Single Shot
08-05-2007, 11:24 AM
I posted ten squirrel recipes today.
These small fur-bearing animals have scent glands in the small of the back and under the forelegs and the thighs. These should be removed without cutting into them. The fat on the squirrel is usually very spare and most people do not object to its flavor or odor. Squirrel may be cooked successfully by all good recipes for chicken except that fat should be added to give the necessary rich flavor. Young tender squirrels can be fried, broiled, and roasted; older squirrels need to be simmered, fricasseed, or braised. Tasty squirrel meat is medium red in color, tender, and has a pleasing flavor. There is little gamey taste and only the oldest and toughest need parboiling.
Squirrel Jambalaya
1 Squirrel, medium
Salt and red pepper
3 tb Oil
2 Onions, large, chopped
3 Celery stalks, chopped
1 Garlic clove, chopped
1/4 Bell pepper, chopped
4 tb Parsley, chopped
2 c Uncooked rice, washed
1 1/2 c Water
2 tb Salt
Cut squirrel into serving pieces and season well. Sauté in oil until brown; remove from skillet. Sauté onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked.
:castmine:
These small fur-bearing animals have scent glands in the small of the back and under the forelegs and the thighs. These should be removed without cutting into them. The fat on the squirrel is usually very spare and most people do not object to its flavor or odor. Squirrel may be cooked successfully by all good recipes for chicken except that fat should be added to give the necessary rich flavor. Young tender squirrels can be fried, broiled, and roasted; older squirrels need to be simmered, fricasseed, or braised. Tasty squirrel meat is medium red in color, tender, and has a pleasing flavor. There is little gamey taste and only the oldest and toughest need parboiling.
Squirrel Jambalaya
1 Squirrel, medium
Salt and red pepper
3 tb Oil
2 Onions, large, chopped
3 Celery stalks, chopped
1 Garlic clove, chopped
1/4 Bell pepper, chopped
4 tb Parsley, chopped
2 c Uncooked rice, washed
1 1/2 c Water
2 tb Salt
Cut squirrel into serving pieces and season well. Sauté in oil until brown; remove from skillet. Sauté onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked.
:castmine: