2 squirrels, cut up
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 cup rice, uncooked
Place cut up squirrel in a large pot and cover with water. Add salt, pepper and bay leaf. Bring to a boil and reduce heat. Simmer for 1 to 2 hours, or until meat begins to fall off the bone, adding water as necessary. When done, remove bay leaf and discard. Remove squirrel pieces and allow to cool. Remove meat from bones and return meat to pot. Add rice, bring to a boil, reduce heat and simmer for about 30 minutes or until rice is done.
3 squirrels, cut up
2 cups plain flour
3/4 cups broth
1 teaspoon salt
salt and pepper
Boil squirrels in four guarts of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside. In large bowl, mix flour, egg, and one teaspoon of salt wtih 3/4 cup of broth and roll into a ball. Strain broth to remove any stray shot then resume boil. Return meat to boiling broth. On a floured cutting boards, use a rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into boiling broth. Gently shake pot after last dumpling is added to prevent sticking. Cook approximately 10-15 minutes until dumpings are tender. Salt and pepper to taste.
Most of the time I simply boil them for awhile and then roll the pieces in egg and flour and simply fry them till done.
But one of my favorite ways is to bake the pieces in a pyrex baking dish.
I place the pieces in the dish and then apply some worchestershire sauce, soy sauce, & bar-b-Q sauce. For this method I don't bother boiling first, just quarter them up and bake them at 350 for about an hour. Finger likin good hot wings..... er legs!
This recipe is also good for rabbit, quail, pheasant - even chicken! It is especially good for that tough old boar squirrel that would be too tough to eat fried.
Brown the cut up squirrel pieces well in hot oil in a heavy medium saucepan. Add about 1/2 cup of vinegar, 2-3 minced or crushed garlic cloves (to your taste, I like lots!) and 2 tablespoons rosemary or 4 if using fresh rosemary (the fresh is so much better!) Cover and simmer until the meat almost falls off the bones. If the squirrel is really tough, add water if the vinegar cooks off too much. You can also add a bit of basalmic vinegar towards the end. Don't waste the sauce! Spoon some over the pieces and save some for dunking some nice crusty bread.
2 squirrels, cleaned and cut into serving size pieces
1 medium onion, finely chopped
1/2 tsp. thyme
1 (4 ounce) can sliced mushrooms, drained
1 cup beef broth
1 cup sour cream
2 tbsp. lemon juice
1 tbsp. flour
Soak squirrel in salted water overnight in refrigerator. After soaking, remove squirrel pieces and rinse. Discard salted water. Place squirrel, onion, thyme and mushrooms in a crock pot. Pour in broth and cover and cook on low for 8 to 10 hours. Remove squirrel to a warm platter. In a small bowl, combine sour cream, lemon juice and flour. Mix well and slowly stir into contents of crock pot. Turn crock pot setting to high and cook until thickened. Spoon sauce over squirrel and sprinkle with parsley.
This will give it a more traditional Bouquet...slice thin, dip in egg and fry fast. Ha,Ha, just messing with you.....but IT IS very traditinal some placess. Like Tree Rabbits. In the Florida keys, the local delicacy is Conch. It tastes like shoe leather, but in the old days, that is what they had, so they made do. I am sure squirrel can be a lot better tasting than Conch. Me and my brother skinned one once and cooked it, but we didn't know what we were doing and just got grossed out. My brother Stu just kept saying, "That's a Rat Robert". He swore that Dad said they were like chicken.
4 squirrel cut in pieces
1 T paprika
1 med onion
1 green pepper in rings
1 (2 1/2 ounce) can sliced mushrooms drained
1/4 c soy sauce ( I use a litte more)
2 T vinegar
1/8 tsp oregano
1 clove garlic (optional)
preheat 350. Shake flour in 10 x 16 bag.
wash and dry squirrel pieces. sprinkle paprika evenly over squirrel and put in bag.
combine rest and pour over squirrel. Tie bag and make slits for steam.
Bake one hour or until tender.
Thicken sauce if desired.
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