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Author Topic: Squirrel Meat  (Read 7900 times)

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Offline Elkhound

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Re: Squirrel Meat
« Reply #15 on: January 20, 2013, 04:17:34 pm »
Glad to hear that Zane is doing well too.

Thanks; I was worried about him, for a while, but right when we got our first cold snap he seemed to revive himself--become more alert and started eating like a furry vacuum cleaner.

Offline Elkhound

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Re: Squirrel Meat
« Reply #16 on: March 06, 2013, 11:27:17 pm »
Got some more squirrels!  I'm going to make "mokus paprikarsh".  Next week I'm going to cook a couple more up with some cabbage instead of corned beef for my St. Patrick's Day.

Offline Goscamber

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Re: Squirrel Meat
« Reply #17 on: January 15, 2015, 09:32:55 am »
I got curious as what Google Search would come up with:

http://www.mikewest.net/squirrel/recipes.html
Adsum Domine

Offline Elkhound

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Re: Squirrel Meat
« Reply #18 on: January 15, 2015, 11:58:12 pm »
My latest excursus was as follows:

1. Stir fry some chopped onions, chopped celery, and chopped green peppers with a couple of tablespoons of ginger-garlic paste. 

2. Add the squirrels with about half a jar of curry paste, a cut up rutabaga, and a pint of vegetable broth.

3. Seal down lid and process for 20 minutes. 

4. Remove squirrels; using a fork, strip the meat off the bones, discarding the latter.  Return meat to pot and stir while bringing to boil.  Add 1 pint sour cream and blend.  Lower heat to simmer and replace cover, but DO NOT SEAL.

5.  When you have judeged that it has simmered enough (at least 10 min.), serve over rice or pasta.

 

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