Posted 27 March 2010 - 01:20 PM
Just kill it & grill itSquirrel in Crock Pot 4-6 dressed Squirrels cut into serving size pieces 1/4 cup soy sauce 1/4 cup water 1/4 cup firmly packed brown sugar 3 tbsp. lemon or lime juice1/4 tsp. garlic powder 1/4 tsp. ground ginger Place squirrel halves or Squirrel pieces in crock pot. Mix all ingredients in a small bowl and pour over meat. Cover and cook on low heat for 7-8 hours. To thicken gravy, use either flour or cornstarch mixed with water. Cook on high until thickened. Squirrel Casserole 4 cups squirrel or chicken - cooked, boned, cut up 1 pkg. Pepperidge Farms dressing 1 can cream of mushroom soup + 1 cup of water 1 can cream of chicken soup 1 stick butter cut up on top Layer ingredients in casserole dish with butter on top and cook 30 minutes at 350 degrees. Squirrel Pot Pie 2 dressed squirrels (2 - 2 1/2 lbs.) 2 cups water or chicken stock 2 celery stalks 8 small carrots 1 chopped onion 1 1/2 tsp. Salt 2 tbsp. butter Dash of black pepper Rolled dumplings oregano This is an excellent way to cook old squirrels which are too tough for frying. Wipe thoroughly with a damp cloth and remove all hair. Remove any shot and scent glands. Wash well inside and out with warm water. Cut into serving pieces. Put squirrel into a kettle; add vegetables, oregano, water or stock, salt, pepper and butter; heat to boiling. Reduce heat; cover tightly and simmer until very tender (2-3 hours depending on age of animal). The meat should be almost ready to fall from the bones. Add water as needed. Remove and blend vegetables on high. Return to pot. Increase the heat until liquid boils. Lay the rolled dumplings over the top of squirrel; cover tightly and cook for 12-15 minutes. Do not lift cover during cooking. Place squirrel in a hot serving dish and arrange dumplings around the edge. Cooking the dumplings in the liquid should thicken the gravy to just the right consistency. Pour gravy over squirrel and dumplings. Add quartered apples or other fresh fruit for decoration. Dutch Oven Rabbit 2 dressed Rabbits, cut in pieces 1/4 cup soy sauce 1/4 tsp. garlic powder 1/4 tsp. ground ginger 1/4 tsp sage one onion 2-3 stalks celery 6-7 small carrots 1 tsp sugar Add all ingredients to a large pot or dutch oven. Cover with water and cook on low heat for 3 hours. Remove Rabbits. Blend vegetables to thicken gravy. Add Rabbits and gravey back to pot. Simmer for 2-3 minutes. Serve. Sweet and Sour Rabbit Rabbit (2 1/2 lbs.), ready to cook 2 tbsp. cooking fat or oil 1 cup pineapple juice 1/4 cup vinegar 1/2 tsp. salt 1 cup pineapple pieces 1 med. green pepper, thin half slices 1 1/2 tbsp. Cornstarch 1/4 cup sugar 1/2 cup water Flour, salt, and pepper Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serves 6.