Skin, eviscerate, and disjoint the squirrels, making sure to
remove the small scent sacs from beneath the forelegs.
If these glands
are not removed, a bitter taste will be imparted to the dish.
Soak the pieces for one hour in cold water to which 1 teaspoon
salt
has been added. Remove, drain, and pat dry.
Roll the pieces in flour seasoned with salt, pepper, sage
and rosemary. (Prepared poultry seasoning is a good substitute.)
Heat the bacon
fat in a deep skillet and brown the squirrel pieces on
all
sides. Add the cider and simmer until the meat is almost
tender. Remove
the cover and continue cooking until the meat is tender
and most of the liquid absorbed. Remove the squirrel
pieces and
put aside
to cool. Reserve any pan liquids for the gravy.
Roll the squirrel in the seasoned flour again, heat the
butter in another skillet, and rebrown the squirrel until
golden and
crisp. Put the squirrel pieces on a heated platter, and
keep warm, while
you add all juices and scrapings to the skillet. Make
a paste of a tablespoon of flour and the heavy cream.
Pour
this slowly
into
the pan juices, stirring constantly, until the sauce
is smooth, hot, and slightly thick. Ladle the gravy over
the
squirrel
pieces and serve.
www.justgamerecipes.com
Squirrel Fricassee
• 2 dressed young squirrels (2 lbs.)
• 1 1/2 tsp. salt
• Pepper
• 1/2 cup flour
• 1/2 cup shortening
• 1/2 - 3/4 cup water
• 1 1/2 cups milk
• 1 tsp. grated onion (optional)
Wipe squirrel thoroughly with a damp cloth. Remove any hair
and scent glands. Examine carefully to locate imbedded
shot and remove
with a sharp pointed knife. Wash thoroughly inside and
out in warm water. Drain well and cut into serving pieces.
(Never wash after
cutting up.) Combine salt, pepper, and flour.
Dredge meat
and coat well.
Heat shortening in a heavy skillet;
brown meat slowly on
all sides to a rich brown (about 15 minutes). Add 1/4
cup of water; cover tightly; reduce heat and simmer gently
until tender (about
30 minutes). Add remaining water as needed.
Squirrel should be very tender when done. Remove squirrel
to a hot platter; cover and keep hot. Blend any leftover
seasoned flour
into the fat remaining in skillet. Add milk gradually
and cook until gravy boils and thickens, stirring
constantly. Serve at once
with squirrel. Add the grated onion for additional
flavor, if desired. 4 servings.
http://www.ces.ncsu.edu
Rebel Rouser Squirrel Stew
• 3 Squirrels cut into pieces
• 1 c Flour
• 1/4 c Olive oil
• 1/2 c Onions, chopped
• 2 Garlic clove, minced
• 1/4 c Wine, sherry, dry
• 1 c Chicken broth
• 1 c Game marinade, strained
• 1 ts Thyme
• 1 ts Sage
• 1 ts Cayenne pepper
• 1/4 c Parsley, minced
•
1 Salt & pepper to taste
Dust pieces in flour and shake off excess. Brown in olive
oil on all sides in a large black iron pot. Remove and
keep warm. Add
onions and garlic to same oil; cook until clear, not brown.
Drain off excess oil and replace squirrel. Pour on sherry.
Add broth
and strained marinade. Bring to boil then reduce heat to
simmer, covered, for 1 to 1-1/2 hours.
www.justgamerecipes.com
Seminole Squirrel Stew
• 2 Squirrels, cleaned
• 1 c All-purpose flour
• 2 c Water
• Salt and pepper to taste
• 6 tablespoons Lard or bacon drippings
Cut squirrels into serving pieces. Mix salt, pepper and flour
and dredge the squirrel pieces in the mixture. In a large
skillet,
heat the fat and fry squirrel pieces, turning occasionally
until golden brown. Remove squirrel from the skillet and set aside. Pour
off all fat except about 3 tablespoons. Add water to the
skillet and bring to boil. Return squirrel to the skillet; bring to boil
again, cover and reduce heat. Simmer for about 1 1/2 hours
or until the meat is very tender. Serve with corn bread. Serves 4
www.justgamerecipes.com
Squirrel Gumbo
• 3 (up to) 4 Squirrels; cleaned
• 1 Chicken
• 1 1/2 (up to) 2 c Bell pepper; chopped
• 1 1/2 (up to) 2 c Celery; chopped
• 1 qt Stewed tomatoes
• 1 can (small) tomato sauce
• 2 c Canned okra
• 2 (up to) 3 tablesppons Creole gumbo file; or to taste
• 3/4 c Dark roux
Pressure cook and debone squirrels and chicken. Save the
broth. To boiling broth, add bell pepper, celery, onion,
tomatoes
and tomato sauce. Make roux (using oil and flour in equal parts, in
a heavy skillet brown roux) and add to the above mixture,
stirring until well blended. Cook until vegetables are tender. Add meat
and okra. Season to taste. You may also want to add hot
sauce to taste. Simmer for 15 minutes. Just before serving
or when serving,
add fil‚ to taste. Serve over rice. Serves 15 to 20.
www.justgamerecipes.com
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. Sauté 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.
http://www.ces.ncsu.edu
Squirrel Jambalaya
• 1 med Squirrel
• Salt and cayenne pepper
• 2 large Onions - chopped
• 3 Celery stalks - chopped
• 1 Garlic clove - chopped
• 3 tablespoons Oil
• 1/4 Green pepper - chopped
• 4 tablespoons Parsley - chopped
• 1 c Uncooked rice - washed
• 1 1/2 c Water
• 2 teaspoons Salt
• Louisiana Hot Sauce - to taste
Cut squirrel into serving pieces and season well. Saute
in oil until brown; remove from skillet. Saute onions,
celery,
garlic,
green pepper and parsley in oil until wilted. Put squirrel
back into skillet; cover. Cook slowly about 30 minutes
or until squirrel
is tender. Add rice and water. Stir thoroughly. Add
salt and hot sauce; cook slowly about 30 minutes, or
until rice
is cooked. Serves
4.
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Jim Graham’s Tar Heel Brunswick
Stew
(Chicken with beef, goat, or squirrel)
• 1 large stewing chicken
• 1 lb. beef, goat, or squirrel
• Water
• 2 large potatoes, diced
• 1 large onion, diced 4 cups corn
• 4 cups lima beans
• 1 pint canned tomatoes
• Butter or margarine
• Salt, pepper, and seasonings to taste
Stew chicken and other meat together until chicken is ready
to fall from bones. Cool and shred chicken and other
meat with
fingers, discarding skin, bones, and fat. Put meat back in broth, skim off
excess fat, and continue to simmer. Add potatoes, onion,
corn, lima beans, and tomatoes. Simmer for several hours
to thicken.
Season to taste and serve hot. Yields 10-12 servings and
can be frozen.
http://www.ces.ncsu.edu
Stuffed Squirrel Armagh Style
• 1 Squirrel
• 2 oz Flour
• 2 c Breadcrumbs
• 2 large Cooking apples
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1 Egg
• 2 oz Butter
• 1 Stock
• 1 large Onion
• 2 teaspoons Parsley
• 1 teaspoon Sugar
• 1 oz Butter
• 1 Pepper to taste
Wash and dry squirrel. Chop onions and fry gently in 2 oz
of the butter. Peel apples and chop; add to onions and
fry until soft.
Mix onions, apple and butter with all other stuffing ingredients,
and brown quickly in remaining butter. Place squirrel in
a casserole, stuff, surround with excess stuffing, add
well-seasoned stock,
and cook for 1 3/4 hours, or until tender, at 350 degrees.
www.justgamerecipes.com
Squirrel Casserole
(Or any white meat, turkey or chicken)
• 4 cups squirrel - cooked, boned, cut up
• 1 pkg. Pepperidge Farms dressing
• 1 can cream of mushroom soup + 1 cup of water
• 1 can cream of chicken soup
• 1 stick butter cut up on top
Layer ingredients in casserole dish with butter on top and
cook 30 minutes at 350 degrees.
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