SQUIRREL RECIPES

SQUIRREL POT PIE

2 to 3 cups cooked squirrel, chopped

Dice 1 cup each:
potato
carrot
celery
onion

1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/2 tsp homemade poultry seasoning
1/4 cup butter
1/2 cup flour
2-1/2 cups chicken broth
1 cup half-and-half
1/4 cup white wine
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup frozen peas
two 9" homemade pie crusts, recipe below

Place the diced vegetables in a skillet with the butter and season with garlic and onion powder. Saute until tender.

Sprinkle flour over the cooked vegetables and mix well for one minute. Combine the chicken broth with half-and-half and wine.

Pour over the sauteed vegetables; stirring until it thickens and is bubbly. Season with salt and pepper and add the frozen peas and squirrel meat. Heat through, and pour into prepared pie plate. Cover with the other pie crust and put a slit in the top crust.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

No-Fail Pie Crust - makes two 9 inch crusts
3 cups flour
1 cup Crisco shortening
1/2 tsp salt
1 egg, beaten
5 TBS cold water
1 tsp vinegar

In a bowl, cut together the flour, shortening and salt until it resembles small peas. In another bowl, whisk the egg, water and vinegar together and then gradually add to the flour mixture. Stir until it is just moistened (over-stir and it's tough). Wrap and refrigerate for 30 minutes. Roll out and place one crust in a pie plate. Use the other crust to place over the filling.

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Add all (except the tomatoes) and simmer for 1 to 2 hours. Add the tomatoes and juice to the pot and simmer another hour.






This "all-in-one-pan" dinner will be easy for you to prepare when you come home from work.

FRIED SQUIRREL RECIPE

1 squirrel, cut into pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup flour
3 bacon sliced, chopped
1 onion, chopped
1 tsp lemon juice
1/2 cup dry sherry

Fry the bacon and onions together; remove from pan. Drain well. Rub the squirrel with salt and pepper. Roll in flour and fry in the bacon grease until brown on all sides.

Add the lemon juice and sherry. Simmer for 1 hour.





For this squirrel recipe, the meat needs to marinate overnight.

TASTY BAKED SQUIRREL

2 squirrels, cut into pieces
2 TBS homemade pure maple syrup
1/4 cup apple cider vinegar
1/2 tsp homemade onion powder
1/2 tsp homemade garlic powder

3 slices bacon, cooked and crumbled
1 cup flour
1 tsp salt
1/4 tsp freshly ground black pepper
2 cups mushrooms, chopped
2 TBS onion, minced
4 TBS butter
3/4 cup chicken broth

Mix the syrup and cider together in a bowl and add the rabbit pieces. Marinate overnight.

The next day, mix the flour, salt and pepper together and roll in the flour; set aside for now.

Meanwhile, pour chicken broth in dutch oven with the butter, mushrooms and onion.

PREHEAT oven to 275 degrees.

Heat the butter in a skillet and brown the squirrel meat on all sides; add to the dutch oven. Bake for 1-1/2 hours, covered, and if it is not fork-tender, bake for another 30 to 45 minutes.

For gravy, just remove the mushrooms and add a slurry of water and flour. Whisk until thickened and put the mushrooms back in. Serve the gravy over the squirrel with mashed potatoes and roast asparagus.

I have more than just squirrel recipes, check out the links below.