o cook.
Soak dressed squirrel in salt water for about
hile the bacon is cooking, season the squirrel with salt and pepper
Cut up squirrel and brown in oil.
Add all ingredients to stew pot.
Cook rice until its done.
Mix all together and cook until boiling.
Also beware of the little bones in the squirrels.
Roll squirrel in flour mixture.
Heat oil and brown squirrel in frying pan.
Remove squirrel.
Add onions and mushrooms and fry 5 minutes.
Add squirrel, wine, thyme and parsley.
Mix well. Cover and simmer for 1 to 1 1/2 hours.
Remove squirrel from pan and cool.
Add enough water to pan to give 1 cup liquid.
Add cream to this.
Bring to a boil and thicken with flour.
Add meat to sauce.
Simmer, then serve.
Cut squirrel in pieces.
Boil until tender.
Debone.
Saute Chef's Blend in oil.
Add chicken drumettes and cook until tender, adding water to prevent burning.
In large pot mix squirrel, chicken mixture, Kitchen Bouquet and soy sauce and put on low heat. Rinse rice.
Add to meat and put water 1 inch over top.
Cover tightly and bring to a boil.
Lower heat and cook 30 minutes.
Stir and serve.
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.
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
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.
Dredge the squirrel pieces in a mixture of flour, salt and pepper (to taste).
Fry in oil at a medium temperature.
Turn the pieces often for even cooking.
Cook until browned and tender.
Boil squirrel until tender.
Remove from water, pat dry. Season and coat with flour.
Place into hot oil and cook until brown.
If desired, make brown gravy.
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.
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.
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.
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.)
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.
side.
Saute garlic use cooking oil to taste. stir in
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.
Put squirrel in pot of hot water.
Boil about 1 1/2 hours or until fork goes through easily.
Mix flour and grease in a bowl. Put it on a surface that is floured.
Roll around until it is not sticky.
Pinch off into small balls.
Put them in the pot. Sprinkle salt and pepper into squirrel and dumplings.
Stir often. Cook until dumplings are done.