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Post by dougell on Oct 20, 2014 8:56:06 GMT -5
what's a good yet easy squirrel recipe?
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Post by GlennD on Oct 20, 2014 9:18:55 GMT -5
I do not know the exact recipe, but my Aunt made the best squirrel ever! I think it went something like this: Par boil the cut up squirrel in salt water with onions. Flour the pieces, salt and pepper, garlic, and brown in a cast iron skillet using Crisco as grease, not much, just enough to keep the squirrel from sticking. After the squirrel is browned, remove the squirrel and deglaze the skillet with milk and add flour for gravy. Put the squirrel back in the gravy and serve with mashed potatoes and sweet corn. I can still taste it today and the last time I ate this was about 55 years ago!  |
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Post by dougell on Oct 20, 2014 10:41:38 GMT -5
What do you mean by deglaze with milk and flour?
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Post by bud16057 on Oct 20, 2014 11:32:27 GMT -5
You dump the cold milk in the warm pan, it loosens up (deglazes) the stuff sticking to the bottom. Typically how you make a pan sauce or gravy. Sounds like you need to watch more cooking shows ...... |
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Post by dougell on Oct 20, 2014 11:51:30 GMT -5
Unless you can deglaze a grill,I have no idea what you're talking about lol.
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Deleted
Deleted Member
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Post by Deleted on Oct 20, 2014 12:13:50 GMT -5
Squirrel pot pie!
Of course my wife has a mean chicken pot pie recipe that when she makes them I just swap in some squirrel.
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Post by btexpress on Oct 22, 2014 8:35:55 GMT -5
Par boil squirrels in salted water. When tender, remove from water and let them dry on paper towels. Toss them in your favorite BBQ sauce and throw them on a hot grill. Turn them a few times and baste with more sauce each time you turn them. It doesn't take long for them to cook on the grill. I like them when the sauce gets a little black. Been eating them like this since I was a kid.
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Post by dougell on Oct 22, 2014 16:27:46 GMT -5
I par boiled them for close to two hours before the meat started to get tender.I rinsed them off,rolled them in flour,garlic,salt and pepper and just fried them up a little in some butter.Well worth the effort skinning the little buggers.
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