Slow Cooked Squirrel Food
SLOW COOKED SQUIRREL
This stew recipe is for those of us who are hunters and are more of the country ilk. It is easy that you can go to work while it simmers in your pot and when you return home, dinner is ready.
Provided by Bobbie Jo
Categories 100+ Everyday Cooking Recipes
Time 8h20m
Yield 6
Number Of Ingredients 9
Steps:
- In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
- Cover and cook on low setting for 8 hours.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 59.1 g, Cholesterol 42.3 mg, Fat 2.2 g, Fiber 8.9 g, Protein 16.4 g, SaturatedFat 0.4 g, Sodium 500.3 mg, Sugar 8.5 g
SLOW COOKER SQUIRREL AND VEGGIES
This slow-cooked squirrel is a no brainer for a first-time cooker of squirrel. My husband and 2 sons were very impressed as if I had been making this dish my entire life. The meat will fall off the bone.
Provided by kdsutton
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h25m
Yield 4
Number Of Ingredients 10
Steps:
- Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 82.7 g, Cholesterol 105.2 mg, Fat 4.9 g, Fiber 11.8 g, Protein 37 g, SaturatedFat 0.7 g, Sodium 1357.4 mg, Sugar 9.5 g
SWEET BAKED SQUIRREL
Unlike rabbit, cooked squirrel NEEDS something... it's hard to put your finger on. Here's a new and unique recipe that I developed that is straight from my Appalachian roots. Prep time includes marinating time.
Provided by Bone Man
Categories Stew
Time 20h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place the washed, cut-up squirrel pieces in a medium-sized bowl.
- In another bowl, blend the sorghum molasses and the cider. Pour this over the squirrel pieces, cover, and allow to marinate for 18-24 hours in the refrigerator. Turn the pieces several times during the marinating process.
- After the marination process is complete, gently dab off excess marinade from the squirrel meat with damp paper towels and roll them in the flour to which the salt has also been added. Set these pieces aside on a piece of wax paper or parchment for 30 minutes.
- Pre-heat the oven to 275-degrees F.
- In a large skillet, heat the oil and brown up the squirrel pieces. Set aside on a plate when browned.
- In a small roaster or Dutch oven, pour in the chicken broth and add in the butter, the mushrooms and the minced onion mushrooms. Place a small rack or oven-proof bowl in the roaster pan so that it will elevate the squirrel pieces above the liquid. Then place the squirrel pieces on the rack or bowl and cover with a lid or aluminum foil.
- Bake for 90 minutes in the pre-heated oven (275-degrees F.) and then check the squirrel for tenderness. If it's not fork tender, bake it for 30-45 more minutes.
- When the squirrel is plated up, set aside, pour any bowl drippings into the liquid that's in the roaster pan and make (squirrel-based) "red-eye gravy" from the drippings. Take the mushrooms out first, make the gravy, and then add them back in, or, just baste the squirrel on the plates with some of the drippings and the mushrooms. Either way is good.
- NOTE! It is no longer adviseable to eat the squirrel brains as they have now been associated with a form of mad cow disease called transmissible spongiform encephalopathies. While ADEQUATE cooking eliminates the problem, it's still not worth the risk until more is known about the problem: http://query.nytimes.com/gst/fullpage.html?res=9500E0D91231F93AA1575BC0A961958260.
Nutrition Facts : Calories 806.9, Fat 51.6, SaturatedFat 18.4, Cholesterol 61.1, Sodium 1623, Carbohydrate 76.4, Fiber 3, Sugar 25.5, Protein 10.7
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