Topic: Post your (Squirrel Recipes) here

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Yummy Fried Squirrel

~ quartered and cleaned squirrels, 1 per person
~ buttermilk
~ OldBay seasoning
~ flour
~ salt & pepper
~ shortening

 
 

Soak your meat for at least an hour in buttermilk.

Combine the flour & OldBay until you can see the flour turn light pink. Sprinkle in some salt and pepper to taste.

Heat up your shortening to 375 degrees in a iron skillet or deep fryer deep enough to cover the meat.

Roll or shake your meat in the flour mix and fry until the coating is golden brown.

Take it out and place it on a rack to drain. Place it in your oven for about 1/2 hour at 275 degrees.

Serve and Enjoy! 
 

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Squirrel Nuggets

~ squirrels, amount depends how hungry you are
~ 1 large onion, chopped
~ couple stalks celery, chopped
~ 1 - 2 carrots, chopped
~ peppercorns
~ chicken stock
~ flour
~ paprika
~ beer 
 

Clean and quarter squirrels. Add to a large soup pot. Cover with water, beer or chicken stock.

Add the onion, celery, carrots and peppercorns to taste.

Bring to a boil, reduce heat and simmer until meat is tender.

Remove meat from pot and cool. Remove bones. Keep the meat in nugget size pieces.

In a bowl, mix some flour and beer together to a "gravy consistency". Season to taste with paprika.

Dip the nuggets into the batter and deep fry to a golden brown.

Serve with ketchup, ranch dressing or homemade plum jam for dipping.

Enjoy.
 
 

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Squirrel and Noodles

~ 3 - 6 squirrels, depends upon meaty you want it
~ 1 large onion, quartered
~ 1 large can chicken broth
~ poulty seasoning
~ egg noodles 
 

In a crock pot, combine the squirrels, onion, broth and poultry seasoning to taste.

Cook on low overnight or 6 - 8 hours and the meat falls off the bone.

Remove squirrels and onion. Discard onion. Save broth.

Remove the meat from the bones and add back to broth.

In a pan, add noodles (amount depends how many you are feeding) to boiling water. Boil until almost done.

Drain noodles and add them to the crock pot.

Cook on high for an hour or until noodles are tender.

Serve and enjoy.
 
 

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Squirrel Kabobs



~ squirrels, amount depends upon how many kabobs you want to make
~ bamboo skewers
~ lard or oil
~ salt and pepper
~ garlic powder
~ your favorite sauce/marinate, Frank’s hot sauce, teriyaki, lemon pepper, etc. 
 

In a large pot, boil the squirrels until done. Remove and refrigerate until cold.

Use a sharp knife and debone the squirrels into the largest size pieces possible.

Place the meat onto the skewers. Use as many pieces as you can eat in 2 bites.

Heat the lard or oil in a skillet.

Season the kabobs to taste with the salt, pepper and garlic powder. Add you own seasonings if desired.

Add to the hot skillet and brown on all sides. Remove and allow to cool.

Place in a large zip lock bag or a bowl with a lid. Cover with your favorite sauce or marinate.

Seal/cover and refrigerate overnight.

The next day either cook them on the grill until hot or place in freezer bags and freeze to cook later like on a camping trip.

Enjoy! 
 

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Fried Squirrel with Mushroom Gravy


 

~ 3 squirrels, cut into serving pieces
~ flour
~ salt and pepper
~ 2 eggs, beaten
~ 3 – 4 pieces bacon, chopped
~ 1 medium onion, chopped
~ 1 can cream of mushroom soup
~ 1 soup can milk 
 

Season the flour to taste with salt and pepper. Place in a bowl. Beat the eggs in another bowl.

Heat some oil in a large skillet.

Dip the squirrel pieces in the egg and then the flour. Repeat if you want. Add to hot oil.

Fry until golden brown. Remove and drain fat. Return to skillet.

Cover with the bacon and onion.

Mix the soup and milk together and pour over meat.

Cover, reduce heat and simmer for 2 hours.

Serve with mashed potatoes and dinner rolls.

 
 

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Squirrel & Dressing 

 
~ 3 - 4 young squirrels
~ 2 sticks butter or margarine
~ 1 large onion, chopped
~ 2 loaves white bread, toasted
~ milk
~ 1 dozen eggs
~ 1 box dehydrated vegetable soup (2 pouches) 
 

Clean and remove all hair and shot from squirrels, only the front and hind legs are used. Parboil them in a pan of water on the stove until the meat is tender and falling off the bone. Remove the meat and set aside.

Melt the 2 sticks of butter or margarine in a saute pan, add the chopped onion. Saute until the onion is tender.

In a mixing bowl place the toasted bread, add enough milk to soften it. Add the sauted onion/butter mixture, the dozen eggs, and the squirrel meat. To this add one package of the dry soup mix. Take the other package and with a slotted spoon remove and add the dry vegetable flakes. (You don't want to add all the powder from this package into your dressing, it'll make it too salty!)

Mix all the ingredients together well.

Place in a 9 x 13 cake pan.

Bake at 350 degree oven for 1 1/2 hours.

Serve and Enjoy!
 
 

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Mesquite Squirrels
 

~ squirrels,how many depend upon how many you are feeding, leave whole
~ salt
~ pepper
~ beer
 
 

Season squirrel(s) with salt and pepper to taste.

Place in a large bowl and cover with beer. Cover and refrigerate for at least an hour.

Grill over mesquite wood until done. Or use mesquite wood chips on a charcoal fire.

Serve and Enjoy! 
 

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Easy Squirrel BBQ
 

~ 4-5 squirrels, cut into serving pieces
~ Original Allegro marinade
~ garlic powder
~ salt
~ pepper
~ Tony Chachere's Creole seasoning
~ your favorite bbq sauce
~ foil 

 

Place meat in a large ziplock bag and cover with the marinade. Refrigerate at least 1 hour. Overnight is better.

Line a 9 x 13 baking pan with foil. Make the foil big enough so you can fold over the top and seal.

Place the meat on the foil and season with garlic powder, salt, pepper and creole seasoning.

Wrap the foil over the top and seal. Bake for 2 hours at 350 degrees.

While squirrel is cooking, pre-heat your grill.

When squirrel is done, remove it from foil and place on grill. Baste with bbq sauce.

Grill over medium heat until sauce starts to get sticky. Do not overcook! you don't want the meat to get tough!

Remove from grill and serve with your favorite side dishes.

Enjoy. 
 

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Camp Stew 

 
~ 10 squirrels
~ 2 cups corn
~ 1 lb. bacon, chopped
~ 5 lb. potatoes, diced
~ 2 qt. tomatoes
~ 3 lb. onions
~ 2 lb. lima beans
~ 1 cup chopped celery
~ 1/4 cup worcestershire sauce
~ salt & pepper to taste
~ flour


Put the squirrels in a large pan. Cover half way with water. Bring to a boil. Cover and simmer until the squirrels are tender.

Remove the squirrels from the stock. Set the stock aside. Remove the meat from the bones.

Return the meat to the stock and add the corn, bacon, potatoes, tomatoes, onions, beans, celery, salt & pepper, and worcestershire sauce.

Cook for 2 hours stirring occasionally.

To thicken the stew add a small amount of flour mixed with water. Simmer 20 - 30 minutes longer.

Serve & Enjoy! 
 

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Crockpot Fried Squirrel
 


~ 2 - 3 squirrels, cut into serving pieces
~ your favorite seasonings
~ flour
~ butter flavored Crisco
~ heavy foil
~ water 
 

Season the meat to taste with your favorite seasonings.

Roll in flour.

Heat the Crisco in a large skillet.

Add the squirrel pieces.

Cook over medium heat until golden brown.

Line a crockpot with a double layer of foil. Roll the top edge of the foil and make sure it won't touch the lid.

Pour a cup or two of water in the crockpot under the foil.

When the squirrel is done, carefully place in the crockpot making sure no holes get punched in the foil.

Cover and cook on high 4 hours. Add more water if you think it needs it half way through.

Serve and enjoy. 
 

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Squirrels in Cream Sauce 

 

~ 2 squirrels, cleaned and cut into serving pieces
~ 1 medium onion -- finely chopped
~ 1/2 tsp leaf thyme
~ 1 - 4 oz can sliced mushrooms -- drained
~ 1 cup beef bouillon
~ 1 cup sour cream
~ 2 tbsp lemon juice
~ 3 tbsp flour
~ minced parsley 
 

Soak squirrel in salted water overnight in refrigerator.

Remove squirrel pieces and rinse. Discard salted water.

Place squirrel, onion, thyme and mushrooms in a crock pot. Pour in bouillon.

Cover and cook on "low" for 8 to 10 hours.

Remove squirrel to a warm platter.

Combine sour cream, lemon juice and flour. Stir sour cream mixture into crock pot. Turn on high and cook until thickened.

Spoon sauce over squirrel and sprinkle with parsley.

Serve and Enjoy! 
 

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Squirrel Dumplings 

 
~ 3 squirrels, cut up (All hair and shot removed.)
~ 1 egg
~ 2 cups plain flour
~ 3/4 cup broth
~ 1 teaspoon salt
~ salt and pepper
Boil squirrels in four quarts of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside.

In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup of broth and roll into ball.

Strain the broth to remove any stray shot then resume boil. Return meat to boiling broth.

On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.

Cook approximately 10-15 minutes until dumplings are tender. Salt and pepper to taste.

Serve and Enjoy!
 
 

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Squirrel Jambalaya 

 
~ 1 squirrel, cleaned & cut into serving pieces
~ salt & red pepper to taste (To season squirrel)
~ 3 tbsp oil
~ 2 onions, chopped
~ 2 celery stalks, chopped
~ 1 clove garlic, chopped
~ 1/4 bell pepper, chopped
~ 4 tbsp chopped parsley
~ 2 cups uncooked rice
~ 1 1/2 cups water
~ 2 tsp salt


Season squirrel pieces well with salt and red pepper.

Brown the squirrel in the oil. Remove from the skillet.

Saute the onions, celery, garlic, bell pepper, & parsley in the oil until it is wilted.

Replace the squirrel in the skillet, cover and simmer about 20 minutes or until the squirrel is tender.

Stir in the rice, water, and 2 tsp salt.

Simmer for about 30 minutes or until the rice is tender.

Serve & Enjoy! 
 

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Smother - Fried Squirrel
 

~ 6 young squirrels, cleaned & cut into serving pieces, use only the back legs & backstrap
~ 1 cup shortening
~ 3 cups flour
~ salt and pepper
~ 1 cup water
~ 1 cup milk
~ 1 small onion, sliced 
 

Clean squirrels thoroughly, making sure to remove any hair and shotshell pellets.
Salt and pepper the flour to taste.
Heat the shortening in a large skillet.
Dredge squirrel pieces in flour mixture until well coated. Reserve 1/4 cup of the flour.
Fry squirrel in shortening until light brown. Remove, and pat dry with a towel.
Add the onion to the skillet and brown. Add the water, milk and the 1/4 cup of reserved flour. Stir well.
Bring to a boil and add squirrel pieces. Reduce heat and simmer for 5 to 10 minutes.

 
 

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Squirrel Casserole 
 

~ 5 - 6 squirrels
~ 1 bag egg noodles
~ 2 cups corn flakes
~ 1 stick butter, divided
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ 1 cup flour
~ 2 cans chicken broth
~ 1 tsp thyme
~ 1 tsp salt
~ 1/2 tsp black pepper
~ 2 cups shredded mozarella cheese
~ 1/2 cup durkee/frenches fried onions 
 

Boil the squirrels in a large pot until the meat starts to fall off the bones. Remove and cool. When cool debone. Set aside.
While the squirrels are cooking, cook the noodles per package directions. Drain and set aside.
In a saucepan, melt 1/4 stick of butter. Stir in the cornflakes, garlic powder and onion powder. Heat until crispy.
Spread the cornflakes in the bottom of a greased casserole dish. In a saucepan, melt the remaining butter. Add the flour and brown just a little. Add the chicken broth and stir until thick.
Remove from heat and add the thyme, salt, pepper, squirrel meat and noodles. Mix well.
Pour the mixture evenly over the cornflakes. Top with the cheese and the fried onions.
Bake for 45 minutes at 300 degrees.
 
 

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Spicy Squirrels
 

~ 2- 3 squirrels
~ bbq sauce
~ ketchup
~ water
~ minced onion
~ pepper
~ your favorite spices 
 

In a bowl mix some bbq sauce and ketchup together to taste. Slightly water it down. Adjust taste if needed.
Rub the sauce into the squirrels.
Place on hot grill.
Sprinkle with the onion, pepper and spices.

Cook on low for 1 - 1 1/2 hours basting occasionally with the sauce.

 
 

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Redneck Squirrel Fry


 

~ squirrel legs, amount depends on how many you have or how hungry you are.
~ 2 eggs
~ 1 tbsp ketchup
~ salt and pepper
~ 1 can beer
~ Drakes batter
~ butter 
 

Beat the eggs in a medium bowl. Add the ketchup. Salt and pepper to taste
Add 1/2 can of beer and drink the rest. (you don’t want to waste it!) Mix well.
Put some of the Drakes batter in a shallow dish.
Melt several tablespoons of butter in a skillet over medium-low heat.
Dip the squirrel into the egg mixture and then roll in the Drakes. Repeat for thicker coating.
Add to the skillet and cook until golden brown. Turn as needed.

 
 

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Cajun Squirrel


~ squirrels,cut into serving pieces, amount depends upon how many you can eat
~ olive oil
~ 1 large onion
~ 1 large green bell pepper
~ 2 cloves garlic
~ Cajun spice (Tony Chachere's recommended)
~ 2 tbsp Tabasco sauce
~ 4 tbsp ketchup
~ 1 tbsp Gumbo File seasoning
~ cooked rice 
 

In a deep pot or dutch oven, heat some olive oil.
Season the squirrel on all sides with the Cajun seasoning. Add to the hot oil and turn to brown on all sides. Continue to cook until done.
Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.
Sprinkle the added vegetables with Cajun seasoning.
Add the Tabasco sauce, ketchup and the Gumbo File. Stir to mix well.
 
 

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BBQ Squirrel

~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ 15 charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce 
 

In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.
In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.
Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.
Add one handful of wood chips to the hot coals.
Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.
Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.
 
 

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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). SautĂ© 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. Turn down the heat, and let 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.  After the meat is tender, add the veggies, carrots, potatoes, banana pepper, what ever you like. Cook until the veggies are done.

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SQUIRREL MULLIGAN   

6-8 squirrels, cooked & deboned
1 fryer, cooked & deboned
Deer meat, boiled tender, cut sm. pieces
1/2 lb. deer hamburger, browned
1 can English peas, drained
1 can butter beans
1/2 bottle Worcestershire sauce
1/2 bottle lemon juice
2 cans tomato paste
1 c. catsup
1 can whole kernel corn

Saute bell pepper, onion, celery, garlic, 2 potatoes, cubed, salt and pepper. Add all ingredients together with red pepper, chili powder to taste. Tony Chachere's seasoning to taste. One package onion and mushroom soup dry mix. Put in large pan and enough broth to simmer so it won't stick. Cook 1 hour. Make roux with 1 cup oil and 1 cup flour. Brown slowly. When mulligan is done add roux to blend together. Serve over rice.
 99l