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Single Shot
08-05-2007, 11:33 AM
oops this is a repeat, moderator please remove this post

I posted ten squirrel recipes today.

This one is also good for woodchuck, and is my favorite for that critter. Just use one woodchuck as a sub for the 3-6 squirrels. Same glands need removed from a woodchuck.

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 in Crock Pot

3-6 dressed squirrels, cut in pieces or
1/4 cup soy sauce
1/4 cup water
1/4 cup firmly packed brown sugar
3 tbsp. lemon or lime juice
1/4 tsp. garlic powder
1/4 tsp. ground ginger

Place squirrel halves in crock pot. Mix all ingredients in a small bowl and pour over meat. Cover and cook on low heat for 7-8 hours. To thicken gravy, use either flour or cornstarch mixed with water. Cook on high until thickened.


:castmine: