Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Squirrel Recipes???

Well, Squirrel season opened today and got me thinking about popping a few in the morning.

What's your favorite Squirrel recipe? Thanks...

If the email in your profile is good, you have a recipe headed your way.

It's time consuming but the results make it worth doing for certain!

Bill,

Thanks. Got the recipe...

If young, just battered and fried like southern style chicken. The older ones go into East Texas style "Red" stew. Just boil the squirrel until the meat comes off the bone. Cool and remove the bones. put the meat back into the pot and add some taters, carrots, onions, and any other veggies you like (celery, corn, peas)season with Chili powder and salt to taste.

I plan to make some this fall too. I want to try out that new 10-22 and there is good squirrel hunting close.

I savy the fried chicken recipe. That's the only way I've ever cooked squirrel. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Ain't been yet but plan on going in the morning. Gotta try out my new CZ 452 American...

Fried squirrel, fried taters, and milk gravy makes a meal fit for a KING!!!

First catch your chickens, clean and cut them.
And in an iron pot you put them:
And water nearly to the top
And in it salt and pepper drop;
Boil slowly. Your tomatoes peel;
Put in a shin or so of veal;
And for the flavor bear in mind,
A chunk of middling with the rind.
Next some onions you throw in,
The young and tender skin,
And butter beans do not forget;
And what is more important yet;
The corn, but do not be too fast,
For you must cut and add it last;
For better than the flour you'll find it'll do
To give some thickness to the stew.
Some lemon peel cut very thin
May now be added and stirred in,
And ere it is taken from the fire
Give it a dash of Worcestershire,
And soon you will hear its praises ring,
This is a dish fit for a king.

Virginia S. Woodroof 1930


I parboil my squirrel so that it comes off the bone easily and pretty much stick to the above recipe. However, "middling with the rind", is open to discussion.

Don't forget squirrel and dumplings and gumbo, treat 'm just like chicken, just remember...young'uns is tender and old'un's is tough.

squirrel stew aka brunswick stew

3-4 cleaned and cut-up squirrels
1 onion diced
butter
3 can mixed veggies(veg-all)
2 cans diced tomatoes
1/2 cup worchestershire sauce
salt, pepper and cayenne pepper

cook squirrels in salted water until fallin' off the bone. debone and dice. save the cooking water. saute onion in butter. put meat, onions and canned goods in a heavy bottom pot. add worchestershire and enough of the cooking liquid you saved to cover by 1" or so. add salt black and cayenne to taste. simmer 1 1/2 hours or so(or you could do this in a crock pot all day or over night), stirring often. add reserved liquid if needed. (some folks add a package of frozen okra with the canned goods...not me)

we like this with sourdough biscuits and dark beer.

enjoy!

todd

That would be salt pork, or fat back with the skin on. miles

squacks a la squacks

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for squirrel skinning instructions... http://members.localnet.com/~nickdd/ the scamp you find doing the skinning here is me. cut up the squirrels into pieces and soak in strong salt water with a little white vinegar added. best done overnight in the fridge.

take a mess of squirrel pieces and place them in a large enough pot to boil them in. cut into it one whole white onion. add fresh ground pepper, salt and a tsp of white vinegar or 2. cover squirrel with beer....ok....you can use water too.

bring to a rolling boil and then cut the heat to a slow boil. boil until you can stick a fork easily into the meat. remove each piece as this becomes possible. old tough ones will take a mite longer.

when all pieces have been removed, pour off the liquid. replace the squirels into the pot and pour SWEET BABY RAY'S BBQ sauce over them. this can be thinned with a little beer...or water. you can also do this part in a slow cooker if you have one. you can also substitute your favorite bbq sauce but the brand mentioned is powerful good!

cover and slow cook the squacks until they are completely tender.

you will need some fresh cornbread to go with this. better get to makin it!

luck

milespatton, as far as I've been able to tell, a "middlin" is a small piece of bread. Perhaps the refrence is to a heel of bread in the stew. I use crutons <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Nope, miles has it right. Middlin is salt pork. AKA sow belly.

BCR

I stand corrected. I'm still going to use crutons <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I usually put mine in the slow cooker "aka crock pot" first then cumin and other spices, add water till covered, the heap on the onions, celery,carrots,taters, other veggies as needed/wanted and cook all day on low.

tasty!

Cheaha, Mom used to parboil them, but, at least in her case that was a misnomer. Meaning, after flouring the quartered squirrels and browning in a skillet, she would put them into a pressure cooker. Boiling meat, to me, takes away much of the flavor. If you have a pressure cooker, try it. Tree rats, or anything else for that matter, just melt in your mouth after pressure cooking. Good eatin' brother! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

SQUASKS, Thank you for the movie! I have not been cutting enough skin up past the tail and had given up on that method.I love eating them but have hated skinning them. Cyber space can be so cool!
John