Squirrel Or Rabbit Bog Recipes

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

Ingredients

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.

BASIC FRIED RABBIT OR SQUIRREL

Basic Fried Rabbit or Squirrel image

If you enjoy the taste of wild game as I do, and don't want to alter the taste of the meat too much except to put a nice coating on it here it is. Just the basics for the home or the camp.

Provided by Chuck in Killbuck

Categories Rabbit

Time 1h10m

Yield 1 Rabbit or Squirrel

Number Of Ingredients 4

Ingredients

1 rabbit or 1 squirrel
butter, melted,as needed for the size
corn flakes, crushed,as needed
shortening or bacon grease, as needed

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.

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