Longleaf™ Grill » Squirrel

Squirrel and Rice Bake

bjc — Thu, 08 Oct 2009 15:43:09 +0000

Parboil the squirrel in water to cover in a large stockpot with salt, pepper and margarine until tender. (Or cook n a pressure cooker using manufacturer’s directions.) Debone the meat. Combine with the rice, broth and soup mix in a bowl. Pour into baking dish. Bake at 325 degrees for 30 minutes. Makes 4 servings.

Ingredients

2 squirrels, cut into serving pieces
salt and pepper to taste
1/2 cup (1 stick) margarine
1 cup rice
2 cups broth (chicken, beef, squirrel)
1 envelope onion soup mix

Squirrels and Homemade Dumplings

bjc — Thu, 08 Oct 2009 15:39:25 +0000

Boil the squirrel in hot water to cover in a stockpot until tender. (Or cook in 1 inch of water in a pressure cooker at 15 pounds pressure for 18 to 20 minutes or until tender.) Debone the meat and return to stock. Add the margarine to stock and bring to a boil. Combine the flour, baking soda and salt in a bowl. Add 1 cup boiling stock to bowl. Stir until a soft dough forms. Roll the dough very thin on a floured surface with a rolling pin. Cut into small pieces and drop into boiling stock. Simmer, covered, for 25 minutes. Makes 4 or 5 servings.

Ingredients

3 squirrels, cut into serving pieces
1/4 cup (4 sticks) butter or margarine
2 cups flour
1/4 teaspoon baking soda
3/4 teaspoon salt

Fried Squirrel

bjc — Thu, 08 Oct 2009 15:30:55 +0000

Combine the squirrel and milk in a large bowl and refrigerate for 4 to 6 hours. Remove the squirrel from the milk, reserving milk. Combine the flour with seasoned salt in a bowl. Coat the squirrel with this mixture. Then dip into the eggs and roll in flour again. Brown in 375-degree peanut oil in a large skillet, covered. Remove the lid toward the end of cooking so squirrel can brown. Drain all but 1 tablespoon of cooking oil from skillet.

Place the squirrel in a pressure cooker with 1 inch of water. Cook squirrel at 15 pounds of pressure for 15 to 18 minutes, using manufacturer’s directions. Remove the squirrel from pressure cooker, reserving cooking liquid.

Add the reserved cooking liquid to skillet. Add the reserved milk. Simmer over low heat until thickened. Serve squirrel and gravy on biscuits or toast. Makes 4 to 6 servings.

Ingredients

3 squirrels, cut into serving pieces
3 cups milk
1 1/2 cups water
3 eggs
6 tablespoons flour
1 tablespoon Lawry’s seasoned salt
3 cups peanut oil