Post by anthonydykes on Aug 8, 2010 13:33:37 GMT -5
Well, I did'nt see any recipies on here for squirrel, so i thought i'd post some.
Squirrel Dumplings
~ 3 squirrels, cut up (All hair and shot removed.)
~ 1 egg
~ 2 cups plain flour
~ 3/4 cup broth
~ 1 teaspoon salt
~ salt and pepper
Boil squirrels in four quarts of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside.
In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup of broth and roll into ball.
Strain the broth to remove any stray shot then resume boil. Return meat to boiling broth.
On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.
Cook approximately 10-15 minutes until dumplings are tender. Salt and pepper to taste.
Serve and Enjoy!
Bacon Wrapped Squirrel
Sent in by Timothy S. Barry.
~ squirrel legs, front or rear, amount depends upon how hungry you are
~ beer
~ garlic powder
~ pepper
~ salt
~ minced onion
~ hickory smoked bacon
Soak the legs in beer for 2 – 3 hours. Remove and drain.
Sprinkle to taste with garlic powder, pepper, salt and the minced onion.
Wrap each leg with bacon. Secure with toothpicks if necessary.
Place on hot grill. Cook over medium heat until cooked through.
Serve with your favorite sides.
Enjoy.
BBQ Squirrel
Thanks to Todd Smith for sending in this recipe.
~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ 15 charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce
In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.
In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.
Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.
Add one handful of wood chips to the hot coals.
Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.
Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.
Serve with mashed potatoes, sweet corn and buttermilk bisquits.
Enjoy!
Bushytail With Autumn Apples
Submitted by Chris Lee.
~ 4 squirrels, cut into serving pieces
~ flour
~ 1 tbsp cinnamon
~ canola oil
~ 2 large Granny Smith apples or 4 medium MacIntosh
~ 1 bag baby carrots
~ 2 - 3 bay leaves
~ 4 cups apple cider
~ 2 tbsp corn starch
~ 3 tbsp water
Mix the flour and cinnamon together in bag.
Heat the oil in a large skillet.
Shake the squirrel pieces in the flour.
Place meat in the hot oil and cook over medium heat until browned all over.
While meat is cooking, peel, core and slice the apples.
When meat is done, place in a casserole dish.
Layer on the apples and carrots. Add the bay leaves.
Pour in the cider. Cover with foil or lid and bake for 2 hours at 350 degrees.
Remove the apples, carrots and squirrel to a serving platter. Remove bay leaves. Pour sauce over the top of meat.
If thicker sauce is desired, mix the corn starch and water together. Stir into the sauce and stir until thick.
Serve and enjoy with pumpkin pie for dessert.
and there's lots more at this site
www.backwoodsbound.com/zsquir.html
Squirrel Dumplings
~ 3 squirrels, cut up (All hair and shot removed.)
~ 1 egg
~ 2 cups plain flour
~ 3/4 cup broth
~ 1 teaspoon salt
~ salt and pepper
Boil squirrels in four quarts of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside.
In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup of broth and roll into ball.
Strain the broth to remove any stray shot then resume boil. Return meat to boiling broth.
On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.
Cook approximately 10-15 minutes until dumplings are tender. Salt and pepper to taste.
Serve and Enjoy!
Bacon Wrapped Squirrel
Sent in by Timothy S. Barry.
~ squirrel legs, front or rear, amount depends upon how hungry you are
~ beer
~ garlic powder
~ pepper
~ salt
~ minced onion
~ hickory smoked bacon
Soak the legs in beer for 2 – 3 hours. Remove and drain.
Sprinkle to taste with garlic powder, pepper, salt and the minced onion.
Wrap each leg with bacon. Secure with toothpicks if necessary.
Place on hot grill. Cook over medium heat until cooked through.
Serve with your favorite sides.
Enjoy.
BBQ Squirrel
Thanks to Todd Smith for sending in this recipe.
~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ 15 charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce
In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.
In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.
Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.
Add one handful of wood chips to the hot coals.
Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.
Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.
Serve with mashed potatoes, sweet corn and buttermilk bisquits.
Enjoy!
Bushytail With Autumn Apples
Submitted by Chris Lee.
~ 4 squirrels, cut into serving pieces
~ flour
~ 1 tbsp cinnamon
~ canola oil
~ 2 large Granny Smith apples or 4 medium MacIntosh
~ 1 bag baby carrots
~ 2 - 3 bay leaves
~ 4 cups apple cider
~ 2 tbsp corn starch
~ 3 tbsp water
Mix the flour and cinnamon together in bag.
Heat the oil in a large skillet.
Shake the squirrel pieces in the flour.
Place meat in the hot oil and cook over medium heat until browned all over.
While meat is cooking, peel, core and slice the apples.
When meat is done, place in a casserole dish.
Layer on the apples and carrots. Add the bay leaves.
Pour in the cider. Cover with foil or lid and bake for 2 hours at 350 degrees.
Remove the apples, carrots and squirrel to a serving platter. Remove bay leaves. Pour sauce over the top of meat.
If thicker sauce is desired, mix the corn starch and water together. Stir into the sauce and stir until thick.
Serve and enjoy with pumpkin pie for dessert.
and there's lots more at this site
www.backwoodsbound.com/zsquir.html
Just another night at work for me and Monty will be back here again bright and early. 
