Sherried Squirrel Or Rabbit Recipes

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BELGIAN SQUIRREL



Belgian Squirrel image

A person who simply cannot stand wild game will learn to like it after a taste of this unusual dish. And no, it doesn't have to be a squirrel from Belgium, it will just taste like one!

Provided by Rhonda Sitzes

Categories     Main Dish Recipes

Time 2h45m

Yield 6

Number Of Ingredients 9

3 large squirrels, skinned and gutted
½ cup butter
2 onions, sliced
3 tablespoons white vinegar
⅛ teaspoon dried thyme
salt and pepper to taste
18 pitted prunes
1 ½ teaspoons all-purpose flour
1 cup cold water

Steps:

  • Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
  • Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
  • Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 19.8 g, Cholesterol 154 mg, Fat 19.9 g, Fiber 2.4 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 222.9 mg, Sugar 12.4 g

SHERRIED SQUIRREL (OR RABBIT)



Sherried Squirrel (Or Rabbit) image

In this recipe, the meat is brined, then cooked in the oven. Adapted from Dressing and Cooking Wild Game. Prep time includes brining time.

Provided by Chocolatl

Categories     Wild Game

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 quarts water
1 tablespoon salt
2 teaspoons vinegar
4 squirrels, 3 1/2-4 pounds total weight, cut up (or 2 rabbits)
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil
8 ounces fresh mushrooms
1 cup chicken broth
1/4 cup sherry wine
1 tablespoon Worcestershire sauce
1/4 teaspoon seasoning salt
2 drops hot sauce (to taste)

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.

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