Tree Squirrel recipes

[Jim Harris]

I'm looking for some tree squirrel recipes. Show me what you have. Jim

[T Lail]

I just made Brunswickstew this weekend....take five or six dressed squirrelsand one cut up chicken....cook both in a large pot until meat pulls easily from bone....bone out meat and set aside....cut up 1 pound of carrots, several celery stalks, two or three large onions, 10 or so medium red potatoes, several bay leaves, a pod or two of red pepper...cook all vegtables together for an hour or so then add meat....simmer for two hours and add one can of whole corn and a can of sweet peas or lima beans......let simmer for an hour or so.....I keep a close check so pot does not get too dry.....also if you like you can add a bottle of red wine instead of all water or stock to cook the meat/vegtable mixture.....some people also add one pack of onion soup mix the last 20 minutes of cook time.....serve with brown rice and biscuits.....this makes  a LARGE amount of stew so you can freeze any left overs .......

[T Lail]

take several dressed squirrels and soak in salt water for several hours....remove from water and place on towels to dry.....mix flour, black pepper, salt, paprika, onion flakes, curry powder (all to taste) in large bowl.....heat olive oil in large skillet.....coat squirrel with flour mixture and fry in oil until done......save some pan drippings and make gravy.....serve with hot biscuits and coffee......

[T Lail]

cook several young squirrels until meat pulls easily from bone.....debone squirrels and save all meat.....prepare a pie shell or make your own.....layer meat and thinly sliced potatoes until pie shell is almost full.....pour enough cream of chicken or cream of mushroom soup over meat to keep really moist....bake at 325 until potatoes are tender ...add a top crust to pie and more soup if really dry and bake till top is golden......

[Jim Harris]

Tony, thanks for the recipes. The Brunswick Stew looks like a winner to me. And the Squirrel Pie, gotta try it. Again, thanks, take care, Jim.

[T Lail]

you are welcome Jim....we just got back from a family vacation and are heating some stew right now......squirrels?????? the other white meat !!

[Gooserbat]

my grandma would make squirle dumpling just like chicken dumplings only she would substitute squirle for chicken.

GOOD GOOD STUF!

[Gooserbat]

Got so excited me and the boy went and shoot seven of the little bugers and I just pollished of a bowle of squirrle dumplings.  My first bowle since the last time my Grandma Mae made me a pot.  She passed away may, 2008.  She never failed to cook what ever I brought her no mater if she liked it or not, and it wasn't untill after she had died that I found out she hated to even cook squirrle much less even eat it.  I miss her.

[Jim Harris]

Squirrel dumplings....sounds good...

[kill shot]

Use a pressure cooker.                           Put 1" to 1 1/2" of water in cooker.             Add squirrels.                                    Place on burner @med high.                        Let cook until agitater on top hisses for about 15 minutes.                                       Let cool.Remove squirrels and cut into pieces.(legs, back)                                     Roll in flour and fry to your liking. (crispy,golden brown,etc)

[Loren Holland]

soften vegetables in olive oil, (celery, potatoe, carrot, onion), remove

chop squirrel into qtrs, and body into two pieces, use 2-3 squirrels

roll in spiced flour (i add a little tony cacheres cajun spice), brown in the oil, remove

add spiced flour to oil and make roux, add a can of chicken broth and a can or diced tomatoes with juice, stir  both don't thicken too much, add meat and vegetables, simmer

[hayslope]

When I was a kid, the first half dozen or so squirrels I took every season were always reserved for my Grandfather.  I cleaned 'em and delivered them to my Grandma, who would cook up a big batch of squirrel potpie for my Grandfather.  I did this till the year he died.

Not once did I ever get a chance to try it (didn't really appeal to me back then - besides my Mother always chicken-fried them, which was my favorite).

Everytime someone mentions squirrel pie or pot pie, I always think of my Grandfather....he sure did love that.

[Sandstone]

A Friend cut some into smaller pieces and put them on the grill for about 15 minutes and then coated them with Teriyaki and put them in a crockpot.  He Served them as hors d'oeruveres.  They were outstanding!

[T Lail]

Tony, someone asked my grandpa one time..."how can you eat those things"...and he replied....fried, baked or stewed, don"t make no differance much to me......

[Chinook]

Here is an old recipe from a Swiss settlement in Wisconsin.
Plan to serve with mashed potatoes and cherry pie for desert.

Homesteader's Squirrel Stew
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon nutmeg (careful with this - not too much)
2-3 squirrels - cut up
2 tablespoons vegetable oil
2 tablespoons butter or margarine
3/4 cup chicken broth
1/2 cup chopped onion
1 bay leaf
1/2 cup half & half

In large palstic bag, combine flour, salt, pepper & nutmeg.  Shake to mix.
Add squirrel pieces and shake to coat.
Reserve excess flour mix.
In a large fry pan, melt butter in oil over medium-low heat.
Add coated pieces of squirrel and the excess flour mixture.
Brown squirrel pieces on all sides.
Add chicken broth, onion & bay leaf.
Heat to boiling.  Then reduce heat, cover and simmer until meat is tender - about an hour +.
Stir in the half & half.
Cook over medium-low heat until half & half is heated thru - do not boil.
Make sure during cooking process you get all the carmelized bits off the bottom of the pan.
Discard the bay leaf.
Serve

A variation for us who don't like the cream stuff.
Follow the recipe above - but substitue 1/2 cup white wine.
Add disolved corn starch to thicken the gravy as desired.

This may make you want to hunt more squirrels.
Chinook