Squirrel Recipe

Discussion in 'OGF Kitchen' started by Shortdrift, Feb 16, 2008.

  1. You will need at least one squirrel to prepare this recipe………..
    If there are no squirrels, use the neighbor’s cat!:D

    Cut the squirrel into 5 parts.
    Front shoulders with legs.
    Rear legs.
    Back and chest.

    Bend the ribs back and break so you can have the back and rib cage pressed flat to
    the bottom of the pan.

    Use a “no stick” fry pan just large enough to hold all of the squirrel.

    Salt and pepper the pieces and place in the pan. Arrange the pieces so there is little or no space between the pieces. If you can just fill the pan, all the better. Sprinkle some garlic flakes or powder on the meat.

    Now cover the pieces with bacon. Make sure the edges of the bacon overlay just enough to completely seal the meat pile. Tuck the bacon in or under around the edge.

    Spread some diced peppers, onion rings, fresh or canned mushrooms slices and tomato slices on top of bacon. The peppers, onion and mushrooms are basic. You can substitute anything you like.

    Now add a bit of beer (or water) to the pan so you have about 1/8” of liquid in the pan. The beer gives more flavor.

    Put the lid on the pan and turn the fire on very low so you heat the whole mess slowly for 5-10 minutes.

    Slowly increase the fire until you can hear the liquid start to simmer. You do not want to boil.

    Leave simmering for about 30-40 minutes, then pour off excess accumulated liquid, so again there is about 1/8” of liquid left. Continue to simmer for another 30 minutes.

    Check the meat with a fork. The back legs should begin to feel tender. Pour off the liquid and continue to cook another 15 minutes with the lid on.

    Pour off all liquid, turn everything and increase flame a bit. Continue to cook with the lid off and turn about every 5 minutes. The meat will brown slightly and bacon
    will start to crisp. Check for tenderness and serve with bisquits.