tough/chewy squirrels?
 

Anyone out there have any good recipes to make tough fox squrrels easier to eat. It seems our ND fox squirrels get tough/chewy later in the season. Please post any recipes you might haveto help make these things more pleasant to eat. I have been just pan frying, but I'm ready to give up on that. Help me out guys! Thanks in advance for any replies.

RE: tough/chewy squirrels?
 

Here are a few

Cajun Crockpot Squirrel[/b]
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Serves 6
3 pounds meat(squirrel)
2 med.size chopped onions
1/2 chopped bell pepper
8 oz. can tomato sauce
salt and pepper to taste
1 T. flour
1 T. cooking oil

Put all ingredients in the slow cooker and stir well.Add water to just barely cover meat.Cook on high for about 5 hours or untill meat is cooked Serve over rice.


Cajun Style Rice

3 cups rice
2 tsp. salt
6 cups water
2 T. cooking oil

Place rice in pot and add water,salt and oil.Place over medium heat uncovered.As soon as rice starts to boil,stir.Cover and reduce heat to low.Let cook for 20 to 20 minutes longer or intill water has been absorbed.


Curried Squirrel[/b]
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2 squirrel cut up
1 cup flour
salt and pepper
1/4 lb. butter
1 small onion
2 T. curry powder
2 cups cream
3/4 cups peanuts,roasted and salted
1/4 cup coconut,shredded
chutney
2 bananas,cut in half lengthwise.
Season and flour the squirrel,fry in the hot butter untill brown,add the onions and cook for 1 minute.Add curry powder and saute fot 1/2 minute.Add the cream and the peanuts.Simmer for 35 minutes over medium heat.Serve with the chutney and fried bananas,saute the bananas in butter for 1 to 2 minutes.



Honey and Cider Squirrel


2 young squirrel, dressed & halved
1/2 cup honey
2 cups apple cider
2 bay leaves, crushed
1 TBL cornstarch
2 TBL water

Pat squirrel halves dry. Place on rack in broiler pan. Coat with half the honey. Broil 6 inches from heat source for 8 minutes. Turn. Coat with remaining honey. Broil for 8 minutes longer. Place in roasting pan. Pour cider over squirrel. Add bay leaves. Roast @ 350 degrees for 1 hour or until tender. Remove to serving platter; keep warm. Strain pan drippings into saucepan. Dissolve cornstarch in water; stir into pan drippings. Cook over medium heat until thickened, stirring constantly. Serve with squirrel. May serve with crisp shoestring potatoes and green salad. Yield 4 Servings.


Squirrel Stew Oleman #1







2 squirrels ,dressed
2 1/2 quarts boiling water
1 can whole kernel corn
1 can lima beans
2 large potatoes,diced into small cubes
1/2 large onion,chopped
1 1/2 tsp.salt
1/2 tsp. black pepper
2 cans tomatoes
1/4 cup margarine or butter
2 1/2 tsp.sugar
Cut squirrels into serving pieces.Add all ingredients except sugar,butter and tomatoes to the boiling water and simmer for 2 hours.Add tomatoes and sugar and simmer for 1 hour more.Add butter,simmer 10 minutes more.Remove from heat.Serve with hot crusty French bread.


Oleman Squirrel Stew #2







3 or 4 squirrels,cut into pieces
1 bay leaf
2 large carrots,sliced thin
3 large potatoes,diced into small cubes
1 medium onion,chopped
water
salt and pepper
corn starch or flour
Place meat in pan and cover with cold water.Add the bay leaf and boil until the meat is falling from the bones.Add water while cooking to keep meat covered if necessary.Remove meat from broth.Strain broth to remove any bone chips that may have gotten into the broth.Pour broth back into cooker and add carrots,potatoes,onion and salt and pepper to taste.Cook over medium heat until vegetables are about done.While vegetables are cooking,remove all the meat from the bones.Add the meat to the vegatables and cook for about 5 to 10 minutes.

Make a white paste from the cornstarch or flour(mixed with water) to thicken.Serve with crackers or bread and butter.


Roasted Squirrels

Serves 6
3 small squirrels
¾ C. oil
¼ C. lemon juice
2 C. bread crumbs
½ C. canned, evaporated milk (may not use it all)
1 C. Mushrooms, sliced and sautéed
1 C. onions, sliced and sautéed
½ tsp. salt
1/8 tsp pepper

Dress and clean squirrels; wash in several waters and dry.
Cover with oil mixed with lemon juice and let stand one hour.
Combine bread crumbs with just enough milk to moisten and add the rest of the ingredients.
Stuff squirrels with bread mixture, sew and truss.
Place in roaster and brush with olive oil or bacon fat.
Roast uncovered, until tender.
Bake at 325 degrees for about 1 ½ to 1 ¾ hours.
Baste every 15 minutes with fat.
Serve with pan gravy.

RE: tough/chewy squirrels?
 

A few more

Squirrel Stew/ Robbie 1[/b]
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1/3 cup all purpose flour
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp cayanne pepper (optional)
2 squirrels cut up
Veg oil
3 tbsp flour
1 1/2 cup cup milk or chicken broth
Brown bouquet sauce (optional)
In large food storage bag combine 1/3 cup flour, salt, pepper, cayanne, mix by shaking. add the squairrel and shake to coat.
In large skillet heat 1/8 inch oil over med-high heat untill hot.
add meat and brown on all sides. reduce heat, cover tightly. Cook on very low heat untill tender about 40 minutes. turning pieces once. remove cover, cook 5 minutes longer to crisp. transfer meat to plate lined with paper towel, set aside and keep warm.
Discard all but 3 tbsp oil. over medium heat stir flour into reserved oil. blend in milk or broth. cook over medium heat untill thickened and bubbly. add salt and pepper to taste. add the bouquet sauce if darker colour is desired.



Robbie’s Squirrel Stew 2






3 tbsp flour
1/2 tsp salt
1/8 tsp pepper
1/8 tsp ground nutmeg
2 squirrels cut up
2 tbsp butter or margarine
2 tbsp veg oil
3/4 cup chicken broth
1/2 cup chopped onion
1 small bay leaf
1/2 cup half and half
In large food storage bag combine flour, salt , pepper, nutmeg, and shake to mix. Add the wiley rabbit and shake to coat, reserve flour mixture, In large skillet melt butter in oil over medium heat. add coated rabbit pieces and excess flour mixture, and brown on all sides over medium heat. add stock, onion, bay leaf. Heat to boiling, reduce to a simmer and cover and simmer for about 90 minutes untill meat is tender.
Stir in cream. cook over medium-low heat untill cream is heated through. do not boil. Discard bay leaf before serving


Squirrel Bake

3 cups cooked squirrel, diced
1 8oz. Pkg. egg noodles
2 30z. Pkgs. cream cheese
1 cup creamy cottage cheese
½ tsp. onion powder
¼ cup minced parsley
1 can cream of mushroom soup
2/3 cup milk
½ tsp. salt
½ tsp. poultry seasoning
1 ½ cups soft breadcrumbs
3 Tbs. melted butter

Preheat oven to 375. Cook squirrel in a pressure cooker with 1-cup water at 15 pounds pressure for 20 minutes. Cook noodles per package directions; drain and place in a greased 9x13 baking dish. Combine cream cheese and cottage cheese and beat for 2 minutes with an electric mixer. Stir in the onion powder and parsley. Spread half of cheese mixture on noodles, place ½ of the squirrel meat over the cheese. Combine the soup, milk, and poultry seasoning mix well and pour over the squirrel. Repeat layers. Combine breadcrumbs and butter and spread over the casserole. Bake for 30 minutes, or until heated through.



Squirrel Casserole[/b]



2 squirrels
2 10 ounce packages of frozen broccoli with cheese
1 stick butter or margarine
1 cup chopped onion
1 cup chopped celery
1 10 3/4 ounce can of cream of mushroom soup, undiluted
1 cup cooked rice
Dash of garlic powder
Salt and Pepper to taste

In a saucepan, cover squirrels with water and boil until meat is tender
and falls from bones. Cook broccoli according to package directions. Melt
butter over medium heat in a skillet, add onion and celery, and saute until tender. Add the soup and stir well. Combine squirrel, broccoli mixture, and rice in a 13" x 9" inch baking dish. Season with garlic powder, salt and pepper. Bake at 350 degrees for 1 hour.


Squirrel Patties[/b]



3 squirrels
1 onion, chopped fine
1.5 Tbs. ketchup
1 cup mashed potatoes
3 Tbs. bread crumbs
Salt and pepper to taste

Parboil squirrels until tender, remove meat from bone and chop coarsely
Mix together with other ingredients and form patties, Fry in bacon grease, or oil.


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. 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, and banana pepper, what ever you like. Cook until the veggies are done. An option you can use is, cook up your favorite pasta and serve over the pasta.

RE: tough/chewy squirrels?
 

Just to echo what Big Guy 01 says......If you want to eat the squirrels in the evening for dinner, crock pot them with a bit of broth or just plain water and some salt and pepper, and start them in the morning on low. The longer you cook those little buggers the better. Just keep plenty of liquid on them, and when the meat is falling off the bones, they're done.