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Reply
| | From:  Genie· (Original Message) | Sent: 10/26/2007 3:49 AM |
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| | | From: Genie· | Sent: 10/26/2007 3:50 AM |
Squirrel Gumbo 3 (up to) 4 Squirrels; cleaned
1 Chicken
1 1/2 (up to) 2 c Bell pepper; chopped
1 1/2 (up to) 2 c Celery; chopped
1 qt Stewed tomatoes
1 cn (small) tomato sauce
2 c Canned okra
2 (up to) 3 tb Creole gumbo file; or to taste
3/4 c Dark roux
Pressure cook and debone squirrels and chicken. Save the broth. To boiling broth, add bell pepper, celery, onion, tomatoes and tomato sauce. Make roux (using oil and flour in equal parts, in a heavy skillet brown roux) and add to the above mixture, stirring until well blended. Cook until vegetables are tender. Add meat and okra. Season to taste. You may also want to add hot sauce to taste. Simmer for 15 minutes. Just before serving or when serving, add fil�?to taste. Serve over rice. Serves 15 to 20. | |
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Reply
| | | From: Genie· | Sent: 10/26/2007 3:51 AM |
Squirrel Stew 2 Cut up squirrels
1/4 c Chopped onion
3 tb Margarine
1/2 c Diced celery
1 ts Salt
1/2 c Sliced carrots
1/8 ts Pepper
3 tb Flour
3 c Water
1/4 c Water
Brown the pieces in the bottom of a pan with margarine. Then cover with 3 cups water. Season only with salt and pepper so as to maintain the distinctive natural flavor. Simmer 1 hour. Add onion, celery and carrots. Thicken with a smooth paste of flour and 1/4 cup water. Cook an additional 15 minutes. | |
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Reply
| | | From: Genie· | Sent: 10/28/2007 6:16 PM |
SQUIRREL Dumplings From: This is an excellent way to cook old squirrels which are too tough for frying. - 2 dressed squirrels, 2 to 2½ lbs
- 2½ cups water
- 1½ tsp salt
- Dash of black pepper
- 2 tbsp
- Parsley
- Dumpling Recipe
- Wipe thoroughly with a damp cloth and pick off any hair .
- Remove any shot
- Then wash well inside and out with warm water
- Cut into serving pieces
- Put squirrel into a kettle, add water and salt
- heat to boiling, then reduce heat
- cover tightly and simmer until very tender, from 2 to 3 hrs the time depending on age of animal
- The meat should be almost ready to fall from the bones
- Add pepper and butter
- Increase the heat until liquid boils
- Lay the rolled dumplings over the top of squirrel, cover tightly and cook for 12 to 15 minutes
Do not lift cover during cooking | |
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Reply
| | | From: Genie· | Sent: 11/27/2007 8:49 PM |
| Squirrel Stew
Ingredients:
1 squirrel, quartered
1 cup diced onion
2 large tomatoes (from your garden) or 1 can of tomatoes
Assorted fresh ,or canned veggies
Preparation:
Sprinkle seasoned salt, pepper, and cayenne pepper (optional) liberally on the meat. Pour some cooking oil into a large pot (dutch oven). Sauté the meat with the onions until well browned. Drain the excess oil, add about 2 cups water, and bring to a boil. Cut up the tomatoes and add. If you use canned tomatoes add them now. Turn down the heat, and let slow cook for at least an hour. Important: older squirrels may require cooking longer than an hour. Check periodically for tenderness. If you don't you will have a hard time chewing the meat. After the meat is tender, add the veggies, carrots, potatoes, banana pepper, what ever you like. Cook until the veggies are done. An option you can use is, cook up your favorite pasta and serve over the pasta. (eliminate the potatoes). That's it, nice and simple ~ Good eating:
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Reply
| | | From: Genie· | Sent: 12/20/2007 8:29 PM |
| Sweet & Sour Squirrel
12 medium-size ground squirrels
1 large red pepper
1 bunch green onions
1 Tbsp. Salad oil
1/2 tsp. Salt
1 (20 oz.) Can pineapple chunks in juice
1/4 cup cider vinegar
2 Tbsp. tomato paste
1 tsp. cornstarch
4 tsp. soy sauce
Skin and cut the squirrels. Chop off the squirrels heads and
tails.
Trim fat and remove the bones. Cut green onions diagonally into
1 inch pieces; slice red pepper into 1/2 inch thick slices.
In a 12-inch skillet over medium heat, in 1 tablespoon salad
oil, cook green onions and red pepper until tender-crisp; stir
frequently.
Remove to bowl. In same skillet over medium-high head, in 2
tablespoons oil, cook squirrel parts and salt. Cook the squirrel
about 15 minutes. Drain any fat in skillet.
In a bowl, mix 1/4 cup pineapple juice, 1 cup pineapple chunks,
1/4 cup cider vinegar, tomato paste, cornstarch, and soy sauce.
Stir mixture in the skillet with the squirrels, stirring to
loosen any squirrel bits from the bottom of the skillet.
Cook until mixture thickens slightly and coats the squirrel.
Stir in green onion mixture, heat through. Serve over rice.
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