Squirrel Information
These
small fur-bearing animals have scent glands in the small of the back and under the
forelegs and the thighs. These should be removed without cutting into them. The
fat on the squirrel is usually very spare and most people do not object to its
flavor or odor. Squirrel may be cooked successfully by all good recipes for
chicken except that fat should be added to give the necessary rich flavor.
Young tender squirrels can be fried, broiled, and roasted; older squirrels need
to be simmered, fricasseed, or braised. Tasty squirrel meat is medium red in
color, tender, and has a pleasing flavor. There is little gamy taste and only
the oldest and toughest need parboiling.
Squirrel and Dumplins
Submitted
By Dean McCoy
·
6-8
Squirrels
·
salt
and pepper to taste
·
1
Canned Bisquits
Boil
cleaned squirrels until tender
Remove
squirrels from broth
Strain
broth and return to pot
Bring
broth to a rolling boil
Roll
out bisquits to about 1/8 in thick
Cut
into 1x2 in strips
Place
strips into boiling broth they firm up
Remove
squirrel meat from the bone
When
dumplins become firm, add meat
Heat
till meat is warm, Ready to serve.
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.
Cider Squirrels Southern Style
·
4 lg
Squirrels (gray, fox, or black), or 2 rabbits
·
Flour
·
Salt
and pepper
·
1/4
ts Powdered sage
·
1/4
ts Powdered rosemary
·
3 tb
Bacon or sausage fat
·
1 qt
Dry cider
·
4 tb
Butter
·
1 c
Heavy cream
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 alnost 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.
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.
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.
Seminole Squirrel Stew
·
2
Squirrels, cleaned
·
1 c
All-purpose flour
·
2 c
Water
·
Salt
and pepper to taste
·
6 tb
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
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 cn
(small) tomato sauce
·
2 c
Canned okra
·
2 (up
to) 3 tb 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.
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.
Squirrel Jambalaya
·
1 md
Squirrel
·
Salt and
cayenne pepper
·
2 lg
Onions - chopped
·
3
Celery stalks - chopped
·
1
Garlic clove - chopped
·
3 tb
Oil
·
1/4
Green pepper - chopped
·
4 tb
Parsley - chopped
·
1 c
Uncooked rice - washed
·
1 1/2
c Water
·
2 ts
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.
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.
Stuffed Squirrel Armagh Style
·
1
Squirrel
·
2 oz
Flour
·
2 c
Breadcrumbs
·
2 lg
Cooking apples
·
1 ts
Thyme
·
1 ts
Salt
·
1 Egg
·
2 oz
Butter
·
1
Stock
·
1 lg
Onion
·
2 ts
Parsley
·
1 ts
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.
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.