Sweet Baked Squirrel Recipes
BELGIAN SQUIRREL
A person who simply cannot stand wild game will learn to like it after a taste of this unusual dish. And no, it doesn't have to be a squirrel from Belgium, it will just taste like one!
Provided by Rhonda Sitzes
Categories Main Dish Recipes
Time 2h45m
Yield 6
Number Of Ingredients 9
Steps:
- Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
- Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
- Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 19.8 g, Cholesterol 154 mg, Fat 19.9 g, Fiber 2.4 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 222.9 mg, Sugar 12.4 g
BBQ SQUIRREL RECIPE - (3.9/5)
Provided by AdamBrude
Number Of Ingredients 6
Steps:
- 1: Get yourself a squirrel! 2: Skin and clean said squirrel. 3: Rinse off any remaining fur. 4: Soak squirrel in milk for approximately 1 hour (will get rid of any gamey taste. 5: Lightly rinse off squirrel 6: Place squirrel in zip lock bag and cover 1/4 with BBQ sauce 7: Add in a couple dashes of A-1 Bold and Spicy Steak Sauce 8: Let that sit for about 30-60 minutes 9: Grill over direct heat for about 5-8 minutes per side 10: I like mine with mashed potatoes, biscuits and Corn!
SLOW COOKER SQUIRREL AND VEGGIES
This slow-cooked squirrel is a no brainer for a first-time cooker of squirrel. My husband and 2 sons were very impressed as if I had been making this dish my entire life. The meat will fall off the bone.
Provided by kdsutton
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h25m
Yield 4
Number Of Ingredients 10
Steps:
- Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 82.7 g, Cholesterol 105.2 mg, Fat 4.9 g, Fiber 11.8 g, Protein 37 g, SaturatedFat 0.7 g, Sodium 1357.4 mg, Sugar 9.5 g
SWEET BAKED SQUIRREL
Unlike rabbit, cooked squirrel NEEDS something... it's hard to put your finger on. Here's a new and unique recipe that I developed that is straight from my Appalachian roots. Prep time includes marinating time.
Provided by Bone Man
Categories Stew
Time 20h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place the washed, cut-up squirrel pieces in a medium-sized bowl.
- In another bowl, blend the sorghum molasses and the cider. Pour this over the squirrel pieces, cover, and allow to marinate for 18-24 hours in the refrigerator. Turn the pieces several times during the marinating process.
- After the marination process is complete, gently dab off excess marinade from the squirrel meat with damp paper towels and roll them in the flour to which the salt has also been added. Set these pieces aside on a piece of wax paper or parchment for 30 minutes.
- Pre-heat the oven to 275-degrees F.
- In a large skillet, heat the oil and brown up the squirrel pieces. Set aside on a plate when browned.
- In a small roaster or Dutch oven, pour in the chicken broth and add in the butter, the mushrooms and the minced onion mushrooms. Place a small rack or oven-proof bowl in the roaster pan so that it will elevate the squirrel pieces above the liquid. Then place the squirrel pieces on the rack or bowl and cover with a lid or aluminum foil.
- Bake for 90 minutes in the pre-heated oven (275-degrees F.) and then check the squirrel for tenderness. If it's not fork tender, bake it for 30-45 more minutes.
- When the squirrel is plated up, set aside, pour any bowl drippings into the liquid that's in the roaster pan and make (squirrel-based) "red-eye gravy" from the drippings. Take the mushrooms out first, make the gravy, and then add them back in, or, just baste the squirrel on the plates with some of the drippings and the mushrooms. Either way is good.
- NOTE! It is no longer adviseable to eat the squirrel brains as they have now been associated with a form of mad cow disease called transmissible spongiform encephalopathies. While ADEQUATE cooking eliminates the problem, it's still not worth the risk until more is known about the problem: http://query.nytimes.com/gst/fullpage.html?res=9500E0D91231F93AA1575BC0A961958260.
Nutrition Facts : Calories 806.9, Fat 51.6, SaturatedFat 18.4, Cholesterol 61.1, Sodium 1623, Carbohydrate 76.4, Fiber 3, Sugar 25.5, Protein 10.7
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