acon is cooking, season the squirrel with salt and pepper, and
Mix flour, salt
and
pepper
in
bowl.
Coat
squirrel pieces with seasoned flour.
In large frypan over medium heat, fry bacon until
grease
begins to collect.
Add squirrel meat and fry until well
browned
on\tall
sides.
Add
onion
and chicken broth. Cover
and cook over medium heat for 1/2 hour. Reduce heat to low and
continue cooking for 2 to 2 1/2 hours or until meat
is tender.
If desired, prepare gravy from pan drippings just before serving.
Serves 4.
In a plastic bag or on a plate, mix together flour, salt, pepper and parsley.
Dredge squirrel pieces.
Preheat oven to 350\u00b0. In a skillet, heat oil and brown squirrel, a few pieces at a time. Remove with slotted spoon and place in a roasting pan or Dutch oven.
Place onions, carrots and potatoes over rabbit.
Sprinkle with herbs and add orange zest and bay leaves.
Pour in red wine and tomatoes.
Cover and bake for 1 1/2 to 2 hours or until squirrel is fork-tender.
Roll the squirrel pieces in flour, salt, and pepper.
Brown in butter.
Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
Add the tomatoes and continue to simmer another hour.
Cut squirrel up and parboil in baking soda.
When it foams, take off heat and drain.
Rinse good.
Put back in pot with diced onion, salt and pepper to taste.
Cook until done.
Bone it.
Save broth.
Cook diced potatoes, carrots, celery and onion in broth. Add deboned squirrel and boil well.
Have biscuit crust ready. Add a few celery seed to crust.
Pour stew into a 9 x 13-inch pan and top with crust immediately.
Bake at 450\u00b0 for 15 minutes or until brown.
Put
squirrel into a pressure cooker; cover with water. Cook at\t10
pounds pressure for 30 minutes.
Let pressure go down slowly.
Lift
meat
out;
set aside.
Season broth with butter, salt and pepper.
Combine the onion, celery, garlic, broth, pepper and squirrel in a large pot and bring to a boil; simmer until meat is very tender and easily removed from bones. Debone the meat and set aside; researve 1 cup cooking liquid.
Fit the bottom crust into a pie pan.
Combine the meat, vegetables reserved broth and cornstarch in a large bowl and mix well; spoon the mixture into the pie shell. Top with the second crust, press the edges to seal and cut vents in the top for steam to escape. Bake at 350 degrees until crust is browned, about 1 hour.
Clean; cut up squirrel.
Add salt and pepper to meat.
Roll in flour.
Fry until done.
Use for young rabbit too.
Saute onion until tender.
Stir in the meat, add garlic and cook until golden.
Lay noodles over the squirrel and onion.
Mix tomato sauce with 1 cup water, wine, mushrooms, salt and Worcestershire sauce.
Pour this over the noodles and meat. Bring to a boil and simmer until the noodles are soft.
Stir in the sour cream and bring to a boil for 3 minutes.
Cut squirrels into serving size pieces and salt and pepper each piece, then roll in flour.
Heat some cooking oil in a large frying pan and brown the squirrels on both sides.
Put squirrel into crock-pot.
Add soup, water, onions and mushrooms.
Turn crock-pot to high for 1/2 hour, then turn heat to low and add sour cream and cook for 6 hours.
The gravy can be thinned with water or thickened with flour and is excellent over mashed potatoes. Serves 4 to 6.
ody of dressed rabbit or squirrel.
Split the body down
Mix salt and pepper with flour in brown paper bag.
Shake pieces of squirrel in flour mixture and brown in melted shortening in a heavy skillet. Lower heat after browning and cover the skillet tightly.
Cook over low heat for 1/2 to 1 hour or until well done.
Remove cover during the last 10 minutes to crisp outer surface.
Cut squirrel into serving pieces and season well.
Saute in oil until brown; remove from skillet.
Saute onions, celery, garlic, green peppers and parsley in oil until wilted.
Put squirrel in until tender.
Add rice and water.
Stir thoroughly. Add salt, cook slowly about 30 minutes or until rice is cooked.
Mix squirrel, potatoes, broth and onion.
Season with salt and pepper.
Dust with paprika.
Cook in skillet with the melted butter for about 30 minutes over low heat, stirring often.
Rub pieces of squirrel with salt and pepper.
Roll in flour. Pan-fry to form crust.
Remove pieces from skillet and place in casserole.
Add chopped onion to suit taste.
Pour barbecue sauce over all.
Cover and finish cooking in oven at 350\u00b0 for 45 minutes or until tender.
Cook squirrel until tender.
Add rest of ingredients; cook until potatoes are done, then add chili powder and sugar.
(Rabbit may be used instead of squirrel.)
Note:
One-half squirrel or more for each serving.
Add all ingredients to squirrel and chicken meat and cook in a heavy pot slowly, stirring occasionly, for three to four hours or until thick.
If Mulligan doesn't get thick, you may add broken, uncooked spaghetti and cook until thick.
Good served over Chinese noodles with one cup of shredded cheese on top.
Preheat oven to 375\u00b0.
Heat squirrel, milk, sour cream and soup to boiling.
Spoon into a rectangular 13 x 9 x 2-inch baking dish.
Beat remaining ingredients, except cheese, with a wire whisk or hand beater until almost smooth.
Pour evenly over hot squirrel mixture.
Sprinkle with cheese.
Bake, uncovered, until top is set and soup mixture bubbles around edge, 20 to 25 minutes. Makes 6 servings.
Clean squirrel.
Place the squirrel in a container with small onion, salt and pepper and boil until meat comes off the bone. Serve.