Squirrel Recipe

[larry39040]

This is a surefire, time tested recipe that is the absolute best way to cook squirrels!

Season pieces with salt and pepper. Season flour with salt and pepper. Melt 4 tablespoons of Crisco in a cast iron skillet. Roll or shake squirrel in seasoned flour and put in medium hot grease. Brown on all sides. Put in pressure cooker(be sure the rack is in the bottom of cooker)and add 2 cups of water. Cook on 10 lbs. of pressure for 30 minutes after it starts jiggling(adjusting flame so that the jiggler will jiggle about 4 times a minute). Turn fire off for 5 minutes. Put cooker in sink and run cold water over the top to cool it down. Take the top off and you will have the best squirrel you ever ate. I have been doing this for 30 years. Make some gravy and cook some rice and get your significant other to make some biscuits and you will be a happy person. This recipe will work on the toughest squirrel alive. Also good for rabbits.

[gasser]

sounds good, larry. how 'bout this; i'll bring the squirrel, and you do the cooking?<img src=icon_smile_big.gif border=0 align=middle>

[Tree climber]

sounds good Larry; about the same way my wife does the old ones. We just flour and fry the young ones.

nothing like a mess of limb rats to make a sat. evening meal.

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

[Beans Morocco]

Man, you just made me miss squirrel hunting! I grew up in New England, and cut my teeth hunting them with a Sheridan Blue Streak pellet rifle when I was 10. Some of those big greys were awful good. Having lived most of my adult life in the Colorado Rockies, the only opportunities for squirrel hunting are these little red and pine squirrels. Kinda puny, and I hear they taste like pine cones with fur on 'em. (not that I'm complaining mind you, the elk and deer hunting more than make up for it.)

[PABuck_HNTR]

Time to start hunting squirrels again

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[swampchopper]

Down here in Cajun country we like making gumbos, which means a lot of food in the pot. I have a big large gumbo pot, and I will take the squirrels first (about 8 ) and debone them to where I have all meat. I debone one whole chicken, a good pound of andouille sausage, a pound of chicken livers and gizzard each, at least two pounds of gumbo shrimp, and about a pound of oysters. But first you make a good rich rouex, and add all your finely chopped onions, shallots, bell peppers, celery, garlic and some okra ( I know I am forgetting something ) and you cook down in about a gallon of water or so, and you season it to taste with some Cajun pepper, salt etc. When it is all said and done, you serve it over some good cooked rice, and you talk about some kind of good. I do all my ducks, rabbits and small game all the time like this.
It serves a lot of people, and I got a big family that loves it. Hell my son alone can do serious damage to it. That boy can eat. As they say down here, ya cant get better than dat.
Swampchopper