Squirrel Recipes

[bower]

i have no clue how to make some good squrrel meat, i've tried once and it didn't come out to well. anyone mind sharing a recipt with me?

>--> if it's brown it's down<--<

[GSP]

Cut it up, pressure cook 4-5 minutes, roll in seasoned flour and fry real slow. You don't have to pressure cook if it is young squirrel.

Another way is to slow cook, when the squirrels are done add some corn starch to the broth and make a white gravy. Goes good over cornbread.

[E. Leafdale Mofia]

Bower cut it up and feed it to your dogs......I have never ever eeeeeeeeeever had any sgurrel that was edible....maybe my granny just cannot cook it (just Squrrel, she is the best with anything else) but I don't even hunt em anymore, cause I won't eat it.....Blah i amn goin to puke now

[Flintlock54]

Bower:

Try this:

2 fox squirrels or 3 gray squirrels, quartered
3 qts. of water, approximately
1 1/2 lbs. of kielbosa, Italian, venison or other type link sausage
3 cups uncooked white rice
Salt and pepper

Cover meat with water and cook in pressure cooker or stock pot until meat readily slips from the bone. Strain and save cooking liquid. Debone meat and return to cooking liquid; add sausages and rice. If necessary, add sufficient water to cook rice. Simmer in an open pot at a low boil for 30 minutes or until rice is fluffy and tender and all the liquid has evaporated or has been absorbed.

This is an excellant way to marry the flavor of the wild meat to the rice and in case the in-laws pop in unexpectedly a way to stretch the meat source of your meal.

[rothel]

i live in eastern ky i,v eat as much squirrels as carter got liver pills. you can use a pressure cooker to get the squirrel tinder but i use 1/2 a cup of flour 1/2 cup of corn meal mix it up good use salt pepper as you like fry slow don,t tune the squirrel until in is good,en brown on one side then turn and brown the other side if turn before it brown,s you,ll lose all of flour and meal

rothel king

[UKhunter]

I fry it just like rabbit. Quarter it up and shake it up in an air sealed bag with salt, pepper, and flour. Once you got it covered well heat up some oil on the stove and brown each side, it doesn't take very long, after it is browned take the squirrel out and put it in a pan, pour about a 1/4 cup of water and a 1/4 or half cup of beer in the pan with the browned squirrel and cover it up with foil, put it in the over on about 300 - 350 and leave until the liquid has evaporated out of the pan or until you just can't wait any longer.

p.s. don't forget the GRAVY!!!

Nate

[ribsplitter]

Y'alls makin me hungry I like to stack them squirrel's in the freezer like firewood . As far as im concerned as long as you cook them slow you cant really go wrong with any of these recipes .Ive tried about all of them at one time or another..

[schuyler olt]

Here's a different way to go. Squirrel jambalya

Take a couple squirrels, quarter them, dredge in flour, and brown them in a dutch oven in about a quarter cup of olive oil. When browned, remove them. Add a quarter cup flour and cook it over low heat for one to two beers. Add and sautee 1 cup of chopped green pepper, one cup chopped onion, and one cup chopped celery for about five minutes or until the onions start to get clear. Add one cup chicken stock, and scrape up all those stuck goodies on the bottom of the pan. Add one regular can of diced tomatoes and as much chopped garlic as you like. Add thyme and basil, along with cayenne pepper, salt and black pepper as suits your taste. Add a couple bay leaves and return the squirrels to the pot. Add just enough water to cover the critters, and bring to a boil. Cover and simmer at least the length of an NFL game. After about halftime, the meat will come off the bones--debone the squirrels, return the meat to the pot and discard the bones. Add a couple cups of cooked rice to this, stir and serve.

You can add hot polish or andouille or chorizo sausage to this. I'd recommend rendering the sausage before adding it, or it will make the jambalaya greasy. You can also add about any other game meat to this dish. It's a great way to make a shoveler downright tasty!

[Redfishman]

Mois Ami---'dats good yeah---Where do you get the andouille? Is that
locally made??? If so- that's awesome. The flavor of that will offset
the "wild" taste.If you have some deer sausage that would also be a great filler and stretcher in the Jambalaya![:D]
Mike-South Louisiana

Early Birds get the Worms
BUT
The 2nd Mouse always gets
the CHEESE

[grouseman 1]

If you don't have a preasure cooker you can boil them for about 45 minutes and then fry them. They are really good this way.

[schuyler olt]

Redfish--We have a butcher up here who makes a fine andouille, and I've got a couple of places in NO that ship overnight--that really helps when I need a boudin fix!

[14Kat]

The cajun recipe sounds great.

Recipe. Take two squirrels to Mr. Olt's. Allow him to cook to perfection while you enjoy a few homebrews.

[Redfishman]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by schuyler olt</i>
<br />Redfish--We have a butcher up here who makes a fine andouille, and I've got a couple of places in NO that ship overnight--that really helps when I need a boudin fix!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

I'm impressed!!! andouille--Boudin--Tasso- All you need are some
crackers- cold beer and music and All your friends!!!
They have a couple of guys in Baton Rouge that ship overnight too-they stay pretty busy--

If you can get mirliton's there I can give you a killer Stuffed -Tasso/Squirrel recipe...
Ever tried okra/tasso/squirrel Gumbo?


Early Birds get the Worms
BUT
The 2nd Mouse always gets
the CHEESE

[schuyler olt]

Yeah, we have mirlitons here--they usually have them at Krogers. They're great, so bring on that recipe.

I make a lot of okra gumbo, most often with duck or goose. When I've got a mess of squirrels, though, I get the burgoo pot fired up, especially as it gets on toward Derby![:D]

It's getting to be time to think about morel mushrooms again, to say nothing about ramps and dandelion greens--now there's something that benefits from some tasso!

[Tim Morris]

I want to come to all of your houses for dinner.

"Shoot em' in the face!"

"If it bites my hook, It will be good to cook."

[Redfishman]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by schuyler olt</i>
<br />Yeah, we have mirlitons here--they usually have them at Krogers. They're great, so bring on that recipe.


<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Just planted 6-mirlitons in the garden - And reminded of this recipe.

Stuffed squirrel/tasso mirlitons

Slice 4 mirlitons in half lengthwise.Boil with the skins on until the insides are soft(approx 15-20 minutes) and remove from heat and let cool. With a spoon, remove the pulp throwing away the seed . Be careful not to break the skins and set them aside.Put the pulp in a separate bowl.

Take two fox squirrels that have been dressed,quarter them and pan fry them in as little oil as possible in a large cast iron skillet.
While the squirrels are cooking,dice 1 large onion and 3 fingers of fresh garlic and brown them in the same skillet. To taste add red and black pepper and salt while it is cooking. Add finely sliced Tasso
approx 4-6 oz. and add to cooking mixture. Note: to much tasso will overpower the taste of everything else. When the squirrels have cooked, debone them .

In a large mixing bowl add the contents in the skillet all the pulp
of the miritons and bread crumbs(london's is fine) along with 1 or 2 eggs and blend together.Optional: according to taste(it should be seasoned fairly well now) add 2-3 jiggers of Cajun Nitro or 6-8 of
tabasco

Get a large pyrex pan put the mirliton shells in and stuff them carefully with a spoon- add parsley and a little pimento for coloring, throw them into a 375 oven covered with foil for 45 minutes.
Remove foil for last 10-15 minutes to brown.

Serve with French Bread or Garlic bread and a green salad and invite
the inlaws.
bon apetite




Early Birds get the Worms
BUT
The 2nd Mouse always gets
the CHEESE

[schuyler olt]

Man, that sounds fantastic! I'm looking to try it real soon!

[shogan]

IIeehh,

You coonasses are going to make me wanna move back to Baton Rouge, ahh the taste of boudin, red fish, etoufee, and my favorite crawfish boiled up at the local gas stattion driving down the road throwing the shells out the window. The tastes are on the tip of my tongue. Just about time to make a pot of gumbo.

They were the best of times they were the worst of times.

[big bubba t]

I just came up with a different way to try it .I boiled it til it fell off the bone and shredded it up .Then added some sauted onions @green peppers to it and an egg ,flour and cornmeal.Mixed it up and fried it like salmon patties ,And it weren't to bad.

[GSP]

Since squirrel season is here I went back and found some old posts.

There is one on here from FLINTLOCK .54

I miss him.

[Hoosier5]

For 4 people: Cut into portions 2 Fox or 3 Gray Squirrels. Dip Squirrel pieces into a mixture of Butter Milk and one egg. Roll pieces into 1/2 flour, 1/2 fine ground cornmeal, and TBS of Black Pepper until coated. Fry until Brown and place in a Cooking Bag that has been sprayed inside with "Pam". Add one cup of either chicken or beef broth, and a slice of baccon. Bake, at 350 degrees, for 2 hours (More if the Squirrrels are old) or until very tender.

[Steven Buckley]

What cha got?

[KYBOY]

I like to cook mine til their tender then frie them and make gravy. I have cooked them down and bar-b-q'd them befor as well. It was actually pretty good. Steve looks like you dont live far from me.

[kycooner]

squirrel and dumplings,,is always good.

if you like squirrel and white gravy try this,,flour your squirrel and brown on both sides,,put in roasting pan cover with cream of celery soup and bake at 325 for 1 1/2 hours or until tender,,you have squirrel and gravy all in one pan,,and the squirrel will fall off the bone

[Steven Buckley]

Had a friend bring me 6 sunday eve and wanted new recipes.

Kyboy I live on and was raised on spurlock fork of middlecreek 3 miles out of P-burg. No place in the world like it! lol

[rock802]

do you boil them befor you fry them? how long?

[kycooner]

if you have a electric skillet,,roll in flour, put them in hot grease cook uncoverd at 300 for 30 minutes,,put the top on turn skillet down to simmer and cook until tender ,usally about a hour longer,,if there real old squirrels maybe a little longer than that,when you take the top off turn skillet back up turn squirrel and brown on the other side.Squirrel will be really tender.

[KYBOY]

Had a friend bring me 6 sunday eve and wanted new recipes.

Kyboy I live on and was raised on spurlock fork of middlecreek 3 miles out of P-burg. No place in the world like it! lol
I was raised in East point, on the Floyd county side....

[Valley Station]

For older greys and fox squirrel, deep fry in a pressure cooker.
Put oil in pressure cooker and get it hot.Salt/pepper, roll in flour pieces, put in hot oil and brown. Once browned, cap cooker and bring it up to pressure.
Turn temperature down to low, cook for another ten minutes. Turn burner off and bring pressure down. Meat will be really tender.

[kycooner]

how much oil in cooker,enough to cover squirrel,,or just enough like you were going to pan fry,,and what pressure 5 or 10 lb,,,gonna have to try this i luv my pressure cooker.

[Valley Station]

I've been filling to about 1/3 to 1/2, like you would for deep frying.
10 lbs. pressure.
Pressure cooker is good to tenderise most any cut of meat.
Will even make a chicken gizzard on a biscuit , melt in your mouth.

[kycooner]

i use my all the time ,just never fried anything in it,,i will have to go buy a smaller one,,my holds 7 quart jars for canning also,,,i pressure coon ,hogheads for souse meat i've even throwed a couple of possums in it.
pressure first till meat is tender then throw in a granite roaster ,cover with barbaque sauce,,then put taters onions green peppers and cabbage wedges all around it ,,bake till taters are done,,,delicouos coon with all the fixens.

[Steven Buckley]

Dinner this evening was braised squirrel (pressure cooked then fried) mashed taters, homemade cream style corn (from peaches n cream) and big ole stripey maters!!!!!!!!!!!!







UMMMMMMM ummmmmmmmmm

[GSP]

Merged this thread with some old posts.