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Message: [QUOTE="YZMAN400, post: 969176, member: 49098"] -Squirrel, along with rabbit, is one of the most popular of small game, but it is much more varied when it comes to edibility. If the squirrels have been eating acorns, which can be judged by the area in which they are taken, they should be soaked in 1 tablespoon vinegar per quart of water overnight before cooking. -Squirrels have scent glands in the small of the back as well as under all four legs. These, of course, should be removed. Do not remove all of the body fat; some should be left for flavor. A young squirrel's meat is pink to rosy in color while raw; it turns a darker red as the animal ages. If you think you have an old, tough animal, soak it in 3/4 cup salad oil with 1/4 cup lemon juice for 1 hour before cooking. Many people use squirrel to stretch upland game-bird recipes, and squirrel is frequently substituted in chicken recipes. -Gray squirrels dress out at about 1/2 pound, fox squirrels around 3/4 pound. -Some people tell the age of a squirrel by checking the underside of the tail in a good light. If there are two or three dark bands running the length of the fur on either side, it's a young one. Older squirrels have only one such band. ----------------------------------------------------------- Squirrel Soup Skin the body, cut off the feet and head, clean the inside and wash the body well. Let the body soak overnight in water to cover, to which 1/2 tsp. salt has been added. Boil about 10 minutes, then discard this water. Boil in fresh water about 2 hours or until done, and cool. Bone, and cut up the meat into small pieces, saving the broth. Cut up one small onion and 1 large or 2 small potatoes and add to the broth, Return the meat to the broth also and cook until vegetables are done. Season to taste. This is an old-time recipe. In today's cooking, one may add whatever vegetable you wish to the soup. and Chile-Heads add several hot chile of your choise ---------------------------------------------------------- Creole Squirrel Pie Boil meat in water to cover, with minced onion, green pepper, and celery, until tender. Remove meat, bone, and chop. Strain broth. Melt butter, stir in flour to make roux, and add chopped onion and parsley. Add Meat and pour in strained broth; cook, stirring, until smooth. Cook over low heat for about 20 minutes. Turn into pastry-lined, deep 6-cup pie pan, top with pastry, and bake until crust is done. This recipe yields 4 to 6 servings. -------------------------------------------------------- Crunchy Baked Squirrel Soak the squirrel in milk for 30 minutes. Put cornflake crumbs, salt, garlic powder and pepper in a bag. Shake squirrel pieces one at a time to coat, then remove and place in a shallow baking dish. Don't crowd the pieces in the pan. Sprinkle with paprika and dot with butter. Bake at 350 degrees for 1 hour or until tender. --------------------------------------------------------- And to get me to eat one of these concotions I think I would need a few... [URL=http://fooddownunder.com/cgi-bin/recipe.cgi?r=196776][U]Pink Squirrel[/U][/URL] and some [URL=http://fooddownunder.com/cgi-bin/recipe.cgi?r=218071][U]Rocket J Squirrel Honey Wheat Ale[/U][/URL] Oh and here is a whole bunch more [URL=http://fooddownunder.com/cgi-bin/search.cgi?q=squirrel][U]Squirrel recipies[/U][/URL] compliments of google. :nener: :nener: :nener: P.S. And as I am sitting here copying and pasting all this dribble my wife is looking over my shoulder and telling me all the ins and outs of how to skin a squirrel.....I have to ask why she knows all this stuff. :coocoo: [IMG]http://dnausers.d-n-a.net/dnetIULU/fad/camp1.bmp[/IMG] [/QUOTE]

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