Ingredients:

12 medium raw shrimp, peeled and deveined
2 squirrels cut into pieces and boiled until tender
1 tablespoon Emeril’s Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/2 cup chopped tomatoes
2 tablespoons chopped garlic
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper – to taste

Equipment:

Large bowl
Large sauce pan

Directions:

In a bowl combine shrimp, squirrel and Creole seasoning, and seasoning. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and squirrel mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Ingredients:

6 Squirrels cleaned & quartered
1 cup of Stock – read below on how to make
1 onion peeled and quartered
1 cup of milk
3 celery stalks cut in half
1/8 cup of dry red wine – what you would drink
1 bay leaf
4 tablespoons of butter
1 lb. of carrots chopped
1 lb. potatoes chunked
4 tablespoons of browned flour
1 large pie crust

Equipment:

1 large pot – to make the stock
1 large casserole dish
1 Medium sauce pan – to make the sauce

Directions:

Making the stock – In the large pot add the 6 squirrels, onion, celery and bay leaf and add just enough water to cover all. Bring to a boil then lower the heat and simmer covered for 2 hours. After 2 hours check the meat – if you can remove it from the bone it is ready. Remove the meat and place in a colander to drain. Strain the remaining stock to remove all pieces of meat, fat and the vegetables.

Pull all squirrel meat from the bones and put to side.

Making the sauce – Melt the butter in the sauce pan then slowly stir in the browned flour making sure not to leave any lumps. Add 1 cup of the stock and the milk and wine. Salt and pepper to taste.

Making the pot pie – Place the meat, carrots and potatoes in the casserole and pour the sauce over them. Place the pie crust over the ingredients and securely fasten to the rim of the casserole dish. Poke holes in the crust with a fork so that during cooking steam can escape. Bake in a pre-heated oven at 425 degrees for 25 – 30 minutes or until the crust is good and golden brown

Cook up some wild rice for a side dish

Ingredients:
2 1/2 lbs. squirrel cut into pieces
2 1/2 lbs. Pork – cut into stew sized chunks
1/4 cup of shortening
1 small onion chopped
2 cups skinless stewed tomatoes cut into large pieces
3 cups lima beans
1 cup of water
1 chili pepper – chopped and seeded
2 cloves
3 cups of corn – drained
2 teaspoons of Worcestershire sauce
1 cup of unseasoned breadcrumbs

Equipment:

Large sauce pan with cover

Directions:

Heat shortening in sauce pan, brown the meat on all sides. Remove meat and place on paper towel to drain. In the sauce pan add onions and sauté until translucent (I personally like the onions browned). Take the onions out. Drain shortening from sauce pan and add the 1 cup of water, scrap all meat bits then add tomatoes, lima beans, chili pepper, onions, meat and cloves. Cover and simmer until meat is good and tender. At this point add the 3 cups of corn and any water if needed and simmer for another 15 minutes. Add Worcestershire sauce and take a taste – add salt and pepper if necessary.

The whole process should take between 3 – 4 hours.

Ingredients:

2 squirrels cut into sections
1/4 lb. of apple-wood smoked bacon
3/4 lb. pork loin cut up into stew sized cubes
1/2 cup of flour
1/4 cup of browned flour
1 bay leaf
4 red potatoes diced
3 large carrots chunked (so it will not disintegrate during cook time)
4 cups stewed tomatoes
1 large sweet onion sliced a little on the thick side
1 large yellow pepper chopped
1 tablespoon of Paprika
1 Knoor’s vegetable bouillon cube
2 tablespoons of crushed red pepper flakes
Salt and pepper

Equipment:

Large Pot with cover

Directions:

Dice the apple-wood bacon and fry in the pot on medium heat. Once the bacon is cooked to taste, I like it just before it becomes hard, remove the bacon and put to the side. Mix the flour, paprika, a dash of salt and pepper together. Dredge the squirrel and pork loin pieces in the mixture and place in the bacon fat. Cook until all sides are browned.

Once the meat is browned, add enough water to cover the meat. Add the bay leaf, vegetable bouillon cube and crushed red pepper. Cover and cook on a low heat for 2 – 3 hours or until the meats are tender. Add the diced carrots and cook for 20 minutes then add potatoes, stewed tomatoes, yellow pepper and onion. Cook until tender. Add salt and pepper to taste. Add back the bacon.

Take the browned flour and mix with cold water to make a paste you will thicken the stew with. Add the paste to the stew a little at a time. Thicken to taste.

Serve with a crusty bread and butter. A cold pale ale goes well with this dish.