Re: [CH] Squrirel chile
Uncle Steve (chiles@flash.net)
Wed, 6 Oct 1999 11:25:53 -0400
Squirrel, along with rabbit, is one of the most popular of small game,
but it is much more varied when it comes to edibility. If the squirrels
have been eating acorns, which can be judged by the area in which they are
taken, they should be soaked in 1 tablespoon vinegar per quart of water
overnight before cooking.
Squirrels have scent glands in the small of the back as well as under
all four legs. These, of course, should be removed. Do not remove all of
the body fat; some should be left for flavor. A young squirrel's meat is
pink to rosy in color while raw; it turns a darker red as the animal ages.
If you think you have an old, tough animal, soak it in 3/4 cup salad oil
with 1/4 cup lemon juice for 1 hour before cooking. Many people use
squirrel to stretch upland game-bird recipes, and squirrel is frequently
substituted in chicken recipes.
Gray squirrels dress out at about 1/2 pound, fox squirrels around 3/4 pound.
Some people tell the age of a squirrel by checking the underside of the
tail in a good light. If there are two or three dark bands running the
length of the fur on either side, it's a young one. Older squirrels have
only one such band.
{ Exported from MasterCook Mac }
Squirrel Jambalaya
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Wild Game Squirrel
Amount Measure Ingredient Preparation Method
1 Squirrel, medium
Salt and red pepper
3 tb Oil
2 Onions, large, chopped
3 Celery stalks, chopped
1 Garlic clove, chopped
1/4 Bell pepper, chopped
4 tb Parsley, chopped
2 c Uncooked rice, washed
1 1/2 c Water
2 tb Salt
1 tsp cayenne pepper
Cut squirrel into serving pieces and season well. Saute in oil until
brown; remove from skillet. Saute onions, celery, garlic, bell pepper
and parsley in oil until wilted. Replace squirrel in skillet; cover
and cook slowly about 20 minutes or until squirrel is tender. Add
rice and water. Stir thoroughly. Add salt. Cook slowly about 30
minutes or until rice is cooked. Hugg's Note: Browning rice in hot
oil, almost as one makes a roux but more golden, gives a distinctive
taste and appearance to jambalaya. Tried and proven! Also for: Add
more than 1 squirrel or use wildfowl, rabbit, nutria etc.
Squirrel Stew No. 1
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Wild Game Squirrel
Amount Measure Ingredient Preparation Method
1 squirrel, cut into 7 pieces
flour
salt and pepper to taste
2 1/2 tablespoons butter
7 cups boiling water
1 teaspoon thyme
1 cup corn
3 potatoes cubed
1/4 teaspoon cayenne
3 medium onions sliced
2 cups canned tomatoes with juice
Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add
squirrel and all other ingredients, (with the exception of the tomatoes),
to the boiling water, cover, and simmer for 1 to 2 hours. Add the tomatoes
and continue to simmer another hour.
Squirrel Soup
Recipe By: Mrs. Amelia Williams
Serving Size: 1
Preparation Time: 0:00
Categories: Wild Game Squirrel
Amount Measure Ingredient Preparation Method
Skin the body, cut off the feet and head, clean the inside and wash the
body well. Let the body soak overnight in water to cover, to which
1/2 tsp. salt has been added. Boil about 10 minutes, then discard
this water. Boil in fresh water about 2 hours or until done, and
cool. Bone, and cut up the meat into small pieces, saving the broth.
Cut up one small onion and 1 large or 2 small potatoes and add to the
broth, Return the meat to the broth also and cook until vegetables
are done. Season to taste. This is an old-time recipe. In today's
cooking, one may add whatever vegetable you wish to the soup.
And Chile-Heads add several hot chile of your choise :-)
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