Posted by sherry on October 07, 2001 at 19:57:40:
In Reply to: ISO posted by Melissa on October 07, 2001 at 12:34:30:
SQUIRREL AND DUMPLINGS
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4 squirrels, whole or cut up
2 cans biscuits (use good ones
"Big Country" or "Texas
Brand")
Accent seasoning to taste (at
least 1 Tbsp.)
salt and pepper to taste
2 Tbsp. butter
1 Tbsp. bacon drippings
Boil squirrel until tender. If they're tough, it might
take a couple of hours or 3. If they're real tough, put in
crock-pot and cook overnight. Do not waste your tender frying
squirrels on this!! Anyway, when the squirrels are done,
remove them from broth and cool. Roll out biscuits real thin;
cut into square little pieces. Put dumplings in hot broth;
put boned squirrel in and simmer for 45 minutes. Season to
taste; add butter and bacon drippings. Serves 6 to 8.
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SQUIRREL WITH APPLES AND BACON
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6 to 8 squirrels, cleaned and
cut into pieces (4 legs and
back)
2 ripe apples, peeled and
sliced
1/2 lb. bacon
salt and pepper
basil
water
Place squirrel pieces in large baking pan. Add 1/4 inch
of water to pan. Lay slices of apple in between pieces of
squirrel. Lay bacon strips over the squirrel. Add salt,
pepper and sprinkle with basil. Cook covered at 275 degrees for 45
minutes. Cook for one more hour at 325 degrees. Serve with fresh
corn as a side dish. Serves 6 to 8.
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PAULINE'S FRIED SQUIRREL
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number of squirrels according
to number of people
flour
1 tsp. salt
1 tsp. pepper
bacon drippings
oil
half and half
Skin squirrels; pick out shot. Wash; cut into serving
pieces. Soak about 4 hours in mild salt water. Mix flour,
salt and pepper into paper bag. Shake squirrel in mixture to
coat. Brown in bacon drippings and oil. Drain; set aside.
Make thin milk gravy, using drippings, flour and milk.
Stir until slightly thickened. Place squirrel in baking dish
or iron skillet. Pour gravy over. Bake at 325 degrees about 2 or 3
hours. Squirrel will be fork tender and gravy cooked way down.
I serve with hot biscuits.
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BAKED SQUIRREL
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1 squirrel per serving
1 large potato per serving
3 carrots per serving
1/2 onion per serving
4 oz. beef kidney fat per
serving
Stuff potato inside body cavity of squirrel. Cut
carrots and lay along side. Slice onion, placing on top.
Arrange thin slices of beef fat on top. Cook at 225 degrees in
preheated oven. For two squirrels, bake 2 hours and 15 min-
utes. For more, add 15 minutes per squirrel cooking time up to
2 hours and 45 minutes. The beef fat keeps them from being
dry. If one chooses, a bay leaf may be added or barbecue
sauce.
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SQUIRREL STEW
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squirrel
1/2 c. vinegar
1 tsp. mixed spices
1 small diced onion
few celery leaves
salt and pepper to taste
2 diced onions
2 diced carrots
Dress squirrel. Wash thoroughly. Cut in pieces for
serving. Put in saucepan with vinegar, mixed spices, 1 small
diced onion and a few celery leaves. Cover with water. Let
stand 2 to 3 hours. Drain. Place in roaster. Brown in
moderate 375 degrees oven. Add salt and pepper to taste. Add 2 diced
onions and diced carrots. Cover with water. Cover and cook
slowly until tender. Thicken broth until of consistency of
thick cream. Serve with watercress or chicory salad. Fried
hominy may be served with stewed squirrel.
Taken from a 1939 cookbook called "The Household Search-
light Recipe Book".
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SQUIRREL FRICASSEE
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1 young squirrel, cut in
pieces
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. flour
3 slices bacon
1 Tbsp. sliced onion
2 tsp. lemon juice
1/3 c. beef or chicken broth
Rub pieces of squirrel with salt and pepper; roll in
flour. Pan fry with chopped bacon for 30 minutes. Add onion,
lemon juice and broth; cover tightly. Cook slowly for 2 hours.
Just before serving, remove squirrel and make gravy by adding
water or milk and flour to the pan drippings.
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COUNTRY-STYLE SQUIRREL
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2 squirrels
salt and pepper to taste
all-purpose flour
3 Tbsp. shortening
2 c. water
Cut squirrels into serving-size pieces and shake in a
paper bag, containing salt, pepper and flour to dredge well.
Fry in skillet until golden brown. Remove squirrel from
skillet and pour off all drippings, except 2 teaspoonfuls. Add
water and bring to a boil. Return squirrel to skillet; cover
and cook over low heat for about 1 hour, until meat almost
leaves bone. Turn squirrel occasionally and baste often.
Yields 3 to 4 servings.
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SQUIRREL AND GRAVY
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squirrel(s)
water
flour
salt
pepper
Place squirrel or squirrels into deep pan and cover with
water. Boil until tender. Take some of the broth and add
flour in a separate bowl to form a smooth paste. Add paste to
squirrel and water to make gravy. Add salt and pepper to
taste. Serve with hot cornbread.
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STEW FRIED SQUIRREL
Grandma always let squirrel set in water awhile before
cooking. Cut up squirrel; salt and pepper. Place in heavy
iron pot or skillet with just enough water to cover them well.
After cooking awhile, put red pods of pepper, more black pepper
and fried meat drippings. Yes, you can also use garlic or sage
or other herbs of your choice.
When gravy has cooked down low and meat is tender,
thicken with a little flour. Turn fire off; let set while you
make lots of biscuits in a long wooden dough tray; bake to
serve with this stewed squirrel.