Post by Toby Benoit on Jan 19, 2011 20:58:11 GMT 12.75
I found this in the recipe book awhile ago and want to try it. Chicken got herself a new.22 for her birthday and there's a bumper crop of bushytails this year. With help from me and Fred, there's bound to be an extra half dozen to give this recipe a try.
Can ya'll tell me who to thank for it?
"Squirrel Spread"
INGREDIENTS:
6 clean squirrels
3 hard boiled eggs
1/4 cup mayonaise or MiracleWhip
1/4 cup sweet or dill pickle relish
1/4 cup very finely diced celery
2 Tablespoons finely diced sweet onion
1 Tablespoon finely diced cilantro
Salt and Pepper to taste
INSTRUCTIONS:
Boil the squirrels until tender or about an hour. The last five minutes of cooking time, add the eggs. Remove the squirrels from the pot and allow to cool. Debone the squirrels. Remove and peel the eggs. Using a food processor, coursely grind the meat and eggs separately. The vegetables may be ground with the meat or diced with a knife. Place all of the ingredients in a large bowl and fold together. Adjust seasonings and serve on toasted bread or crackers with your favorite garnish.
This is a distinct variation which may used to prepare canapes for a "wild game" dinner that is totally unexpected. Serve a bit on a cracker with piece of swiss cheese, red onion, and sun dried tomato for a colorful and delicious appetizer.
"Braised Squirrel with Vegies"
Preheat your oven to 325. In a heavy Dutch oven heat 3 tablespoons of olive oil while you dust whole squirrels with a scant amount of flour. Season the meat with salt and pepper. Brown the squirrel in the hot oil on all sides. Remove the Dutch oven fromthe heat and add: 1/4 cup red wine, chicken stock, beef stock, or water for each squirrel up to a maximum of 3/4 cup. Season with any combination of your favorites: garlic powder, fresh garlic, sliced onion, onion powder, thyme, marjorum, sage or rosemary. Generally, the seasonings you like on beef you will also like with squirrel. Cover the oven and cook in your pre-heated oven for about an hour or until the meat is falling from the bone. Meanwhile clean and pare a combination of your favorite root vegetables. Potatoes, rutabegas, turnips, and carrots are a good combination. To this add green peppers, yellow squash or zuchini, cauliflower, brocolli, or brussell sprouts. Cut the vegetables into pieces a little larger than bite size. Drizzle with olive oil and season with salt and pepper. Spread on a cookie sheet and allow to bake while the squirrel iks finishing for about 25 to 30 minutes or until they just begin to brown. They may be placed under the broiler for a minute to improve coloring and caramalization to finish cooking. Plate the vegetables on a large platter with the squirrel carefully arranged on top. The cooking liquid from the squirrel may be strained and used as is for an accompanying sauce. Serve this dish with crusty warm bread and a stout red wine along with a nice green salad.
Can ya'll tell me who to thank for it?
"Squirrel Spread"
INGREDIENTS:
6 clean squirrels
3 hard boiled eggs
1/4 cup mayonaise or MiracleWhip
1/4 cup sweet or dill pickle relish
1/4 cup very finely diced celery
2 Tablespoons finely diced sweet onion
1 Tablespoon finely diced cilantro
Salt and Pepper to taste
INSTRUCTIONS:
Boil the squirrels until tender or about an hour. The last five minutes of cooking time, add the eggs. Remove the squirrels from the pot and allow to cool. Debone the squirrels. Remove and peel the eggs. Using a food processor, coursely grind the meat and eggs separately. The vegetables may be ground with the meat or diced with a knife. Place all of the ingredients in a large bowl and fold together. Adjust seasonings and serve on toasted bread or crackers with your favorite garnish.
This is a distinct variation which may used to prepare canapes for a "wild game" dinner that is totally unexpected. Serve a bit on a cracker with piece of swiss cheese, red onion, and sun dried tomato for a colorful and delicious appetizer.
"Braised Squirrel with Vegies"
Preheat your oven to 325. In a heavy Dutch oven heat 3 tablespoons of olive oil while you dust whole squirrels with a scant amount of flour. Season the meat with salt and pepper. Brown the squirrel in the hot oil on all sides. Remove the Dutch oven fromthe heat and add: 1/4 cup red wine, chicken stock, beef stock, or water for each squirrel up to a maximum of 3/4 cup. Season with any combination of your favorites: garlic powder, fresh garlic, sliced onion, onion powder, thyme, marjorum, sage or rosemary. Generally, the seasonings you like on beef you will also like with squirrel. Cover the oven and cook in your pre-heated oven for about an hour or until the meat is falling from the bone. Meanwhile clean and pare a combination of your favorite root vegetables. Potatoes, rutabegas, turnips, and carrots are a good combination. To this add green peppers, yellow squash or zuchini, cauliflower, brocolli, or brussell sprouts. Cut the vegetables into pieces a little larger than bite size. Drizzle with olive oil and season with salt and pepper. Spread on a cookie sheet and allow to bake while the squirrel iks finishing for about 25 to 30 minutes or until they just begin to brown. They may be placed under the broiler for a minute to improve coloring and caramalization to finish cooking. Plate the vegetables on a large platter with the squirrel carefully arranged on top. The cooking liquid from the squirrel may be strained and used as is for an accompanying sauce. Serve this dish with crusty warm bread and a stout red wine along with a nice green salad.