Post by orly152 on Jun 7, 2012 3:01:44 GMT -7
Hi guys, and ladies of course 
...I found a website with a bunch of squirrel recipes and i wanted to share. Here are a few recipes from the site.
Bacon Wrapped Squirrel
~ squirrel legs, front or rear, amount depends upon how hungry you are
~ beer
~ garlic powder
~ pepper
~ salt
~ minced onion
~ hickory smoked bacon
~ Weber Grill
~ charcoal
~ lighter fluid
~ tongs
Soak the legs in beer for 2 – 3 hours. Remove and drain.
Sprinkle to taste with garlic powder, pepper, salt and the minced onion (or if you have a favorite dry rub for grilled squirrel you can use that instead).
Wrap each leg with bacon. Secure with toothpicks if necessary.
Place on hot grill (charcoal grill recommended for a nice smoky flavor, although a gas or electric grill will do the trick). Cook over medium heat until cooked through, tend to the meat as your cooking to make sure you do not over cook.
Serve with your favorite sides.
Cajun Squirrel
~ squirrels,cut into serving pieces, amount depends upon how many you can eat
~ olive oil
~ 1 large onion
~ 1 large green bell pepper
~ 2 cloves garlic
~ Cajun spice (Tony Chachere's recommended)
~ 2 tbsp Tabasco sauce
~ 4 tbsp ketchup
~ 1 tbsp Gumbo File seasoning
~ cooked rice
In a deep pot or dutch oven, heat some olive oil.
Season the squirrel on all sides with the Cajun seasoning. Add to the hot oil and turn to brown on all sides. Continue to cook until done.
Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.
Sprinkle the added vegetables with Cajun seasoning.
Add the Tabasco sauce, ketchup and the Gumbo File. Stir to mix well.
Serve over the cooked rice.
Southern Squirrel Stew
~ 2 - 3 squirrels
~ salt
~ pepper
~ Adolph's meat tenderizer
~ oil
~ 1 bag frozen mixed vegetables
~ 1 - 18 oz jar Heinz chicken gravy
~ 1 - 2 cans Pillsbury buttermilk biscuits
Heat the oil in a large skillet.
Rub the squirrel with the Adolph's. Season to taste with the salt and pepper.
Add to the skillet and cook on high until browned on all sides. Flip as needed.
Remove the meat and place in a crock pot. Add 1 inch of water and cook on high 3 - 4 hours or until meat starts to fall off the bone.
Remove the meat and allow to cool. Save the water/broth if you want thinner gravy.
Remove the meat from the bones and return to crock pot.
Add the veggies, gravy and broth if desired. Stir together.
Cook on high 1 1/2 hours or until hot.
Serve over buttermilk biscuits.
Here is the link to the website with lots of other great squirrel recipes.
www.backwoodsbound.com/zsquir.html
...I found a website with a bunch of squirrel recipes and i wanted to share. Here are a few recipes from the site.Bacon Wrapped Squirrel
~ squirrel legs, front or rear, amount depends upon how hungry you are
~ beer
~ garlic powder
~ pepper
~ salt
~ minced onion
~ hickory smoked bacon
~ Weber Grill
~ charcoal
~ lighter fluid
~ tongs
Soak the legs in beer for 2 – 3 hours. Remove and drain.
Sprinkle to taste with garlic powder, pepper, salt and the minced onion (or if you have a favorite dry rub for grilled squirrel you can use that instead).
Wrap each leg with bacon. Secure with toothpicks if necessary.
Place on hot grill (charcoal grill recommended for a nice smoky flavor, although a gas or electric grill will do the trick). Cook over medium heat until cooked through, tend to the meat as your cooking to make sure you do not over cook.
Serve with your favorite sides.
Cajun Squirrel
~ squirrels,cut into serving pieces, amount depends upon how many you can eat
~ olive oil
~ 1 large onion
~ 1 large green bell pepper
~ 2 cloves garlic
~ Cajun spice (Tony Chachere's recommended)
~ 2 tbsp Tabasco sauce
~ 4 tbsp ketchup
~ 1 tbsp Gumbo File seasoning
~ cooked rice
In a deep pot or dutch oven, heat some olive oil.
Season the squirrel on all sides with the Cajun seasoning. Add to the hot oil and turn to brown on all sides. Continue to cook until done.
Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.
Sprinkle the added vegetables with Cajun seasoning.
Add the Tabasco sauce, ketchup and the Gumbo File. Stir to mix well.
Serve over the cooked rice.
Southern Squirrel Stew
~ 2 - 3 squirrels
~ salt
~ pepper
~ Adolph's meat tenderizer
~ oil
~ 1 bag frozen mixed vegetables
~ 1 - 18 oz jar Heinz chicken gravy
~ 1 - 2 cans Pillsbury buttermilk biscuits
Heat the oil in a large skillet.
Rub the squirrel with the Adolph's. Season to taste with the salt and pepper.
Add to the skillet and cook on high until browned on all sides. Flip as needed.
Remove the meat and place in a crock pot. Add 1 inch of water and cook on high 3 - 4 hours or until meat starts to fall off the bone.
Remove the meat and allow to cool. Save the water/broth if you want thinner gravy.
Remove the meat from the bones and return to crock pot.
Add the veggies, gravy and broth if desired. Stir together.
Cook on high 1 1/2 hours or until hot.
Serve over buttermilk biscuits.
Here is the link to the website with lots of other great squirrel recipes.
www.backwoodsbound.com/zsquir.html
