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Post by featherduster on Sept 4, 2020 10:18:39 GMT -5
Every year countless numbers of folks post up photos of dead squirrels and guns but nobody ever posts up photos of squirrels being cooked.
Now I am not just talking about frying them up in skillet I am talking about making interesting dishes such as a POT-PIE or maybe a SQUIRREL STROGANOFF.
Who will be first to start this off...............any takers.
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Post by whitetaildave24 on Sept 4, 2020 12:46:49 GMT -5
I’ve got some in a crockpot right now, but that’d be a boring pic so I’ll pass.
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Post by esshup on Sept 4, 2020 20:43:59 GMT -5
^^^ That's what I usually do. One year that they were really hitting the hickories, they had hickory "smoke" flavoring.
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Post by maddog on Sept 5, 2020 11:31:30 GMT -5
Here ya go, squirrel pot pie
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Post by maddog on Sept 5, 2020 11:34:38 GMT -5
and of course, good ole fried limb chicken....
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Post by maddog on Sept 5, 2020 11:37:38 GMT -5
with gravy.......
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Post by maddog on Sept 5, 2020 11:40:04 GMT -5
and cornbread.....
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Post by featherduster on Sept 5, 2020 16:39:52 GMT -5
Maddog: are those the same photos that were posted on 24 HOUR CAMPFIRE.COM.
Are you the original poster of those photos?
Did you or your wife make these recipes?
If it was you then my hat goes off to you sir for a job well done.
Question; do you parboil the squirrel before you debone the meat.
Can you share the recipe for the pot pie.
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Post by maddog on Sept 6, 2020 7:28:07 GMT -5
Yes. Yes, they were taken in my kitchen. No, she doesn't like squirrel, she thinks they are tree rats, go figure. Thanks! I pressure cook all my old squirrels, at 10 lbs. pressure for 30 minutes. then I bone the meat, and put in freezer bags, and refreeze for future use. Any chicken pot pie recipe will work, just substitute the squirrel for the chicken. Here is a good recipe that you can use. www.backwoodsbound.com/zsquir55.html
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Post by maddog on Sept 6, 2020 7:39:49 GMT -5
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Post by featherduster on Sept 6, 2020 8:25:00 GMT -5
Maddog; funny how wives won't eat squirrel neither will mine.
As I have mentioned on here before my wife is a fabulous cook as well as a baker she loves all things wild except for SQUIRREL., When she was a little girl a teacher told her that squirrels are members of the RODENT family and because of that she won't eat one. She has tried it just not something she wants as a meal,she loves hunting for and eating mushrooms a FUNGUS go figure. Once again thanks for taking the challenge.
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minni
Junior Member
Posts: 44
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Post by minni on Sept 6, 2020 10:10:24 GMT -5
Just made some squirrel and dumplings with Friday’s harvest. An onion, a potato, a bit of butter, cream of chicken, chicken broth, and of course squirrel. Did use one of those vegetable steamer trays this time and it made it much easier to take the meat out to debone it at the 6 hour mark. Will be using it much more for future stews. I’ll take a pic of leftovers from last night
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Post by featherduster on Sept 6, 2020 11:31:01 GMT -5
It's great to see wild game being enjoyed as a fine cuisine and not just thrown on a grill and cooked to the point of being inedible. Since I started challenging myself with cooking wild game in various manners I don't look at a game animal or fish as a number toward a limit but as an ingredient towards perfect meal for my wife and I to enjoy.
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Post by Russ Koon on Sept 6, 2020 12:20:23 GMT -5
I have a nephew who underwent gastric bypass surgery and can't eat his squirrel meat anymore unless it's ground. He has become very fond of squirrel pizza. The pic's wouldn't have any noticeable differences from a regular pizza made with any other ground meat, but his now are often either ground squirrel or ground venison.
One of my favorite ways to enjoy them are baked in the oven with a can of french onion and one of mushroom soup. Simple and easy, not as quick as fried or as slow as the slow cooker, but has some of the benefits of both. Even the tough old grays become very edible when baked in a covered dish at 350. Been a few years since I baked one that way, and I'll have to check my notes to recall the temp and time I decided on as best.
My kid brother used to have his first mother-in-law's recipe for squirrel and dumplings that everyone in the Ellettsville area seemed to love. Had it once and it was delicious, but I think the original recipe is probably lost forever now.
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Post by Russ Koon on Sept 6, 2020 12:22:39 GMT -5
I have a nephew who underwent gastric bypass surgery and can't eat his squirrel meat anymore unless it's ground. He has become very fond of squirrel pizza. The pic's wouldn't have any noticeable differences from a regular pizza made with any other ground meat, but his now are often either ground squirrel or ground venison.
One of my favorite ways to enjoy them are baked in the oven with a can of french onion and one of mushroom soup. Simple and easy, not as quick as fried or as slow as the slow cooker, but has some of the benefits of both. Even the tough old grays become very edible when baked in a covered dish at 350. Been a few years since I baked one that way, and I'll have to check my notes to recall the temp and time I decided on as best.
My kid brother used to have his first mother-in-law's recipe for squirrel and dumplings that everyone in the Ellettsville area seemed to love. Had it once and it was delicious, but I think the original recipe is probably lost forever now.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Sept 6, 2020 21:00:44 GMT -5
I have a nephew who underwent gastric bypass surgery and can't eat his squirrel meat anymore unless it's ground. He has become very fond of squirrel pizza. The pic's wouldn't have any noticeable differences from a regular pizza made with any other ground meat, but his now are often either ground squirrel or ground venison. One of my favorite ways to enjoy them are baked in the oven with a can of french onion and one of mushroom soup. Simple and easy, not as quick as fried or as slow as the slow cooker, but has some of the benefits of both. Even the tough old grays become very edible when baked in a covered dish at 350. Been a few years since I baked one that way, and I'll have to check my notes to recall the temp and time I decided on as best. My kid brother used to have his first mother-in-law's recipe for squirrel and dumplings that everyone in the Ellettsville area seemed to love. Had it once and it was delicious, but I think the original recipe is probably lost forever now. For sure, when you find those details, please do share them.
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Post by luckyhounddog on Sept 9, 2020 13:30:41 GMT -5
I've been considering de-boning several. Grinding the meat and marinating in my jerky seasoning recipe. Then, shooting it out in strips like I do for venison. Seems like a lot of work potentially. Thought about trying it for geese too. Haven't gotten around to goose hunting yet though.
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Post by omegahunter on Sept 10, 2020 10:26:00 GMT -5
I've been considering de-boning several. Grinding the meat and marinating in my jerky seasoning recipe. Then, shooting it out in strips like I do for venison. Seems like a lot of work potentially. Thought about trying it for geese too. Haven't gotten around to goose hunting yet though. I did squirrel jerky a few years back. Gummed up my grinder pretty good with all the sinew, but maybe my grinder blade was just getting dull. It dried faster than venison jerky. Had to let it soak in my mouth for a bit before trying to chew.
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Post by welder on Sept 10, 2020 19:23:57 GMT -5
Believe me: After 40+ seasons of experience,a pressure cooker is your friend when it comes to squirrels.
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Post by Russ Koon on Sept 11, 2020 9:01:27 GMT -5
I did chew on some old ones that were tough, but still edible. That's pretty much when I started trying other recipes like baked squirrel, for those older athletes.
But I was really surprised once when the wife and were bowhunting together and camping down at the strip pits. I had shot a big old fox squirrel with my bow while he was on a limb not too far over my head. I figured as soon as I picked him up that we'd be lucky to be able to cut the gravy when we fried that old boy. But we were camping and didn't have the gear for anything much different than the usual treatment, so we fried him as normal, in a cast iron skillet over a small open fire. But when he was pretty nearly done, the wife changed things up by pouring about a half cup of water in the skillet and putting the lid on it, and moving it to the edge of the fire to simmer for about twenty minutes or so.
That old rascal was as tender as a young fried chicken!
Later tried a few times to repeat the process at home on some older squirrels, but never seemed to get as dramatic results as we did that time. Softened them up some, but never found the right combination of time, temp, and water, I guess. Or maybe it has to be in a cast iron skillet with a good fitting iron lid, to get the full steaming effect.
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