gretchensteele
08-12-2009, 19:12
Sometimes you just have a squirrel that's to old and too tough (a little like me LOL) for much besides stewing.
When I have those I make a casserole -
1 onion
assorted peppers
2 gloves garlic - crushed
four stalks celery
assorted herbs to taste
1 small summer squash
in your stock pot brown onions, garlic, peppers (red, green yellow sweet and hot) celery, add a hand full of the herb of your choice. I usually just go cut a bundle of oregano, sage and thyme.
Then I chunk up some squash as well and throw in..
Add the cut up squirrel and and adequate amount of water and cook until it's falling off the bone..
Pull the squirrel meat from the bone much like you would pulled pork and set aside. Strain the vegetables from your stock - set aside.
make a dressing - I like cornbread
5 cups torn cornbread crumbs
4 cups torn plain bread crumbs
2 1/2 cups squirrel stock
2 large eggs, beatencombine the pulled squirrel and vegetables from the stock with the above. I usually also grate in about a cup of squash since it's plentiful right now, a couple handfuls of chopped chanterelles, and an ear of corn cleaned from the cob.
Mix this together well, put in a greased 9 x 13, top with squash slices brushed with olive oil and sprinkled with bread crumbs.
Bake at 400 for about 30 minutes.
Normally there's enough stock left to make a bit of gravy if you like gravy over things.
here's the end result.. and the hippies supper tonight ...
Squirrel casserole, Fresh garden tomatoes, fresh garden cucumbers and sliced onions in red wine vinaigrette, and sweet corn..
http://www.siloutdoors.com/imagehosting/4474a83565fc6402.jpg
When I have those I make a casserole -
1 onion
assorted peppers
2 gloves garlic - crushed
four stalks celery
assorted herbs to taste
1 small summer squash
in your stock pot brown onions, garlic, peppers (red, green yellow sweet and hot) celery, add a hand full of the herb of your choice. I usually just go cut a bundle of oregano, sage and thyme.
Then I chunk up some squash as well and throw in..
Add the cut up squirrel and and adequate amount of water and cook until it's falling off the bone..
Pull the squirrel meat from the bone much like you would pulled pork and set aside. Strain the vegetables from your stock - set aside.
make a dressing - I like cornbread
5 cups torn cornbread crumbs
4 cups torn plain bread crumbs
2 1/2 cups squirrel stock
2 large eggs, beatencombine the pulled squirrel and vegetables from the stock with the above. I usually also grate in about a cup of squash since it's plentiful right now, a couple handfuls of chopped chanterelles, and an ear of corn cleaned from the cob.
Mix this together well, put in a greased 9 x 13, top with squash slices brushed with olive oil and sprinkled with bread crumbs.
Bake at 400 for about 30 minutes.
Normally there's enough stock left to make a bit of gravy if you like gravy over things.
here's the end result.. and the hippies supper tonight ...
Squirrel casserole, Fresh garden tomatoes, fresh garden cucumbers and sliced onions in red wine vinaigrette, and sweet corn..
http://www.siloutdoors.com/imagehosting/4474a83565fc6402.jpg