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Yummy squirrel recipe.

Discussion in 'BBS Hangout' started by ROXRAN, Jan 15, 2001.

  1. ROXRAN

    ROXRAN Member

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    Squirrel Stew
    Ingredients:
    1 squirrel, quartered
    1 cup diced onion
    2 large tomatoes (from your garden) or 1 can of tomatoes
    Assorted fresh ,or canned veggies
    Preparation:
    Sprinkle seasoned salt, pepper, and cayenne pepper (optional) liberally on the meat. Pour some cooking oil into a large pot (dutch oven). Sauté the meat with the onions until well browned. Drain the excess oil, add about 2 cups water, and bring to a boil. Cut up the tomatoes and add. If you use canned tomatoes add them now, although your garden tomatoes is best. Turn down the heat, and let it slow cook for at least an hour. Important: older squirrels may require cooking longer than an hour. Check periodically for tenderness. If you don't you will have a hard time chewing the meat. The more tender, the better! After the meat is tender, add the veggies, carrots, potatoes, banana pepper, what ever you like. Cook until the veggies are tender and done. An option you can use is, cook up your favorite pasta and serve over the pasta. (eliminate the potatoes). That's it! It's so good! Yummy! I had this yesterday. Serve with your favorite beverage. Also to harvest from your backyard, use a squirrel feeder, and use a good pellet gun. The neighbors will appreciate it. [​IMG] It may not have the stopping power of your ole .22 or .410 shotgun, but it will do.

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  2. dc sports

    dc sports Member

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    Large pot or dutch oven? Exactly how big are your squirrels?

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  3. ROXRAN

    ROXRAN Member

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    Dutch oven is for outdoor cooking. Either way, you're still gonna need a large Pot.

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  4. ChenZhen

    ChenZhen Member

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    ewwwwwww

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  5. rascal

    rascal Guest

    Where the hell do YOU live? Because in my neigborhood a lunatic shooting squirrels in his yard is definitely frowned upon.




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  6. fadeaway

    fadeaway Member

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    Why do I get the feeling that this recipe is popular among guests of the Jerry Springer show...

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  7. The Voice of Reason

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    I love it!!!!!!!!!!!

    a squirril recipy in the same forum as a post about the cruel nature of the rodeo. The people of this site entertain me.

    but seriously how would you clean a squirril, and how much meat is on one??

    not that i really want to know because i love animals.....alive.

    also shooting anything in your back yard is frowned upon in NY. well unless its a robber.

    peace

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  8. ChenZhen

    ChenZhen Member

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    If you want to find plump well-fed squirrels, go to UH central campus...squirrels outnumber students there...whomever attends there know what I mean...no need for guns, you can lure them with food...and snatch them in [​IMG]

    [This message has been edited by ChenZhen (edited January 16, 2001).]
     
  9. rascal

    rascal Guest

    Chen -- One of the scariest squirrel run-ins I ever had was on the UH campus. I brought a bag of peanuts to feed the little fellas and I ended up getting mobbed by about 30 VERY hungry squirrels. At first it was okay, but then they decided to start leaping at me -- that's when I threw the bag on the ground, ran for the parking lot and never looked back ...

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  10. Jeff

    Jeff Clutch Crew

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    mmmmmmmm, backyard rat. [​IMG]

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  11. dc sports

    dc sports Member

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    I just figure there's not a lot of meat on them. Without the tail, they really aren't very big. It seems like you'd need half a dozen or so to make a decent pot.

    No need to shoot them anyway. Just go to a busy street near a park and you'll find some already tenderized.



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  12. ROCKSS

    ROCKSS Member
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    I`ve never had squirrel, so please tell me what it tastes like.........and dont say "chicken" [​IMG]



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  13. Surfguy

    Surfguy Member

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    This recipe brought to you from the best selling book, "White Trash Recipes: How to Eliminate Pesky Rodents and Fill Your Tummy, Too". Next week, we will explore how to lure birds into your screen porch area and then proceed to mash them with a baseball bat. Then, take the mashings and we will make Black Bean Bird Soup. Mmmm...mmmm....good. [​IMG]

    Surf



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  14. DAROckets

    DAROckets Member

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    Hahahahahahahahahahhaha Damm funny.

    But on a more serious note - Don't those Squirrel carry all kind's of diseases ?

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  15. Pole

    Pole Houston Rockets--Tilman Fertitta's latest mess.

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    I shot a squirrel in my back yard once when I was in college. I felt kinda bad, so I knew the only "right" thing to do was to eat my kill. I skinned him (easy) and cut him up into pieces. I dredged the pieces in flour and fried them like chicken. I expected it to be tough, so I drained the fat, sauted a little onion, added more flour like to make a gravy, and then added back the squirrel pieces and some chicken stock. I then stewed this thing for well over two hours. When I was done, it was still tougher than shoe leather. My black lab--who would eat anything--wouldn't even eat it.

    I've never shot another squirrel.

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  16. ROXRAN

    ROXRAN Member

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    I admit, if it ain't done right it can be tough and it will put you off. However, the use of a tenderizing mallet helps. O yea, they taste like a cross of rabbit and duck meat. Eating Duck is often quite common, so you may know what I mean.
    Here are some field dressing tips:
    1. Pinch loose skin on back and cut slit across back.
    2. Grasp hide on both sides and pull away in opposite directions.
    3. Cut open abdomen and remove entrails- also cut off head and limbs.
    4. Wash carcass, and dry (make sure to keep the meat cool.)
    5. Cooking at 165 degrees or higher will kill off parasites such as Trichinella which is commonly found in pork as well as wild game.
    6. Enjoy!

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  17. Will

    Will Clutch Crew
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    I would like to see a pigeon or crow recipe.
     
  18. Pole

    Pole Houston Rockets--Tilman Fertitta's latest mess.

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    Can't help you Will, but I found this on the Internet, and I thought you might like it:

    DOG WITH BLACK BEAN


    1 young dog 1 year of age
    oil
    2/3 soup bowl of black beans (the dry, non-salted kind)
    Dried bean curd, soaked and cut into pieces
    Soy sauce or sugar
    Butcher and take dog meat and fry in oil, until lightly browned. Take black beans in the bowl, rinse and soak. Cook meat with beans until juices come out. Add a little water and stir bean curd into the meat. Simmer and season with soy sauce or sugar to taste. Serve the dish with white rice.


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  19. mc mark

    mc mark Member

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    Pigeon Pie
    6 Pigeons (about 5 pounds drawn weight)
    6 Livers from birds
    1/2 ts Salt
    1/4 ts Pepper
    2 ts Parsley
    Butter or margarine
    1 lb Sirloin or round steak cut paper thin
    1/2 lb Mushrooms, chopped
    1 c Chopped parsley
    4 Hard-cooked egg yolks
    1 1/2 c Brown gravy (13.4 oz can)
    Puff Pastry:
    1 c Butter
    2 c Sifted cake flour
    1/4 To 1/2 cup ice water


    Rinse the birds in cold water, drain and pat dry. Chop the livers and mix with salt, pepper, and parsley. Place some of the liver mixture and a dot of butter in each bird. Truss the birds. Line the bottom of a 14- x 9- x 2-inch baking dish with the beef, then with a layer of mushrooms and parsley. Set the birds on this, separating each from the other with hard-cooked egg yolks. Pour the brown gravy over the birds. Cover the top of the baking dish with puff pastry, being sure to secure edges. Make gashes or a design down the center of the pastry. Bake in a 450 degree F. oven 8-10 minutes or until the pastry is golden brown, and the birds are cooked. Makes 6 servings.


    Puff Pastry:
    Allow half of butter to soften. Cut remaining butter into flour with 2 knives scissors-fashion or with pastry blender until all the tiny particles of fat are coated with flour. Add ice water a little at a time, toss with fork, use only enough water to hold ingredients together.
    On lightly floured board roll out dough 1/4-inch thick and square shaped. Spread two thirds of dough with a quarter of the softened butter; fold unbuttered third over center third and fold remaining buttered third over to cover first third, buttered side down. (You should have 3 layers of dough with butter between each layer.) Roll the dough to about 1/4-inch thickness and make it square again. Spread with another quarter of the butter. Fold as before; chill thoroughly (about 1 hour each time). Roll, spread with butter, fold and chill 2 more times. Roll into rectangle large enough to fit top of casserole. Bake in 450 degree F. oven 8-10 minutes, then reduce heat heat to 350*F. and bake as directed in Pigeon Pie or longer until golden and puffed.

    I've got a good one for crow if you really want it.




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  20. Will

    Will Clutch Crew
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    Thanks for the pigeon recipe. I really do need the other one, too, though. After writing "Bush is toast," I'm hoping to make my plate of crow as appetizing as possible.
     

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