I pretty much only cook mine in the crockpot. If it’s not for a stew then I do it in some chicken broth and debone it after about six hours, makes it real tender and fall off the bone. Maybe once I start taking the rifle out I’ll try some other ways, but currently I’m using my shotgun. So it’d be a bit of a challenge to eat it on the bone with all the broken limbs
Nothing fancy, although sometimes I use garlic pepper seasoning, with the flour. Also, I cook the squirrel for about 7-8 min. on a side. Then I transfer it to a casserole dish, with a rack inside. I put a cup or two of water in it, and cover with aluminum foil. I put it in the oven, at 300 degrees for about 30-35 minutes, then take the foil off and leave it in the oven at 400 degrees for 10-15 mins. to re firm the breading. Meanwhile, with that going on, I make my gravy.
Post by featherduster on Sept 24, 2020 13:31:12 GMT -5
When I use cream of mushroom soup I like to add fresh portabella mushrooms and Gnocchi dumplings.
Gnocchi are Italian-style soft dumplings that are traditionally made with potato and flour. There are many variations that come from different regions. A big difference between gnocchi and other dumplings is that they're not really filled with anything.
Though I am not sure why people bother to bread and fry first. All the breading slid off into the soup. Still tasted great and the meat sucked right off the bone!
I will do that dish again!
Agreed. Just deep fry or pan fry in olive oil to get some sort of glaze on the outside, cook 'till tender then add to the cream of mushroom soup. I've done pheasant that way, cut into 1/2" cubes and cooked, put on top of a plate of egg noodles and used thickened cream of mushroom soup as a gravy, add a bit of garlic, with parmesan cheese sprinkled on top. Season with some cracked black pepper.