Sherried Squirrel Or Rabbit Food

SHERRIED SQUIRREL (OR RABBIT)

Steps:

• Combine brine ingredients with meat in a large bowl.
• Cover and let stand at room temperature 1 hour.
• Drain and discard liquid.
• Pat meat dry and set aside.
• Preheat oven to 350°F.
• Place flour, salt and pepper in a plastic zipper bag.
• Add meat and shake to coat.
• Heat butter and oil in a large skillet over medium-low heat.
• Increase heat to medium-high and brown squirrel pieces on all sides.
• Place meat and pan drippings in a 3-quart baking dish and add mushrooms.
• Combine sauce ingredients and pour over meat and mushrooms.
• Cover and bake until tender, about 1 1/2 hours.

BASIC FRIED RABBIT OR SQUIRREL

Steps:

• Remove legs from body of dressed rabbit or squirrel.
• Split the body down the back through the breast.
• Cut each half in two crosswise.
• Dip meat pieces in melted butter.
• Roll pieces into crushed corn flakes coating all around.
• Brown meat in hot oil on each side.
• Reduce heat to low and simmer for about 1 hour.
• Note: Some people like to soak the meat in salted water a few hours before cooking.
• If so cover the body with water in a pot and add 3 Tablespoons of salt.
• Then drain, rinse, and pat the body dry before cooking.
• I often do this especially if the animal appears to be old.

SMOKED RABBIT

Steps:

• Place the rabbit pieces in a non-reactive bowl.
• Mix rest of ingredients and pour over rabbit pieces.
• Marinate in refrigerator at least 12 hours, turning occasionally.
• Remove from marinade and pat dry.
• Cold smoke in smoker at 75-85 degrees for about 2 hours.
• Hot smoke for several more hours until meat is thoroughly cooked. Or place on a cookie sheet and roast at 225 degrees until done, brushing occasionally with vegetable oil to prevent drying out.
• Cool and store in refrigerator wrapped in paper for up to 2 weeks.
• Serve thinly sliced on crackers as an appetizer.

UPLAND STIR FRY

Steps:

• Place baking mix and pepper in a large plastic zipper bag, and shake well.
• Combine pheasant and eggs in a large bowl and stir well to coat.
• Remove pheasant with a slotted spoon and place in bag with baking mix.
• Shake well to coat.
• Remove pheasant. Discard any remaining baking mix and eggs.
• Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
• Add carrots. Cook, stirring, 2 minutes.
• Add green pepper and onion and cook, stirring, 1 minute.
• Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp.
• Remove vegetables and set aside.
• Add remaining oil to pan and heat over medium-high heat.
• Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes.
• Combine chicken broth and teriyaki sauce.
• Pour over meat in skillet.
• Return vegetables to pan, and cook just until heated through.