64 days til I can cook some.
07-12-2015, 04:15 AM
#1
Nontypical Buck
Thread Starter
Join Date: Dec 2005
Location: MICHIGAN
Posts: 2,568
64 days til I can cook some.
NOTE! It is no longer advisable to eat the squirrel brains as they have now been associated with a form of mad cow disease called transmissible spongiform encephalopathies. While ADEQUATE cooking eliminates the problem, it's still not worth the risk until more is known about the problem: http://query.nytimes.com/gst/fullpag...5BC0A961958260
This is a friends recipe.
squirrel legs, front or rear, amount depends upon how hungry you are
~ beer
~ garlic powder
~ pepper
~ salt
~ minced onion
~ hickory smoked bacon
Soak the legs in beer for 2 – 3 hours. Remove and drain.
Sprinkle to taste with garlic powder, pepper, salt and the minced onion (or if you have a favorite dry rub for grilled squirrel you can use that instead).
Wrap each leg with bacon. Secure with toothpicks if necessary.
Place on hot grill (charcoal grill recommended for a nice smoky flavor, although a gas or electric grill will do the trick). Cook over medium heat until cooked through, tend to the meat as your cooking to make sure you do not over cook.
Another one.
Squirrel Legs
Olive Oil
Soy Sauce
Bacon as per your Need
Flour
Bread Crumbs
Garlic Powder
Onion Powder
Paprika
Black Pepper
Directions
1. Take Squirrel Legs as per your requirement. Mix Soy Sauce, Olive Oil and Squirrel Legs and put it in a Zip Lock bag. Put the bag into the refrigerator for about 20 hours.
2. Cook the bacon in a large skillet. Remove the bacon out of it and leave the Fat part in Skillet.
3. Remove and drain the legs.
4. In a large bowl, combine some flour and bread crumbs. Season to taste with the garlic and onion powders, paprika, chipotle and black peppers.
5. Add a little oil to the bacon fat if necessary and heat them. Dredge the legs in the flour mixture and add to the hot oil. Turn to brown on all sides. Once they become brown, remove them and drain on paper towels.
6. Place the legs on a rack placed in a shallow baking dish. Add a cup or so of water to the pan. Place the bacon strips on top of the legs and cover with foil.
7. Bake at 250 – 275 degrees until tender, at least 3 -4 hours. Depends how many you are cooking and how long you can hold off eating them
My own bacon wrapped bakes squirrel.
Amount of squirrel per family needs, For just wife and I, 4 works.
4 whole dressed squirrels soaked in salt water for 6 hours, removed from that and placed in a marinate od liquid smoke minced garlic and minced onion for 24 hours.
Remove from marinate salt and pepper.
wrap each squirrels with enough bacon to make a nice warm blanket for them.
Place on a raised baking rack above a cookie sheet.
Bake for 3 hours at 250F.
Al
This is a friends recipe.
squirrel legs, front or rear, amount depends upon how hungry you are
~ beer
~ garlic powder
~ pepper
~ salt
~ minced onion
~ hickory smoked bacon
Soak the legs in beer for 2 – 3 hours. Remove and drain.
Sprinkle to taste with garlic powder, pepper, salt and the minced onion (or if you have a favorite dry rub for grilled squirrel you can use that instead).
Wrap each leg with bacon. Secure with toothpicks if necessary.
Place on hot grill (charcoal grill recommended for a nice smoky flavor, although a gas or electric grill will do the trick). Cook over medium heat until cooked through, tend to the meat as your cooking to make sure you do not over cook.
Another one.
Squirrel Legs
Olive Oil
Soy Sauce
Bacon as per your Need
Flour
Bread Crumbs
Garlic Powder
Onion Powder
Paprika
Black Pepper
Directions
1. Take Squirrel Legs as per your requirement. Mix Soy Sauce, Olive Oil and Squirrel Legs and put it in a Zip Lock bag. Put the bag into the refrigerator for about 20 hours.
2. Cook the bacon in a large skillet. Remove the bacon out of it and leave the Fat part in Skillet.
3. Remove and drain the legs.
4. In a large bowl, combine some flour and bread crumbs. Season to taste with the garlic and onion powders, paprika, chipotle and black peppers.
5. Add a little oil to the bacon fat if necessary and heat them. Dredge the legs in the flour mixture and add to the hot oil. Turn to brown on all sides. Once they become brown, remove them and drain on paper towels.
6. Place the legs on a rack placed in a shallow baking dish. Add a cup or so of water to the pan. Place the bacon strips on top of the legs and cover with foil.
7. Bake at 250 – 275 degrees until tender, at least 3 -4 hours. Depends how many you are cooking and how long you can hold off eating them
My own bacon wrapped bakes squirrel.
Amount of squirrel per family needs, For just wife and I, 4 works.
4 whole dressed squirrels soaked in salt water for 6 hours, removed from that and placed in a marinate od liquid smoke minced garlic and minced onion for 24 hours.
Remove from marinate salt and pepper.
wrap each squirrels with enough bacon to make a nice warm blanket for them.
Place on a raised baking rack above a cookie sheet.
Bake for 3 hours at 250F.
Al
Last edited by alleyyooper; 07-12-2015 at 04:23 AM.
07-12-2015, 04:22 AM
#2
Nontypical Buck
Thread Starter
Join Date: Dec 2005
Location: MICHIGAN
Posts: 2,568
Some Weirdo's Fried Squirrel
1 – 2 squirrels, cut into serving pieces
~ 1 – 2 cans your favorite beer,
~ 1 – 2 eggs, beaten
~ flour
~ Weber’s Chicago Steak Seasoning or seasoning salt
~ oil
Soak the squirrel in beer for a day or two. Remove and drain.
Beat the egg(s) in a shallow bowl.
In another bowl, season some flour to taste with the seasoning.
Heat some oil in a large skillet.
Sprinkle the squirrel with the seasoning if desired.
Dip the squirrel in the egg and then the flour. Add to hot oil.
Cook over medium heat until browned. Flip as needed.
Just baked squirrel.
2 squirrels, cleaned and cut up into pieces (cut the back into 2 pieces)
3 tablespoons sorghum molasses (NOT blackstrap!)
1⁄4 cup cider vinegar
1 cup flour
1 teaspoon salt
2 cups fresh portabella mushrooms, cleaned and roughly chopped
1 tablespoon onion, finely minced
4 tablespoons butter
3⁄4 cup chicken broth
1⁄4 cup corn oil
Directions
Place the washed, cut-up squirrel pieces in a medium-sized bowl.
In another bowl, blend the sorghum molasses and the cider. Pour this over the squirrel pieces, cover, and allow to marinate for 18-24 hours in the refrigerator. Turn the pieces several times during the marinating process.
After the marinating process is complete, gently dab off excess marinade from the squirrel meat with damp paper towels and roll them in the flour to which the salt has also been added. Set these pieces aside on a piece of wax paper or parchment for 30 minutes.
Pre-heat the oven to 275-degrees F.
In a large skillet, heat the oil and brown up the squirrel pieces. Set aside on a plate when browned.
In a small roaster or Dutch oven, pour in the chicken broth and add in the butter, the mushrooms and the minced onion mushrooms. Place a small rack or oven-proof bowl in the roaster pan so that it will elevate the squirrel pieces above the liquid. Then place the squirrel pieces on the rack or bowl and cover with a lid or aluminum foil.
Bake for 90 minutes in the pre-heated oven (275-degrees F.) and then check the squirrel for tenderness. If it's not fork tender, bake it for 30-45 more minutes.
When the squirrel is plated up, set aside, pour any bowl drippings into the liquid that's in the roaster pan and make (squirrel-based) "red-eye gravy" from the drippings. Take the mushrooms out first, make the gravy, and then add them back in, or, just baste the squirrel on the plates with some of the drippings and the mushrooms. Either way is good.
Al
1 – 2 squirrels, cut into serving pieces
~ 1 – 2 cans your favorite beer,
~ 1 – 2 eggs, beaten
~ flour
~ Weber’s Chicago Steak Seasoning or seasoning salt
~ oil
Soak the squirrel in beer for a day or two. Remove and drain.
Beat the egg(s) in a shallow bowl.
In another bowl, season some flour to taste with the seasoning.
Heat some oil in a large skillet.
Sprinkle the squirrel with the seasoning if desired.
Dip the squirrel in the egg and then the flour. Add to hot oil.
Cook over medium heat until browned. Flip as needed.
Just baked squirrel.
2 squirrels, cleaned and cut up into pieces (cut the back into 2 pieces)
3 tablespoons sorghum molasses (NOT blackstrap!)
1⁄4 cup cider vinegar
1 cup flour
1 teaspoon salt
2 cups fresh portabella mushrooms, cleaned and roughly chopped
1 tablespoon onion, finely minced
4 tablespoons butter
3⁄4 cup chicken broth
1⁄4 cup corn oil
Directions
Place the washed, cut-up squirrel pieces in a medium-sized bowl.
In another bowl, blend the sorghum molasses and the cider. Pour this over the squirrel pieces, cover, and allow to marinate for 18-24 hours in the refrigerator. Turn the pieces several times during the marinating process.
After the marinating process is complete, gently dab off excess marinade from the squirrel meat with damp paper towels and roll them in the flour to which the salt has also been added. Set these pieces aside on a piece of wax paper or parchment for 30 minutes.
Pre-heat the oven to 275-degrees F.
In a large skillet, heat the oil and brown up the squirrel pieces. Set aside on a plate when browned.
In a small roaster or Dutch oven, pour in the chicken broth and add in the butter, the mushrooms and the minced onion mushrooms. Place a small rack or oven-proof bowl in the roaster pan so that it will elevate the squirrel pieces above the liquid. Then place the squirrel pieces on the rack or bowl and cover with a lid or aluminum foil.
Bake for 90 minutes in the pre-heated oven (275-degrees F.) and then check the squirrel for tenderness. If it's not fork tender, bake it for 30-45 more minutes.
When the squirrel is plated up, set aside, pour any bowl drippings into the liquid that's in the roaster pan and make (squirrel-based) "red-eye gravy" from the drippings. Take the mushrooms out first, make the gravy, and then add them back in, or, just baste the squirrel on the plates with some of the drippings and the mushrooms. Either way is good.
Al
07-12-2015, 04:23 AM
#3
Boone & Crockett
Join Date: Jul 2014
Location: south eastern PA
Posts: 15,431
I keep it simple. I seperate the squirrels into the legs, the back loin piece and the back. I put the meat in a pot with salted water, large pieces of carrots, celery and onion. Bring the water to a boil, turn it back and cook on med heat until a two pronged cooking fork easily passes through a thigh. While it is cooking skim off the scumm that forms on top of the water. Remove from water, throw awy the vegetables and dredge in flour with salt and pepper mixed in and fry in a mixture of bacon fat and butter just till brown and crisp on both sides. The meat will be moist in the inside and crispy on the outside.
07-13-2015, 03:52 AM
#4
Nontypical Buck
Thread Starter
Join Date: Dec 2005
Location: MICHIGAN
Posts: 2,568
There a lot of ways to fix squirrel and other wild game for that matter. Change is the spice of life they say.
SQUIRREL IN CROCK POT
3 to 5 squirrel, cut into halves
1/4 c. brown sugar, firmly packed
1/4 c. soy sauce
3 tbsp. lemon or lime juice
1/4 c. water
1/4 tsp. garlic powder
1/4 tsp. ground ginger
Place squirrel halves in crockpot. Mix all other ingredients in a bowl and pour over meat. Cover and cook on low heat for 6 to 8 hours. Thicken gravy with flour mixed with water.
CROCK POT Squirrel -BEAN SOUP
1 large squirrel cut up in pieces
2 c. Navy beans or mixed beans
8 c. water (3 c. more may be added, after bone is taken out, then cook some more)
1 clove garlic, minced (or 1/2 tsp. garlic powder)
1 tbsp. lemon juice
1 tbsp. honey
1 bay leaf
1 lg. onion, chopped
Salt & pepper, to taste
Wash beans. Put everything in crock pot along with squirrel pieces Start cooking at high (I usually start it in the evening) and after it starts cooking, turn to simmer. (I cook it all night and until serving time at noon or even later.) add more water if needed during the later stages. Remove bay leaf before serving.
CROCK POT SQUIRREL RECIPE
7 or 8 gray squirrels
Flour
Cooking oil
Salt and pepper
1-medium onion
8 ounces mushrooms, sliced
2-cans creamy chicken mushroom soup
2-cups sour cream
2-cups water
Dress the squirrels and cut them into pieces. Salt and pepper them, then roll in flour. Heat some cooking oil in a large frying pan and brown the squirrels. Put the squirrel pieces into a crock pot. Add soup, water, onions,
and mushrooms. Turn the crock pot to high for 1/2 hour. Then turn thee heat to low, add sour cream, and cook for at least 6 hours enjoy!!
Al
SQUIRREL IN CROCK POT
3 to 5 squirrel, cut into halves
1/4 c. brown sugar, firmly packed
1/4 c. soy sauce
3 tbsp. lemon or lime juice
1/4 c. water
1/4 tsp. garlic powder
1/4 tsp. ground ginger
Place squirrel halves in crockpot. Mix all other ingredients in a bowl and pour over meat. Cover and cook on low heat for 6 to 8 hours. Thicken gravy with flour mixed with water.
CROCK POT Squirrel -BEAN SOUP
1 large squirrel cut up in pieces
2 c. Navy beans or mixed beans
8 c. water (3 c. more may be added, after bone is taken out, then cook some more)
1 clove garlic, minced (or 1/2 tsp. garlic powder)
1 tbsp. lemon juice
1 tbsp. honey
1 bay leaf
1 lg. onion, chopped
Salt & pepper, to taste
Wash beans. Put everything in crock pot along with squirrel pieces Start cooking at high (I usually start it in the evening) and after it starts cooking, turn to simmer. (I cook it all night and until serving time at noon or even later.) add more water if needed during the later stages. Remove bay leaf before serving.
CROCK POT SQUIRREL RECIPE
7 or 8 gray squirrels
Flour
Cooking oil
Salt and pepper
1-medium onion
8 ounces mushrooms, sliced
2-cans creamy chicken mushroom soup
2-cups sour cream
2-cups water
Dress the squirrels and cut them into pieces. Salt and pepper them, then roll in flour. Heat some cooking oil in a large frying pan and brown the squirrels. Put the squirrel pieces into a crock pot. Add soup, water, onions,
and mushrooms. Turn the crock pot to high for 1/2 hour. Then turn thee heat to low, add sour cream, and cook for at least 6 hours enjoy!!
Al
09-25-2015, 05:47 PM
#5
Fork Horn
Join Date: Apr 2015
Location: DE
Posts: 109
I made this Wednesday night and it came out pretty good.
Buffalo Squirrel Wraps
2 squirrels
wing sauce
2 large flour tortillas
1 handful of shredded lettuce
1 diced tomato
1 Tbs room temperature butter
blue cheese dressing*
Cook the squirrels whole in a pressure cooker for 40 minutes. Pick the meat off the bone and shred with kitchen shears. Toss the shredded meat in wing sauce, just enough for a good coating, but not dripping. Split the sauce-coated meat in the centers of the tortillas. Top with shredded iceberg lettuce and diced tomatoes. Drizzle with blue cheese dressing and fold up the tortilla, using the room temperature butter to close the seams.
* I prefer to make the homemade blue cheese dressing included in this recipe, but store bought dressing would work. http://www.topsecretrecipes.com/Lone...at-Recipe.html
Buffalo Squirrel Wraps
2 squirrels
wing sauce
2 large flour tortillas
1 handful of shredded lettuce
1 diced tomato
1 Tbs room temperature butter
blue cheese dressing*
Cook the squirrels whole in a pressure cooker for 40 minutes. Pick the meat off the bone and shred with kitchen shears. Toss the shredded meat in wing sauce, just enough for a good coating, but not dripping. Split the sauce-coated meat in the centers of the tortillas. Top with shredded iceberg lettuce and diced tomatoes. Drizzle with blue cheese dressing and fold up the tortilla, using the room temperature butter to close the seams.
* I prefer to make the homemade blue cheese dressing included in this recipe, but store bought dressing would work. http://www.topsecretrecipes.com/Lone...at-Recipe.html
