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.
Cook squirrels, salt, pepper and bouillon cubes in pressure cooker until tender, about 30 minutes.
Cool and remove meat from bones.
Add onion, celery and green peppers to squirrel broth. Cook until tender.
Add rice, potatoes, tomatoes, corn, red pepper and sugar.
Simmer on low heat until thickened.
Add squirrel and stir.
Serve warm.
Cook squirrels and sausage until all meat is off of the bone. Add the next 3 ingredients after meat is off of bone and cook until all ingredients are dissolved.
Add salt, pepper and garlic to suit taste.
Add corn and peas and cook for 20 minutes.
Thicken with corn meal, adding small amount as can be stirred in until Mulligan is thick.
This will serve about 8 to 10 people.
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.
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.
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.
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.
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.
Boil squirrel in 4 quarts of water with whole cloves and garlic until falling off bone.
Remove from liquid and bone squirrel.
Strain cloves from liquid.
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.
Shoot a squirrel.
Bring home, skin and dress (head and all). Put in pot; season and boil until tender.
Add rice and cook until done.
Serve with hot homemade biscuits and baked sweet taters.
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.
Clean; cut up squirrel.
Add salt and pepper to meat.
Roll in flour.
Fry until done.
Use for young rabbit too.
Section squirrel.
Soak in salt water until free of blood. Roll in flour mixed with salt and pepper to taste.
Fry in skillet with enough grease to bubble around each piece of meat. Fry each side until brown.
After meat is browned, turn down heat and add 1 cup water.
Cover and let simmer until tender.
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.