Crunchy Baked Squirrel Recipes
CRUNCHY BAKED SQUIRREL RECIPE
Provided by á-170456
Number Of Ingredients 8
Steps:
- 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. This recipe yields 2 to 4 servings.
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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