Re: [tomato] squirrels
EDMUND C. FLYNN (Tomato@GlobalGarden.com)
Wed, 19 Jul 2000 22:13:30 -0400
AS PROMISED .. HERE'S THE RECIPE ...
As a lad I hunted and consumed more than my share of squirrels,
cooking them in many ways. The best recipe I ever learned was
from the Eastern Shore of Maryland. It was called a 'squirrel muddle'
and couldn't be simpler:
* Dredge your cut up squirrel in seasoned flour and brown
lightly.
* In a large pot (iron, if possible) put a layer of thickly
sliced onions, followed by a layer of thickly sliced potatoes,
followed by a layer of the lightly browned squirrel. Salt and
pepper to taste.
* Continue to add layers of onion, potatoes and squirrel
(seasoning as you go) until you run out of squirrel.
* Place on stove at lowest heat, add no water, cover
tightly and let simmer until you can suck that squirrel meat right off
of the bones.
DAWG MY CATS IF THAT AIN'T THE BESTEST EATEN A MAN EVER HAD !
ONCE YOU TASTE IT YOU'LL PLANT CORN FOR BAIT !
Preparing Game for the Pot:
(Caution: Juvenile Material .. Reader Discretion Advised)
Once cool, a squirrel is very tough and hard to skin. It is best,
therefore, to skin them pronto while they are still warm, and it is
comparatively easy. Think of it as removing its pants and jacket (as my
Daddy explained to me). First a cut around the middle to separate the
pants from the jacket. Then, standing on the tail, pull the jacket up
until only the head and forefeet are still unexposed.
Now reverse the squirrel and stand on the skin you just
pulled up while you strip off the pants until only the tail and
the rear feet are unexposed (feet, mind you, not legs). Now you
can cut off head, feet and tail and have a perfectly skinned
specimen.
Eviscerate and cut up as you would rabbit.
Enjoy! Enjoy!
Ed Flynn
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A Master Gardener's Quick Find
http://home.att.net/~ecflynn/
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