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"5 Great Squirrel Recipes You Won't Be Able To Resist" Date: October 19, 2020 01:45PM |
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1. Baked Squirrel
4 cut up squirrels (use only hind legs and meaty back pieces)
1 chopped green bell pepper
2 Tbsp butter
4 Tbsp. red wine
1 can cream of mushroom soup
1/4 c. vinegar
1 chopped onion
4 Tbsp. salt
1 tsp. Adolph's tenderizer
1 tsp. pepper
1 to 1 and 1/2 cups all-purpose flour
Crisco and cooking oil
Mix vinegar and salt with water to cover squirrel. Soak 2 hours in solution. Remove pieces and shake on tenderizer and pepper. Roll in flour. Fry in Crisco until golden brown. Place pieces in baking dish.
In another skillet saute onion and pepper in butter. Add wine and soup. Mix well. Pour over squirrel. Bake at 350 degrees for 30 minutes.
Recipe courtesy of Cooks.com.
2. Country-Style squirrel
2 squirrels
Salt & pepper to taste
Flour
6 tbsp. vegetable oil
2 c. water
Cut squirrel into small chunks of frying size pieces, salt and pepper then roll in flour until coated well. Put in skillet of hot oil and fry until golden. Remove squirrel and most the oil, then add water and bring to boil. Place squirrel back into the skillet, turn to low heat, cover and cook for approximately 1 hour.
Serve with some large potatoes that have been baked for a great combination.
Recipe courtesy of Cooks.com.
3. Oven-Fried Squirrel
One squirrel
4 eggs
bread crumbs
Flour
Olive oil
Canola oil/ vegetable oil
Butter
Pat meat dry with paper towel to remove any moisture. Dip squirrel in egg. Combine bread crumbs with flour, dip egg-covered squirrel in mix. Cover bottom of skillet with olive oil and canola oil, add butter and brown meat well (about 20 min). Put squirrel in baking dish and pour contents of skillet over meat. Bake for one hour at 375°F.
4. Belgian Squirrel
3 large squirrels
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme
salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water
Clean squirrels. Burn away any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
Preheat the oven to 375 degrees F.
Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
Bake for 45 minutes in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F. Continue baking for another 45 minutes.
Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.
Recipe Courtesy of All Recipes.
5. Squirrel Country Sausage
4 ½ lbs. squirrel (approx. 15 fox squirrels)
1 Tbsp. sage
2 lbs. fresh seasoned pork sausage (with sage)
2 tsp. basil
1 onion
3 tsp. margarine
3 garlic cloves
1 Tbsp. chili powder
4 Tbsp. fresh parsley
1 Tbsp. black pepper
2 Tbsp. salt
1 tsp. thyme
De-bone the squirrel and chop in food processor. Mix together with fresh pork. Mince the onion and garlic (Use a tablespoon of garlic powder if you don't have cloves).
Cook the onion until transparent and add the garlic and sauté slightly. Mix together meats, onion, garlic and herbs.
To test seasonings, form a small patty and fry in a cast iron frying pan with butter. Taste and adjust seasonings accordingly.
Form into small patties to cook or grill and use with your favorite sausage recipes. Great on pizza, with pancakes or scrambled in eggs.
Recipe courtesy of MDOC.
Squirrel can be a delightful wild-game meal and will maybe make your yard a bit quieter.
Enjoy!
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1. Baked Squirrel
4 cut up squirrels (use only hind legs and meaty back pieces)
1 chopped green bell pepper
2 Tbsp butter
4 Tbsp. red wine
1 can cream of mushroom soup
1/4 c. vinegar
1 chopped onion
4 Tbsp. salt
1 tsp. Adolph's tenderizer
1 tsp. pepper
1 to 1 and 1/2 cups all-purpose flour
Crisco and cooking oil
Mix vinegar and salt with water to cover squirrel. Soak 2 hours in solution. Remove pieces and shake on tenderizer and pepper. Roll in flour. Fry in Crisco until golden brown. Place pieces in baking dish.
In another skillet saute onion and pepper in butter. Add wine and soup. Mix well. Pour over squirrel. Bake at 350 degrees for 30 minutes.
Recipe courtesy of Cooks.com.
2. Country-Style squirrel
2 squirrels
Salt & pepper to taste
Flour
6 tbsp. vegetable oil
2 c. water
Cut squirrel into small chunks of frying size pieces, salt and pepper then roll in flour until coated well. Put in skillet of hot oil and fry until golden. Remove squirrel and most the oil, then add water and bring to boil. Place squirrel back into the skillet, turn to low heat, cover and cook for approximately 1 hour.
Serve with some large potatoes that have been baked for a great combination.
Recipe courtesy of Cooks.com.
3. Oven-Fried Squirrel
One squirrel
4 eggs
bread crumbs
Flour
Olive oil
Canola oil/ vegetable oil
Butter
Pat meat dry with paper towel to remove any moisture. Dip squirrel in egg. Combine bread crumbs with flour, dip egg-covered squirrel in mix. Cover bottom of skillet with olive oil and canola oil, add butter and brown meat well (about 20 min). Put squirrel in baking dish and pour contents of skillet over meat. Bake for one hour at 375°F.
4. Belgian Squirrel
3 large squirrels
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme
salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water
Clean squirrels. Burn away any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
Preheat the oven to 375 degrees F.
Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
Bake for 45 minutes in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F. Continue baking for another 45 minutes.
Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.
Recipe Courtesy of All Recipes.
5. Squirrel Country Sausage
4 ½ lbs. squirrel (approx. 15 fox squirrels)
1 Tbsp. sage
2 lbs. fresh seasoned pork sausage (with sage)
2 tsp. basil
1 onion
3 tsp. margarine
3 garlic cloves
1 Tbsp. chili powder
4 Tbsp. fresh parsley
1 Tbsp. black pepper
2 Tbsp. salt
1 tsp. thyme
De-bone the squirrel and chop in food processor. Mix together with fresh pork. Mince the onion and garlic (Use a tablespoon of garlic powder if you don't have cloves).
Cook the onion until transparent and add the garlic and sauté slightly. Mix together meats, onion, garlic and herbs.
To test seasonings, form a small patty and fry in a cast iron frying pan with butter. Taste and adjust seasonings accordingly.
Form into small patties to cook or grill and use with your favorite sausage recipes. Great on pizza, with pancakes or scrambled in eggs.
Recipe courtesy of MDOC.
Squirrel can be a delightful wild-game meal and will maybe make your yard a bit quieter.
Enjoy!
Ways to improve web conference image and sound quality. [forums.macresource.com]
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Re: "5 Great Squirrel Recipes You Won't Be Able To Resist" Date: October 19, 2020 03:32PM |
Quote
freeradical
It seems like braising would be the proper cooking technique for squirrel, unless you're okay with tough meat.
Sous vide squirrel!!!
rj
AKA
Vreemac, Moth of the Future
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Re: "5 Great Squirrel Recipes You Won't Be Able To Resist" Date: October 19, 2020 04:51PM |
What the heck is "Adolph's tenderizer"? It sounds like something out of a horror movie.
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Re: "5 Great Squirrel Recipes You Won't Be Able To Resist" Date: October 19, 2020 05:26PM |
Quote
d4
What the heck is "Adolph's tenderizer"? It sounds like something out of a horror movie.
It is the enzyme bromelain. Same as using fresh** pineapple juice as part of a marinate/brine on tough parts of beef or pork.
**edit.
In tha 360. MRF User MapEdited 2 time(s). Last edit at 10/19/2020 05:28PM by Filliam H. Muffman.
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