posted
Anyone have any good squirrel dishes they would like to share? I'd like to try for some with the bow. Not expecting to kill too many, but ya never know. Thanks.
-------------------- 60" Bear Super Kodiak 50@28 (56@31) 68" Kohannah Long Bow 62@30 Posts: 400 | From: Connecticut | Registered: Jan 2010
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posted
Might want to put this in the Recipes section.
-------------------- "The encouragement of a proper hunting spirit, a proper love of sport, instead of being incompatible with a love of nature and wild things, offers the best guaranty for their preservation."
-- Theodore Roosevelt Posts: 402 | From: Sussex County, NJ | Registered: Aug 2007
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put them in a crock pot with potatos carrots onion and garlic.do it just like a beef roast.turns out tender and delicious.
Posts: 986 | From: ohio | Registered: Jun 2010
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Dean Torges' site has it pretty well covered for squirrel recipes....I always have said if a squirrel was as big as a deer, they would be extinct 'cause they're so darn good eatin'.
Posts: 632 | From: Michigan | Registered: Sep 2008
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posted
Dip in milk, roll in flour and pan fry med-high heat till crispy. Turn heat down add water to pan, cover pan and steam for 45 minutes to a hour on low heat, until tender. Remove lid, turn up heat and crisp back up. Use milk, flour and little pepper to make gravy in pan. Serve with rice and veggie.
-------------------- TAKE A CHILD INTO THE OUTDOORS!! Posts: 2123 | From: SE Iowa | Registered: Mar 2003
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This recipe is pretty `loose'. I usually start by slow cooking 3 small or 2 large squirrels (or 1 rabbit) in a crock-pot on low heat for 8 or 9 hours (until the meat falls off the bones). Before cooking though, I slice an onion and layer the bottom of the crock-pot with the slices. Then I put the squirrels on top of the onions and add enough water to cover everything, and I mix in a packet of dry onion soup mix. When the squirrels are cooked I allow them to cool in the pot, and then I carefully bone them and collect all the shredded meat in a large bowl (I don't use the onion slices in the pies; I just use them to help flavor the meat and to keep the meat off the bottom of the pot). I add a can of mixed vegetables, such as Veg-All, to the meat, and then I add chicken gravy and mix it all together. I buy a large jar of gravy and mix in enough to have a fairly wet mixture. After initially mixing up the meat, vegetables, and gravy, I sprinkle some salt and pepper on the top of the mix, as well as some of my ‘secret’ ingredient, thyme. Again, this recipe is loose with no exact measurements, but don’t overdo the thyme or it will be too strong. However, just a little makes the pies savory and a little different from the norm, and I believe that’s what makes them so good. After adding the seasoning, mix well before adding to pies/pasties.
For the crusts I always buy refrigerated, unroll-and-fill-type pie crust dough, and the type of pies I make depends on my whim and/or the occasion. I have pot-pie size pie pans that I sometimes use, but often I'll make mini pies for large get-togethers using cup cake pans. Either way, I unroll the 9" pie crust dough (they usually come 2 per box, and I buy a couple boxes) and I cut circles large enough to layer the bottom of the pans. Then I fill them with the meat/vegetable/gravy mixture, and I cover them with appropriate size circles of dough. I roll over the edges and crimp with a fork. Then I make slices or poke holes in the top of each pie to vent them, and I bake them according to the instructions on the pie crust box, basically watching them until they are golden brown. Other times I'll use the full 9" pie crusts to make pasties, filling half of them and folding over the other halves and sealing the edges, again venting the top before baking. No matter what form they take, they taste the same. I will also, on occasion, brush the tops of the pies/pasties with a mixture of whisked egg whites and a little water before baking to make them shiny.
Enjoy your tasty rodents!
-------------------- ST. HUBERT'S RANGERS, Brotherhood of the Medieval Hunt. MICHIGAN LONGBOW ASSOCIATION HH 'Robin Hood' 55#@27" Shaun Webb Yew ELB 50#@28" Posts: 922 | From: South Lyon, Michigan | Registered: Jul 2004
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For big squirrels (read old) I put pieces (4 legs and one back) in a crock pot with a can of cream of mushroom (Cambells) soup and half a can of water. Cook until meat falls off the bone. Very easy and quite good.
For young ones I coat with flour and fry in a skillet. My mother used to put the fried squirrel (and rabbits) in a pressure cooker. That was terrific --- very tender!
-------------------- If the mind wanders, so too will the arrow.
Member of various archery organizations. Posts: 3858 | From: Kentucky | Registered: Jan 2004
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quote:Originally posted by arrow30: sqirell & dumplins, just use sqirell insted of chicken
X2
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BOB
-------------------- "There are some that can live without wild things, and some that cannot." - Aldo Leopold Posts: 667 | From: Conway, Arkansas | Registered: Feb 2007
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posted
I like em as gravy with biscutes for breakfast. Plain floured and fried is fine too. In a pinch out in the woods, just spit them on a stick and roast them over open fire. Kinda tough and mild flavored that way, but plenty good eating.
Squirrel has always been one of my favorites to hunt and eat. Never have learned how to spell it though!
-------------------- Silence is golden. Posts: 801 | From: Lowell, AR | Registered: Jan 2009
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