How do you prepare squirrel?

Question

It is a legitimate thing to eat.

Answer 1

this one?

BBQ Squirrel

~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ 15 charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce

In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.

In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.

Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.

Add one handful of wood chips to the hot coals.

Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.

Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.

Serve with mashed potatoes, sweet corn and buttermilk bisquits.

Enjoy!


Fried Squirrel with Mushroom Gravy

~ 3 squirrels, cut into serving pieces
~ flour
~ salt and pepper
~ 2 eggs, beaten
~ 3 – 4 pieces bacon, chopped
~ 1 medium onion, chopped
~ 1 can cream of mushroom soup
~ 1 soup can milk

Season the flour to taste with salt and pepper. Place in a bowl. Beat the eggs in another bowl.

Heat some oil in a large skillet.

Dip the squirrel pieces in the egg and then the flour. Repeat if you want. Add to hot oil.

Fry until golden brown. Remove and drain fat. Return to skillet.

Cover with the bacon and onion.

Mix the soup and milk together and pour over meat.

Cover, reduce heat and simmer for 2 hours.

Serve with mashed potatoes and dinner rolls.

Enjoy.


Cajun Squirrel

~ squirrels,cut into serving pieces, amount depends upon how many you can eat
~ olive oil
~ 1 large onion
~ 1 large green bell pepper
~ 2 cloves garlic
~ Cajun spice (Tony Chachere's recommended)
~ 2 tbsp Tabasco sauce
~ 4 tbsp ketchup
~ 1 tbsp Gumbo File seasoning
~ cooked rice

In a deep pot or dutch oven, heat some olive oil.

Season the squirrel on all sides with the Cajun seasoning. Add to the hot oil and turn to brown on all sides. Continue to cook until done.

Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.

Sprinkle the added vegetables with Cajun seasoning.

Add the Tabasco sauce, ketchup and the Gumbo File. Stir to mix well.

Serve over the cooked rice.

Enjoy.


Camp Stew

~ 10 squirrels
~ 2 cups corn
~ 1 lb. bacon, chopped
~ 5 lb. potatoes, diced
~ 2 qt. tomatoes
~ 3 lb. onions
~ 2 lb. lima beans
~ 1 cup chopped celery
~ 1/4 cup worcestershire sauce
~ salt & pepper to taste
~ flour

Put the squirrels in a large pan. Cover half way with water. Bring to a boil. Cover and simmer until the squirrels are tender.

Remove the squirrels from the stock. Set the stock aside. Remove the meat from the bones.

Return the meat to the stock and add the corn, bacon, potatoes, tomatoes, onions, beans, celery, salt & pepper, and worcestershire sauce.

Cook for 2 hours stirring occasionally.

To thicken the stew add a small amount of flour mixed with water. Simmer 20 - 30 minutes longer.

Serve & Enjoy!

Daddy's Squirrel Stew

~ 3 squirrels, quartered
~ Tony Chachere's Creole seasoning
~ 2 strips bacon, cut up
~ 1/2 stick butter
~ 1 onion, chopped
~ 4 cloves garlic, finely chopped
~ 2 bell peppers, chopped
~ 2 stalks celery, chopped
~ 3 potatoes, cubed
~ 5 cups water
~ 1/4 cup burgundy wine

Rub the creole seasoning liberally over the squirrels.

In a dutch oven, melt the butter. Add the bacon.

Add the squirrel to the dutch oven and brown evenly. Remove.

To the dutch oven, add the onion, garlic, peppers and celery. Saute until the veggies are soft.

Add the meat back to the pot along with the water and potatoes. Stir together.

Bring to a boil, reduce heat and simmer 1 1/2 hours stirring occasionally.

Remove the squirrel pieces. Cool and debone.

Return meat to the pot. Stir in the wine. Heat to boiling again then reduce heat and simmer 10 minutes.

Serve over biscuits or toast.
Enjoy.

Squirrel Casserole

~ 5 - 6 squirrels
~ 1 bag egg noodles
~ 2 cups corn flakes
~ 1 stick butter, divided
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ 1 cup flour
~ 2 cans chicken broth
~ 1 tsp thyme
~ 1 tsp salt
~ 1/2 tsp black pepper
~ 2 cups shredded mozarella cheese
~ 1/2 cup durkee/frenches fried onions

Boil the squirrels in a large pot until the meat starts to fall off the bones. Remove and cool. When cool debone. Set aside.

While the squirrels are cooking, cook the noodles per package directions. Drain and set aside.

In a saucepan, melt 1/4 stick of butter. Stir in the cornflakes, garlic powder and onion powder. Heat until crispy.

Spread the cornflakes in the bottom of a greased casserole dish.

In a saucepan, melt the remaining butter. Add the flour and brown just a little. Add the chicken broth and stir until thick.

Remove from heat and add the thyme, salt, pepper, squirrel meat and noodles. Mix well.

Pour the mixture evenly over the cornflakes. Top with the cheese and the fried onions.

Bake for 45 minutes at 300 degrees.
Serve and enjoy.

Squirrel Dumplings

~ 3 squirrels, cut up (All hair and shot removed.)
~ 1 egg
~ 2 cups plain flour
~ 3/4 cup broth
~ 1 teaspoon salt
~ salt and pepper

Boil squirrels in four quarts 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 with 3/4 cup of broth and roll into ball.

Strain the broth to remove any stray shot then resume boil. Return meat to boiling broth.

On a floured cutting board, use 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 the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.

Cook approximately 10-15 minutes until dumplings are tender. Salt and pepper to taste.

Serve and Enjoy!

Squirrel Croquettes

~ 8 small squirrels
~ 1 cup chopped onion
~ 1 cup chopped celery
~ 1/2 tsp salt
~ 1/2 tsp pepper
~ 1 cup spicey seafood breading
~ 1 cup milk
~ oil

In a large pot, cook the squirrels in salt water until the meat starts to fall off the bone.

Remove the squirrels and allow to cool.

When cool, remove the meat from the bones and shred.

In a large bowl, combine the meat, onion, celery, salt, pepper, breading and milk. Mix well.

Place in refrigerator for one hour.

Remove from the frig and shape into patties.

Add some oil to a large skillet and heat over medium heat. Add the patties and cook until light brown. Flip when half done.

Serve and enjoy.

Answer 2

i understand some human beings devour rats yet do not imagine i'd be one in all them, in spite of the indisputable fact that squirrel and rabbit are good. We make squirrel dumplings, stew or boil squirrel, remove from cooking liquid to relax, reserve liquid, mix 2 cups self increasing flour with a million/4 cup oil and a million cup milk, re warmth reserved liquid and upload meat picked from squirrel, 2 tablespoons of butter, a million cup milk and adequate water to have room to cook dinner dumplings, carry liquid to a boil and drop dumplings by technique of teaspoons, upload dumplings till liquid is thickened. turn to low and cook dinner for more advantageous or less 20 minutes till dumpling are executed interior at the same time as shrink. relish

Answer 3

BAKED SQUIRREL

4 cut up squirrels (use only hind legs and meaty back pieces)
1 chopped green sweet pepper
1/4 cube butter
4 tbsp. red cooking wine
1 can cream of mushroom soup
1/4 c. vinegar
1 lg. chopped onion
4 tbsp. salt
1 tsp. Adolph's tenderizer
2 tsp. pepper
1 c. 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 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 300 degrees for 45 minutes.

Answer 4

The same way you would prepare rat.