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.)
In a large stew pot place the rabbit and squirrel and cover by
Boil squirrels.
Leave standing in water cooked in.
Cook onion, celery, carrots, salt and pepper.
Take squirrel off bone while vegetables are cooking.
When vegetables are cooked, put potatoes in squirrel water and cook.
Put potatoes and vegetables in bowl together with squirrel meat and add cornstarch to squirrel water and thicken to make gravy.
Then pour over meat and vegetables and serve.
Put squirrels in large pot; cover with water.
Add 1 teaspoon salt, pepper, onion and celery.
Cook 1 to 2 hours.
Remove squirrel.
Strain broth; discard onion and celery.
Put broth back in pan; add bay leaf and 2 teaspoons salt.
Add all other ingredients.
Remove squirrel meat from bones and cut into bite size pieces.
Add to stew.
Cook 2 hours.
(Remove bay leaf before serving.)
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.
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.
Wash and dry
squirrel\tpieces.
Place 2 quarts boiling water with onions,
celery, salt and pepper.
Simmer, covered, for 2 hours or
until
squirrels\tare nearly tender.
Add carrots, potatoes and
corn.
Simmer,
covered, for 30 minutes or until all are tender.
Blend\tflour
with cold water to make a paste.
Then stir
into stew.
Cook until thickened.
Serves 6 people.
Add all vegetables to broth and cook over medium heat for 20 minutes.
Substitute vegetables as desired.
Serves 6. Preparation Time:
30 minutes.
Cut up 3 squirrels in convenient-size pieces and place them in a large kettle; add 3 quarts of water. Bring to a boil slowly and simmer until the meat is tender (about 1 1/2 to 2 hours) or cook in a pressure cooker 30 to 45 minutes, depending on age of squirrel. REMOVE THE MEAT FROM THE BONES and put back in the water. Add bacon, cayenne, black pepper, salt, onion, tomatoes, tomato paste, potatoes and frozen vegetables. Cook for 1 hour. Then add corn and cook for another 10 minutes. Serve with corn bread. Serves 6.
Season squirrel with pepper. Simmer in water with onion for 2 hours. Add corn, limas, potatoes, tomatoes and sugar; simmer for 30 minutes or until vegetables are tender. Yields 4 servings.
Cut up the squirrel into serving size pieces.
Roll in flour seasoned with salt and pepper.
Brown in margarine in a deep skillet or pot.
Add 8 cups water and bring to a boil.
Add the remaining ingredients, cover and simmer for 3 hours or until the meat is tender.
acon is cooking, season the squirrel with salt and pepper, and
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
side.
For the seafood stew:
Return the seafood stock
Cut the squirrels into serving size pieces and roll them in salt and peppered flour.
Brown them in cooking oil in a large stew pot.
Slowly add about 1 quart of water.
Add the bay leaf, garlic and vegetables.
Cook slowly for about 2 hours, until carrots and meat are tender.
Add water as needed during the cooking.
Salt and pepper to taste.
nough Kitchen Bouquet to give stew a nice brown color and
Dredge meat in flour and brown in Dutch oven.
Add onion slices and saute for a few minutes.
Add bouillon, salt, tarragon, pepper and tomatoes.
Simmer, covered, for 30 minutes.
Add carrots and celery.
Cover and simmer 40 minutes or until tender. Serve with hot crusty cornbread to soak up broth.
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.