ( ...Hmmm) I like them cooked like Cock-au-van. Or find a recipe for Rabbit in cider.

[ernyha]

I like them cooked like Cock-au-van

:thumbs: NGhost, what sort of VAN do you cook them in, will a Transit do or does it have to be something more exotic?

[red_stag88]

I've heard that a squirrel-en-Renault master, is quite good.

[NGhost]

Any Van as long as it's red

[new to the flock]

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.

[new to the flock]

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.

[new to the flock]

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.

[new to the flock]

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.

[new to the flock]

"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

 

 

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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

 

 

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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

 

 

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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

 

 

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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

 

 

 

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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

[new to the flock]

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.

[new to the flock]

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.

[new to the flock]

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.

[new to the flock]

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.

[new to the flock]

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.

 

 

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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.

[new to the flock]

Theres a start for you Red...Beleive I have some more on another disk....will look later. Enjoy they are tasty

[red_stag88]

Cheers NTTF, your a legend!

 

Now to shoot some squirrels.

[JL Docherty]

HMMM i take it squirels are quite good to eat then.

[lurcherboy]

es they are JL They taste like a sweet chicken.

 

LB