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maddog Offline OP
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I've eaten 8 bowls since Fri. Gave 4 containers to my buddies, and froze the rest.....whew! grin


maddog

Last edited by maddog; 10/28/12.
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I've had 4 bowls full the past 2 days and having more for dinner this evening. Sent a container full to the MILs and froze some up for a buddy who owns the property the rats came from.

Dang you Dog! grin

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maddog Offline OP
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grin grin


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thanks for the recipe. i think it would work with just about any light meat ...


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Man that sounds good. I'm always looking for new squirrel recipes. I'll be trying this. Thanks!

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maddog Offline OP
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Quick note. You can freeze the soup in tupperware type bowls, thaw it out, nuke it in the microwave, and it's just as good as coming right off the stove!


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Gonna make another batch next weekend. The first batch never got a chance to make it to the freezer! This stuff is awesome!

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TTT, it fell off and I had to do a search to find it.



CK
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maddog Offline OP
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Well, just shut off the pressure cooker......got 8-9 "limb chickens" in it. Gonna bone out the meat and store for tomorrow. Got a buddy coming over and we're gonna make a full pot of the chowder. Then, weather permitting, we are going for a midday hunt! grin


maddog

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maddog Offline OP
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Thought I'd let you guys know. While I was deboning the squirrels[the meat was falling off the bone], I had 1 squirrel in the bunch that was so old/tough, that I couldn't pull the meat off the bone. Those 4 pieces went to the waste basket. grin

For anybody that wants to know, I pressure cooked the squirrels for a little over 30 minutes at 10 lbs. of pressure.


maddog

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Sounds like an awesome recipe and one that I am going to try soon. Can somebody expand on the parboiling technique, like for how long and at what temperature?

Thanks for your time
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Throw them in some salted water with some onions, boil for about 5 minutes, cool and peel.


"...the left considers you vermin, and they'll kill you given the chance..." Bristoe
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maddog Offline OP
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Because more guys are finally getting out to hunt "limb chickens", and we have some guys who never saw the recipe, from last yr., I'm giving this thread a one time bump. I gotta get busy and make a batch.....my freezer is gettin' full. grin


maddog

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finally going to get out later this week and try to get some skwerls. Can't wait to cook up a pot of the chowder.

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Squirrels are not very plentiful around here yet this year, but was able to killer three this morning and have the chowder cooking on the stove. Been waiting all summer for this. This has got to be a top 10 dish that I have every made.


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Good stuff, isn't it!

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I put the old tough ones in the bag in the freezer labeled "maddog stew." I parboil in some stock--garlic, onions, little chicken stock, salt, pepper, bay-leaf. It flavors them up a little.

The young tender suckers get chicken-fried...


[Linked Image]

Last edited by Ella; 10/13/13.
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maddog Offline OP
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Wish I could find some young tender ones.... grin

Two thirds of the squirrels I've shot this year have been older males and females.


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Down here the little ones are scampering around. They'll drive you nuts when you're deer hunting. Of the dozen or so I've shot this Fall, about half have been tender little pups. They fry up beautifully--melt off the bone--but they sure are tiny in a scope.

I had an old boar simmer for a good hour and a half once before it softened up. But it made some good taco meat, which is the other recipe I use the older ones in besides your stew. They take some tugging and gnawing if you fry 'em.

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maddog Offline OP
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That's an AMEN on the tugging and gnawing......grin


maddog

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