If you have a favorite squirrel recipe you'd like to share on Bass Pro 1Source, email it to community@basspro.com. Photos are also welcome!
TIP: Fried Squirrel and Sawmill Gravey
1. Simple Tender Fried Squirrel
Posted By: Wayne Hayes
Ingredients
- 2 Squirrels skinned, gutted, and cut into pieces
- 1 Bell pepper
- 1 Onion
Directions
Cut up squirrels and Pepper and Onion, Put in a pan and bring to a boil, simmer for one hour, then roll in flour and put in skillet, with a small amount of oil of choice, spinkel lightly with garlic salt, brown on both sides slightly, and serve with you favorite veggie, (suggestion, sweet potatoes) enjoy.
2. Squirrel Slow Cooked
Posted By: Sue Kenny
Ingredients
- 2-3 squirrels skinned, gutted, and cut into pieces
- 1 can mushroom soup
- 1/2 small onion
- 1 tsp garlic powder (more to taste)
- 1/4 cup celery
- 1/2 cup carrots
- whatever veggie your heart desires
Directions
Put squirrels in slow cooker add all ingredients, stir, cook on high for as long as it takes until tender, (fox squirrels may take longer). Serve with acorn squash and pumpkin pie for a real treat!!!!!
3. Fried Squirrel
By: Kyle Kunkel
Ingredients
- One to two squirrels skinned, gutted, and cut into pieces
- 2 to 3 cups flour (bread crumbs)
- 3 to 4 whole eggs
- Some seasoning if you wanted to spice it up
- Tablespoon or two of white wine
Directions
- Place pan on High. Dip squirrel into the eggs until fully covered. Add spices to the eggs.
- Next place into the four or bread crumbs.
- Place into the pan turn the heat down to medium high.
- Add white wine just before adding the squirrel.
- Cook the squirrel for roughly 3 to 5 minutes or until golden brown.
- Then serve.
4. Elite Curried Squirrel Puffs
Posted By: Tom Caceci
Ingredients
Filling:
- 3-4 squirrels* (*There is, of course, no such unit as "a squirrel," in a standardized sense. The size of the critter affects how many you need. I'm assuming you have three medium-sized, toothsome and tender grey squirrels, say about one pound each on the hoof, and half that skinned and dressed. If you're using fox squirrels, which are nearly the size of rabbits, either cut down the number of squirrels or increase everything else in proportion.)
- 1 large baking potato - cut into 1/2" cubes
- 1 cup of shelled green peas (Preferably fresh, but frozen will do. Don't used canned peas, they're already cooked to death.)
- 2 large carrots, cut as for the potato
- Garlic (at least 2 cloves, more is better)
- 1/4 cup finely minced onion
- 1/2 tsp fresh ground ginger
- Salt to taste
- Ground pepper to taste
- Curry powder to taste (or, if you can find it, genuine "garam masala" that is available in specialty Asian grocery shops)
Wrappers: You can prepare any standard unsweetened pie crust dough, enough for a two-crust 9" pie. I prefer to use won ton wrappers, which work just as well and puff up even better, and are far less trouble to fill.
Directions
This is an adaptation of a classic Indian dish ("Indian" as in India, not as in "Native American"). I guarantee even people who "don't like game" or who are horrified at eating "...those cute little squirrels" will like it. It's complicated and time consuming and WELL WORTH THE TROUBLE.
First, put the squirrels in a pressure cooker for about 15 minutes, and cook until the meat flakes from the bones but it isn't mushy. Reserve the liquor from this process. Flake the meat off into a bowl, and mince coarsely. To the squirrel meat, add the rest of the ingredients, except the curry powder. Put enough of the pot liquor in to just come up to the top of the mixture (if you haven't got enough, add a little chicken broth). Simmer uncovered until the vegetables are cooked and the liquid has evaporated. You want a mixture that's stiff and not watery.
Add the curry powder salt, and pepper, and let sit at least a couple of hours to cool. Use circles or squares of pie crust dough or pre-cut won ton wrappers. If you're making these as a cocktail appetizer the final pieces should be bite-sized. 2-3" squares will give you triangular puffs, circles will make crescent-shaped ones. Put a blob of filling (about 2 teaspoons, but the best amount will be obvious with practice) on the wrapper. Wet the edges of the wrapper, fold over, and seal. The seal has to be tight or the stuff leaks out and makes a mess in the fry pot! DEEP FRY the puffs in small batches in hot (350-375 degree) shortening. Transfer to a piece of paper towel to drain.
They can be served hot or at room temperature, though most people prefer them hot. They can be held uncooked in the refrigerator at least two days if covered. Cold puffs shouldn't be re-heated in the microwave, it makes them soggy. A few minutes in the oven is preferable.
5. Drunken Squirrel Nuggets
Posted By: Ray Kendall
Ingredients
- 2-3 squirrels (1 person) skinned, gutted, and cut into pieces
- Flour
- Cooking oil
- Beer
- Favorite seasonings
- Lemon/orange Juice
Directions
Remove all meat from squirrel bones (you may have to use a pressure cooker or something) Cut it into little strips or cubes. Make mixture of Lemon/Orange juice (or both) and a small amount of beer or wine. Soak strips/cubes in mixture over night. Remove strips/cubes from mixture. Put them in a bowl. Add your favorite seasonings to bowl. Shake together, then deep fry them
- 65770 views