Braised Squirrel Recipe
4 squirrels – quartered
1 cup of water
1 cup of red wine
4 tablespoons of butter
3 celery stalks – diced
1 can mushrooms – drained
1 Spanish onion sliced
2 Knorr chicken bouillon cubes
Salt and pepper to taste
2 teaspoons of sage
2 teaspoons of lemon thyme
Braised Squirrel Equipment:
Large sauce pan with cover
In sauce pan put in the water, 1/2 the wine and squirrels. Cook covered over a medium/low heat for 45 minutes checking every 10 minutes or so to make sure its not cooking too fast. If the liquid seems to be reducing just add more water. Turn the squirrel as you check on it during this part.
After 45 minutes, add the remainder of wine, butter, celery and onions. Simmer for 10 minutes uncovered then add the 2 Knorr chicken bouillon cubes, sage and thyme. Reduce liquid by 2/3. Add mushrooms and salt and pepper to taste.
If you want, once you remove the squirrels from the broth you can make a gravy. Just heat the broth to a slow boil. Take 3 tablespoons of cornstarch and mix it into a 1/4 cup of cold water. Whisk to break up any clumps. Slowly whisk in the cornstarch mixture into the broth. Be careful, the broth will begin to thicken. Keep stirring in cornstarch until you get to the thickness you want.
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
Large sauce pan
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.
Marinated Squirrel the marinade is soy sauce based. Marinade the squirrel, 8 hours is enough. Before you start cooking make sure to pat the squirrel dry.
1/2 cup soy sauce
1/2 cup of white wine – what you would drink
2 cloves of garlic – crushed
4 tablespoons of brown sugar
1 tablespoon of lemon juice
1/4 lb. of butter
Extra large food plastic storage bag with zipper lock
Barbeque grill basket
Sauce pan to heat marinade
Brush to use when basting with butter during grilling
Making the marinade – Combine the soy sauce, white wine, crushed garlic cloves, brown sugar and lemon juice in a sauce pan and heat to a boil then turn off heat let ingredients cool. Once cool pour into plastic storage bag and add the 4 squirrels. Add enough cold water to cover the squirrels. Zip up and put in the refrigerator for 8 hours.
Take the squirrels out of the marinade and wash them off in cold water then dry. Liberally salt and pepper the squirrels. Crack their backs and lay them out butterflied in a grilling basket. Cook using a barbecue on medium high heat – baste the squirrels with the butter. Turn frequently. Cook until medium brown.
This goes well with grilled mixed vegetables.
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
1 large pot – to make the stock
1 large casserole dish
1 Medium sauce pan – to make the sauce
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
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
3 cups of corn – drained
2 teaspoons of Worcestershire sauce
1 cup of unseasoned breadcrumbs
Large sauce pan with cover
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.
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
Large Pot with cover
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.