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Squirrel Pie
- Thread starter EternalOptimist
- Start date
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My recipe for squirrel pie
1. Catch 15 squirrels in a standard squirrel trap
2. Remove head, skin , tail and feet
3. Place in 1 pint of water, bring to the boil, simmer for 1 hour
4. If still alive, kill them
5. Add one onion, one carrot and a potato
6. season and serve with crusty bread
You forgot the pastry.
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Squirrel Dumplings
Squirrel Dumplings
Boil squirrels in a gallon of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside.
In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup of broth and roll into ball.
Strain the broth to remove any stray shot then resume boil. Return meat to boiling broth.
On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.
Cook approximately 10-15 minutes until dumplings are tender. Salt and pepper to taste.
Squirrel Dumplings
- 3 squirrels, cut up (All hair and shot removed.)
- 1 egg
- 2 cups plain flour
- 3/4 cup broth
- 1 teaspoon salt
- salt and pepper
Boil squirrels in a gallon of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside.
In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup of broth and roll into ball.
Strain the broth to remove any stray shot then resume boil. Return meat to boiling broth.
On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.
Cook approximately 10-15 minutes until dumplings are tender. Salt and pepper to taste.
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Fried Squirrel
Fried Squirrel
To cook a squirrel, first go out and try to kill a very young one. This is the most important thing as old ones are too tought. When skinning the squirrel, make extra sure to remove all the hairs.
After carefully washing the squirrels, pat dry. With a mallet, gently pound
the meat until the bones are crushed and the flesh is tender. Season the
meat with salt and pepper. Melt the butter in a skillet (preferably cast-
iron) over medium-low heat. Dredge the meat in flour, and add to the melted
butter.Brown and turn. Continue cooking, stirring occasionally, until the
meat is golden brown and cooked through. (Pierce with a knife to check
doneness. The juices should run clear when cooked). The process should
take 25 to 30 minutes.
Fried Squirrel
To cook a squirrel, first go out and try to kill a very young one. This is the most important thing as old ones are too tought. When skinning the squirrel, make extra sure to remove all the hairs.
- 2 young squirrels, skinned and cleaned
- Salt to taste
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons butter
- 1/2 cup all-purpose flour
After carefully washing the squirrels, pat dry. With a mallet, gently pound
the meat until the bones are crushed and the flesh is tender. Season the
meat with salt and pepper. Melt the butter in a skillet (preferably cast-
iron) over medium-low heat. Dredge the meat in flour, and add to the melted
butter.Brown and turn. Continue cooking, stirring occasionally, until the
meat is golden brown and cooked through. (Pierce with a knife to check
doneness. The juices should run clear when cooked). The process should
take 25 to 30 minutes.
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Squirrel, Or Young Rabbit Pie
Squirrel, Or Young Rabbit Pie
La Cuisine Creole, Lafcadio Hearn (1885)
Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two shallots chopped; season with pepper and salt, and a little thyme or sweet herbs; cook them a light brown.
Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon.
Toss all up on the fire fifteen or twenty minutes, and it is ready to be put in the pie.
If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter, as large as a hen's egg.
Make a nice paste, line the sides of the pan, pour in the stewed rabbit, and cover with paste.
Bake until a light brown, and eat cold or hot.
It is almost as good a venison pie.
Squirrel, Or Young Rabbit Pie
La Cuisine Creole, Lafcadio Hearn (1885)
Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two shallots chopped; season with pepper and salt, and a little thyme or sweet herbs; cook them a light brown.
Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon.
Toss all up on the fire fifteen or twenty minutes, and it is ready to be put in the pie.
If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter, as large as a hen's egg.
Make a nice paste, line the sides of the pan, pour in the stewed rabbit, and cover with paste.
Bake until a light brown, and eat cold or hot.
It is almost as good a venison pie.
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- Thanks received
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Spiced squirrel popcorn
2–3 squirrel
1 tablespoon fish sauce
50g arrowroot
vegetable oil, for frying
For the spiced salt:
1 teaspoon fennel seeds
1 teaspoon allspice
1 blade of mace
75g salt
1 teaspoon finely chopped thyme or sage leaves (optional)
. To make the spiced salt, using a pestle and mortar grind all the spices into a fine powder and mix this into the salt with the herbs.
2. Take the meat off the squirrel and cut it into thin slivers. Toss the meat in the fish or soy sauce and then in the arrowroot.
3. Heat the oil in a large deep pan over a high heat until it is shimmering. Test the heat by touching the oil with a piece of meat. If it sizzles, the oil is hot enough to fry the squirrel. Do this in small batches, so that the pieces do not crowd the pan and thus bring down the temperature of the oil.
4. When the squirrel has turned crispy and golden, remove it with a slotted spoon and drain on some kitchen paper. Sprinkle the spiced salt over it and serve.
2–3 squirrel
1 tablespoon fish sauce
50g arrowroot
vegetable oil, for frying
For the spiced salt:
1 teaspoon fennel seeds
1 teaspoon allspice
1 blade of mace
75g salt
1 teaspoon finely chopped thyme or sage leaves (optional)
. To make the spiced salt, using a pestle and mortar grind all the spices into a fine powder and mix this into the salt with the herbs.
2. Take the meat off the squirrel and cut it into thin slivers. Toss the meat in the fish or soy sauce and then in the arrowroot.
3. Heat the oil in a large deep pan over a high heat until it is shimmering. Test the heat by touching the oil with a piece of meat. If it sizzles, the oil is hot enough to fry the squirrel. Do this in small batches, so that the pieces do not crowd the pan and thus bring down the temperature of the oil.
4. When the squirrel has turned crispy and golden, remove it with a slotted spoon and drain on some kitchen paper. Sprinkle the spiced salt over it and serve.
