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Post by yedneck on Oct 7, 2007 3:49:33 GMT 12.75
Ok simple question ware did I go wrong. Today I got the bight Idea to try makeing Gravy and Fry up some Squirrels,1) I miked flour with the squirrel grease added salt and pepper and water Gravy turned out OK.But what could I have done to make it taste some what better.2)I boiled my squirrels 8 legs for about 30 mins.Than I put them in some flour and a skillet to brown up.But I think I tried to brown them to long.Acouplewere real tuff.But than I pulled to last few out faster and they were alot softer and better to eat.What did I do wrong.Or should have done differant.Helpppp trying to learn.
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Post by Paws on Oct 7, 2007 4:32:26 GMT 12.75
Well generally I ldon't par-boil mine unless they are realy really tough and then they go to the roaster rather than the skillet. If they are that tough they probably ought to go into the pressure cooker. For gravy just brown off the meat in your skillet, season it and reduce the heat and cover turning often until tender. Next deglaze the pan by turning the heat up after removing the meat and pouring in some kind of liquid. I like to use either milk or chicken stock. Scrape up the bits off the pan and ad your thickening (flour, corn starch, masa, etc) stir it up right good so it don't lump and taste it for seasoning. Add your meat back in if you want and pour some of the whole mess over wide noodles, mashed potatoes, rice, home made bread....
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Post by yedneck on Oct 9, 2007 12:04:38 GMT 12.75
Ok so I should have just put the squirrels in a roaster to start.I was toldby some boiling the squirrlesfrist makes them softer.So this must not be true.And cooking them realslow is the trick .I think I have the gravy deal down.Just need to play with that more.Thanks Paws
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Post by Toby Benoit on Oct 9, 2007 12:53:26 GMT 12.75
Squirrel and gravy over smashed red taters with cornbread and mustard greens and washed down with sweet tea! Oh man, that's fit for a king! I never parboiled my squirrels either, but the old stuff goes in the pressure cooker for stew and the young ones I brown with flour season with Tony Chachere's Creole Seasoning, or either I'll mix it up good with salt, pepper, garlic powder, and onion powder sometimes. But, I'll make my gravy with milk and the seasoned flour. Once I get it into a gravy, I let it simmer for awhile to finish and pour it over masjed potatoes or smashed up red taters. Oh man, i gotta get well, so I can squirrel hunt again!
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Post by Paws on Oct 9, 2007 13:35:44 GMT 12.75
Ok so I should have just put the squirrels in a roaster to start.I was toldby some boiling the squirrlesfrist makes them softer.So this must not be true.And cooking them realslow is the trick .I think I have the gravy deal down.Just need to play with that more.Thanks Paws Boiling meat does two things: 1(makes it tough) 2(sucks the flavor out of it) Broiling does just the exact opposite. Boiling will eventually soften the meat but it takes forever and you got to virtually boil it off the bone and then all the flavor is in the water. Good for soup; not gravy!
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Post by Two Tales on Oct 9, 2007 21:15:29 GMT 12.75
Hoakay Doak folks, Here be Granny's secret to good "Squirle an' Gravy" take the back, ribs and neck and chuck'em in a pot with some copped up onions, garlic a carrot cut inta 'bout 4 - 5 pieces and a half stack of celery done the same way...cover this all with some cold water so it's 'bout 1 inch over the mess..put it on a hot fire and bring it up to a boil reduce the heat to a med. fast simmer and let'em cook (keep an eye ball on it so's the liquid don't get to low). now take them chunks you gona fry up wash'em good so they aint no hair or stringy stuff a hangin' off'em, dry'em on a kitchen towel...get'ch a couple of fresh eggs and crack them inta a bowl add some salt, pepper, some garlic powder and hot sauce...now whip this up til it's frothy...set it aside an get your flour ready...sift a cup or two of it onto a plate or inta a shaller bowl...don't add no seasoning to this cause you already done got it in the eggy stuff..take you a good iron skellet and get it hot...now add about an half inch o'oil to the hot skellet...let that oil het up to bout 350* dip them squirel chuncks in the eg stuff and then inta the flour make sure ya cove it all up like and drag it out then shake'em off a bit and drop'em into that het up oil let them brown up nice and golden..take them out and drain on a brown paper bag...oncest ya got al them pieces like that them pieces you was aboilin' should be fallin' off the bone...strain it to keep the big stuff out...take a bout 1/2 a cup of that and set it aside...it's need'n to be some what cool afor ya do anything else with it...put the rest back into the pot and chop another onion into it bring it back up to a boil and cook them onions near ta clear...pour off the extra oil from the skellet and put it back onta the fire get it hot but don't let it burn..when it's hot dip your self about a1/2 cup of broth from the pot and pour it in the skellet and scrape up all the drippin's...once this is done pour the rest of the broth in 'sept that 1/2 cup you was letting cool down, now being that whole mess up to a boil...turn the heat down....add some corn starch to the 1/2 cup(a half table spoon full should just about do it) and mix it up real good....pour this into the rest stirring it a bunch the whole time...now add the squirrle pieces to that and bring it all up to a slow boil...when it reaches the boil turn the heat down an simmer for 10 min, uncovered..now cover it and stick the skellet into a oven that you got at 300* let it cook for about 30-45 min...serve that over the top of some wild rice, smashe up tatters or some home made egg noodles with some pot liquor beans, and some flat bread..with a tall glass of ice cold milk...
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Post by Paws on Oct 9, 2007 21:23:38 GMT 12.75
Don't forget to butter that bread! And where the hell are the colored greens??
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Post by yedneck on Oct 10, 2007 12:30:20 GMT 12.75
Thak you folks Suprised so many folks jumped in.Thank you All.I am taking notes. NOW TOBY B how are you doing.Long time since we have talked.Last hunting season I think.I am heading your way to Fl in about 3 weeks.Running season and hogs are cranking up.Down around HOG VALLEY.WOULD BE great to meet you at last. Larry C
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Post by Paws on Oct 11, 2007 1:49:25 GMT 12.75
Man that would be a time! North Carolina and Florida boys trying to put a Virginia cure on a wild ham ought to be a plumb site to behold!
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Post by Toby Benoit on Oct 12, 2007 17:46:18 GMT 12.75
You bet! I used to hunt around Hog Valley back in the day, but have no idea why they called it hog valley when all I killed were deer! If I'm up and around, I'd like that. I've been battling pneumonia and a minor cardiac condition for the last couple of weeks that has conspired to keep me out of the woods these loast couple of weeks. I hunted a half-day on opening morning (a good hunt) and haven't been back. Tough times when you can't breathe!
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Post by Paws on Oct 13, 2007 1:04:30 GMT 12.75
You into congestive heart failure I'm gonna kick your big butt till it's all purple and sore! Toby you think that a hundred fifty or two hundred years ago when all the thickets were just that and folk who farmed put up fences to keep animals out instead of in; well hogs ran loose all over the place. We tolerated that cause they would clear out land (roots and all) making it easier to clear and cultivate. During the Civil War when traveling it was similar to moving through today's jungles in Africa or the very dense Pacific North West. Bet that is when that valley got named.
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Post by yedneck on Oct 13, 2007 4:31:35 GMT 12.75
Toby So sorry to hear you being down and out.I know you are a man on the go 24/7.You need to slow up some.You do a good job with what all you do and try to keep up with.I dont under stand why they call it Hog Valley either.But I come into Trenton frist and than on to Hog valley.Can give you a call from my cell if you like To check in on you.Slow up some. 919-482-0693 Larry
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Post by brittonfaith on Oct 13, 2007 6:51:59 GMT 12.75
Toby get yourself taken care of. It took me a good 30 years to bring myself to seeing a doc for anything. Now that I finally have, I'm feeling better all the way around.
Seems like the ones who take care of others (human ir critter) often put their own health on the back burner. Get in there or I'm coming down with Phil so we can both kick your butt!
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Post by Paws on Oct 15, 2007 1:26:11 GMT 12.75
And I'm gonna "waller" him too!
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Post by Toby Benoit on Oct 15, 2007 7:23:27 GMT 12.75
Sooo, that's what it takes to get a OCC GT in Florida? Alright then, I ain't going to no doctors, so there!
I'll get the grill ready! ;D
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Post by Snake Eyes on Oct 15, 2007 22:59:45 GMT 12.75
Toby, Sure hope you get to feeling better...... snake-eyes
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Post by brittonfaith on Oct 17, 2007 5:29:52 GMT 12.75
Toby, we need an update. How you feeling? Getting any better?
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Post by Toby Benoit on Oct 18, 2007 18:45:34 GMT 12.75
Update is that I'm feeling much better.
I'm still having a bit of trouble with SOB, but nothing like before. I can now get out of the house and walk around a little bit before I have to stop and rest, which is up from just three weeks ago when it was all I could do to make the fifteen yards into my own batthroom without passing out.
I'm still dieting, somewhat, and on the blood thinners to disolve an clots in my lungs and I see the doctor again on Monday.
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Post by Paws on Oct 18, 2007 23:46:08 GMT 12.75
Hey you know what? Get you ass better!
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Post by brittonfaith on Oct 19, 2007 4:22:37 GMT 12.75
Ditto what he said!
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