Squirrel Recipes
Fried Squirrel and Gravy
Ingredients:
1 Squirrel; cut into 7 pieces
1 c Flour; seasoned with
1/2 ts Each salt and pepper
1/2 c Crisco; for frying
Milk; for gravy
Directions:
Put seasoned flour into small paper bag. Put squirrel, one or two pieces at a time into bag and shake to coat with flour. Meanwhile melt crisco in cast-iron skillet. Put squirrel pieces into pan and brown on both sides. Reduce heat, cover skillet, and cook for about 20 minutes, or until done. Pour off about half the fat. Stir in flour from the bag until you have a very thin roux, or put about 2 Tbs. of the flour into a jar with a tight-fitting lid and add milk, then put on the lid and shake until the flour is dissolved and all the lumps have gone. Make sure you scrape up all the brown bits from the bottom of the pan. Add milk, stirring, and bring to a boil. If the gravy is too thick, add more milk. If it is too thin add more flour and milk mixture and reheat to a boil.
Squirrel Bake
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Ingredients:
4 Squirrels
Salt and lemon pepper
Flour
1 can Bouillon
1/4 c Worcestershire sauce
2 tb Parsley
2 tb Onion juice
1 Clove garlic
1 sm Bay leaf
1 can Mushrooms
Directions:
Sprinkle squirrels with salt and lemon pepper and dredge in flour. Brown in roasting pan. Add remaining ingredients. Bake in 350-degree oven for 45 minutes. Reduce heat and bake slowly until fork tender. Serve with a baked potato and green vegetable of choice. Serves 4-6.
Squirrel Brunswick Stew
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Ingredients:
10 ea Squirrels; disjointed
2 c Corn
1 lb Bacon; diced
5 lb Potatoes; diced
2 qt Tomatoes
3 lb Onions; diced
2 lb Lima beans
1 c Celery; diced
1 Salt and pepper to taste
1/4 c Worcestershire sauce
1 Flour
Directions:
Place the squirrels in a large kettle; add water to half cover. Bring to a boil. Cover and simmer until squirrels are tender. Cool.
Remove squirrels from stock and remove meat from bones.
Place squirrel meat back into stock and add next nine ingredients; cook two hours.
Thicken stew with a small amount of flour mixed with water; simmer 30 minutes longer.
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Squirrel Stew
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Ingredients:
1 Squirrel; cut into 7 pieces
Flour
Salt and pepper to taste
2 1/2 tb Butter
7 c Boiling water
1 ts Thyme
1 c Corn
3 Potatoes; cubed
1/4 ts Cayenne
3 med Onions sliced
2 c Canned tomatoes with juice
Directions:
Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1 to 2 hours. Add the tomatoes and continue to simmer another hour.
Stewed Squirrels
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Ingredients:
2 Squirrels
2 qt Boiling water
1/2 lb Fresh corn
1/4 lb Fresh lima beans
3 Or 4 tomatoes, chopped
1 1/2 ts Sugar
2 Or 3 potatoes, in chunks
1/2 Onion, sliced
1 Salt and pepper to taste
3 tb Butter
Directions:
Cut the squirrels into pieces. Put into the boiling water along with the rest of the ingredients, except the butter. cover and simmer for about 2 hours; add the butter and simmer another 15 minutes. Bring to a full boil, remove from the stove and serve. By the way, grey squirrel is even better than red squirrel and they are both better tasting when hunted in the fall. Young squirrels may be fried.
Skillet Squirrel
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(Link to Missouri Department of Conservation Recipe...PDF File) Video Instructions
Squirrel and Mushrooms in Cream Sauce
Ingredients
2 large or 3 small squirrels, pressure cooked according to your cooker’s instructions, with meat picked from the bone and shredded into small pieces
6 ounces fresh mushrooms, sliced, I used chanterelles
4 tablespoons of butter
1 large shallot, diced
2 cloves of garlic, finely chopped
1 pint of heavy cream
½ cup sour cream, divided
½ cup shredded parmesan cheese
1 teaspoon Worcestershire sauc
Salt and pepper
1 teaspoon fresh basil, diced
1 teaspoon fresh Italian flat leafed parsley, diced
Cooking Instructions
Start by pouring the appropriate amount of water (check your owner’s manual) into your pressure cooker. Insert the bottom rack and place the cleaned squirrels (whole or sectioned) directly onto the rack.
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Insert the appropriate weight for your pressure cooker, for my 22qt. Mirro, I use the 15-pound weight and let it jiggle for 20 minutes to get fall-off-the-bone tenderness. If you are pressure cooking and plan to fry the meat, cut back to 10 to 15 minutes cooking time.
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Once your squirrel has cooked the appropriate time, remove from heat and let the pressure cooker slowly cool down so that you can remove the lid. Take out the meat and allow it to cool so that it can be picked away from the bone.
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