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  #1  
Old 10-17-2008, 03:16 PM
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Smile squirrel recipies


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aanyone got a good squirrel recipie? thanks
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  #2  
Old 10-21-2008, 10:18 PM
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not gonna lie, i plan on going next weekend to harvest some squirrles and googled "squirrel caserolle" and found some good links...the first one was the best
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  #3  
Old 10-22-2008, 05:25 AM
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Here in Idaho we can't shoot the tree squirrels, Their protected species. Our ground squirrels though compete with the local cattle for grass and we can shoot them by the bunches. Favourite calibers are the 204 Ruger, 223, 22-250 and the 243. Not much left to eat after being hit with one of those.

Check out this thread, this has been discussed here before.

http://shootersforum.com/showthread.htm?t=41217
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  #4  
Old 10-22-2008, 08:44 AM
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Quote:
Originally Posted by chinoboy View Post
aanyone got a good squirrel recipie? thanks
Try this website: http://www.justgamerecipes.com/inxsqi.html
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  #5  
Old 10-24-2008, 03:42 PM
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Squirrel & Dumplings
Skin, gut and wash squirrels, soak overnight in water and baking soda.
Wipe dry and joint squirrels. Put in a heavy pot or dutch oven and cover with water. Add salt, pepper and bay leaves. Boil for 1 hr and remove meat to cool. Skim anything off the water in the pot and add a stick of butter, some chopped celery, 1-2 cups chicken stock. Debone squirrel and add meat to pot. Cook covered on medium heat for 30 minutes. Take a small can of biscuits and cut each in qtr, drop in pot, re-cover and cook another 30 minutes. Serve in bowl.

Use fresh chicken stock or broth if available.

Smothered Squirrel
Select 3 or 4 young squirrels. Skin, gut and wash, soak in wtr and soda overnight in frig. Pat dry and joint (leg qtrs, 2 backs). Season 2 cups flour with salt & pepper and put in 1 gallon zip-loc. Dredge squirrel pieces in sweet milk and add to bag. Shake to coat and set aside. In a heavy skillet pour 1/2" peanut or corn oil and heat to 350-400 degrees. Add squirrel and cook 6-8 minutes per side, avoiding burning.

Remove meat to drain and pour off all but a couple Tblespns oil, leaving "essence" in pan. Chop a large onion and add to pan. Wilt till tender and add flour to soak up grease, then brown same. Combine 1 cup wtr and 1 cup milk and pour this into pan, quickly scrapping sides while bringing to bubbly boil. Stir slowly and season, taste after it bubbles some, season as needed and add liquid as needed for heavy consistancy. Return squirrel, reduce to simmer and cover. Cook for 40 to 50 minutes minimum and serve over white rice.
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  #6  
Old 11-08-2008, 11:05 AM
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I've shot lots of squirrels in Siskiyou County,CA.Skin,gut,wash,quarter cool them down.Get out the Mirror 6qt pressure cooker pour in some oil,sprinkle the squirrel quarters with Johnny's Lamb & Game seasoning then brown the pieces in the pressure cooker,add the appropriate amt of liquid & pressure cook the squirrel makes for a great meal.We always carried our pressure cooker with us on hunting trips to do quail,grouse,make stew & one pot meals:beef stew, chicken with dumplings,spare ribs and kraut,etc.I shot a grouse in co and processed it in the pressure cooker for my hunting partners who had never had it before from then on everybody became a grouse hunter. Johnny's Lamb and Game Seasoning I introduced all of my hunting friends to it sure makes squirrel,rabbit,grouse,quail,etc taste great.www.johnnysfinefoods.com I prepared squirrels for about a dozen or more hunters each season using our pressure cooker and my wife made apple pies for dessert from apples purchased from a local grower in Meamber Creek outside of Fort Jones,CA

Last edited by kiddekop; 11-09-2008 at 08:29 PM. Reason: adding more info
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  #7  
Old 11-09-2008, 11:32 AM
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Squirrel salid sandwichs are purdy good. I grilled a couple once and they came out to tough to eat. Picked the meat off and ground it up. Onion, pickles, celery,etc, and miricle whip.

Was a last resort that turned out well.

Cheezywan
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  #8  
Old 11-10-2008, 04:18 AM
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Shoot little ones. One year the night before deer season my dad got two squirrels, one obviously young and the other at least twice as big.

The young one was tender and delicious. The big one.... you could barely chew the gravy, let alone the meat. Something to be said when your teeth can barely tear the meat off the bones!!!!!
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  #9  
Old 11-20-2008, 05:34 PM
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sorry about getting back late to this post. had forgotten I had posted this request. thanks for the recipies.I'll have to wait till after big game season to stock up on squirrel to try these recipies. thanks everyone.
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  #10  
Old 11-21-2008, 10:21 AM
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Just made a batch by putting cleaned squirrels (soaked in salt water overnight) in a Crockpot with a cup and a half of water and about a quarter cup of teriyaki sauce and cooked all day (high till hot then low). One of the best I've tried.
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  #11  
Old 12-08-2008, 01:04 PM
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My uncle used to make Brunswick stew with squirrels. You could search one of the online cookbooks for the recipe,
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  #12  
Old 12-12-2008, 01:28 AM
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Yea men I had some squirrel last night. Wuz really good. I fry the buggers up!!!! Tender..
I will fry them just like chicken. Dip in egg mixture w milk. Roll in chicken breader. Get the grease to 350 degrees. Put in the critters, turn down heat a little, fry for 10 minutes "no" longer. It is done and tender. Oh I do sprinkle Tony Chachers seasoning on it (Creole) or any of you favorite seasoning will work. Just don't fry them to death!!!!!! I don't use flour to fry,,, chicken breader.....
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  #13  
Old 02-21-2009, 07:30 PM
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once agin remove the gland from under the front legs looks like a grain of rice.parboil in a deep iron skillet throw in vegies and taders near the end add a little flour to gravey it up while its simmering make your pie crusts colder the water the better,remove meat from the bones make pot pie.
my dear granny was born in elk co pa in 1901,i had killed a deer,bear and turkey pa triple throphy before thanksgiving and was talking deep dodo to my brothers when granny chirped in mr.big time hunter can,t get squriels any more,so if she wanted squriels i went out on saturday and got her 6 fox squirels skined cleaned and quartered them but she wasn,t happy why seems that the brains are a delicitey.you skin out the head take a 1pound coffee can thats about 3/4 full of bacon grease when the grease is smoking plop em in when they float they,re done pick them out let em cool crack em open with a nutcracker and eat the brain.
i have never enjoyed this table fare myself but it was a big deal to granny franny may she rest in peace
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  #14  
Old 04-21-2009, 06:20 AM
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Plain Squirrel

My grandpa had an old recipe for plain squirrel. This is mainly a meat tenderizer recipe. You throw the squirrel pieces in a crockpot with half a chopped up apple and half a chopped up onion per squirrel. Simmer for at least six hours. Nice tender meat!
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  #15  
Old 04-23-2009, 09:02 PM
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Ya'll outta be 'shamed of yourself...ya done give me the hungries...
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  #16  
Old 04-23-2009, 09:09 PM
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OK OK.....stop with the canned biscuits...try this instead.....

Mike's Trail biscuits

Build a fire and burn er down to coals.....rake five big uns off to the side. scrape a clean spot to put your dutchoven. Set er down, rake the coals up to the sides of the dutch oven...

<meta http-equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.0 (Win32)"><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --> </style> 4 c. self-rising flour
1 tbsp. baking powder
1 tbsp. sugar
2/3 c. shortening
2 c. buttermilk

Mix ingredients together, but do not knead. Roll out dough 1 inch thick. Cut into rounds or hand roll and brush tops with butter or butter milk.


plant the biscuits inside the dutch oven, put on the top and then put the five hot coals on the lid. Do something else for 20 minutes....Yummm
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  #17  
Old 04-30-2009, 02:27 AM
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Here's a brunswick stew recipe. The one I was thinkling of involved an old hare or rabbit but this one has chicken. The link is clean and there are more recipes for squirrel etc. at the bottom.

http://www.ces.ncsu.edu/martin/wildrecipes/wgrsq8.htm

Ok I found the brunswick stew recipe in question. It's on page 423 of the Marion Harlan cookbook I posted using the topic "another cookbook". I knew I saw mention of old hares somewhere. That has stuck with me all those years. There are other squirrel recipes on page 422. It is Virginia stew of squirrels. Says the recipe is over 100 years old and the book was printed in 1903 I think so that recipe is over 200 years old!

Last edited by @bullseye; 04-30-2009 at 02:51 AM. Reason: added comment about old hares
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  #18  
Old 05-05-2009, 01:58 PM
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Cool

I tried those squirrel brains ONE time. Not my favorite. Not near as good as "Prairie Oysters". Best tenderizing for squirrel is a pressure cooker, or wrap them tightly in foil, and bake for 1-2 hours at 300 degrees. Steams them in the foil. After they cool, then they can be fried, and some good brown gravy made from the drippings to serve over rice or real bisquits.

Mike, I have seen some Folks use a pan inside their Dutch Oven to bake biscuits. They set the oven right on the coals, and use a horseshoe to keep the biscuit pan from touching the bottom of the Dutch Oven so the biscuits will not burn.

Last edited by Sawfish; 05-05-2009 at 02:03 PM.
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