Virginia Brunswick Stew

Ingredients:

2-3 squirrels, cut up
3-4 celery stalks
2 onions, chopped
13 small carrots
1 can or three quarters cup corn
1 can stewed tomatos
1-2 clove garlic, chopped
1 one half cups lima beans
Salt and pepper
2 tsp. thyme
1 tsp. oregano
Water

Directions:

Boil mix until squirrels are tender. Refrigerate overnight to meld flavors. Serve the next day.
Brown squirrels in skillet with small amount of fat. Place squirrel in pot and cook until tender. Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes.
Cover; simmer slowly until tender.

Servings: 12

Squirrel Gumbo

Ingredients:

3 (up to) 4 Squirrels; cleaned
1 Chicken
1 1/2 (up to) 2 c Bell pepper; chopped
1 1/2 (up to) 2 c Celery; chopped
1 qt Stewed tomatoes
1 cn (small) tomato sauce
2 c Canned okra
2 (up to) 3 tb Creole gumbo file; or to taste
3/4 c Dark roux

Directions:

Pressure cook and debone squirrels and chicken. Save the broth. To boiling broth, add bell pepper, celery, onion, tomatoes and tomato sauce. Make roux (using oil and flour in equal parts, in a heavy skillet brown roux) and add to the above mixture, stirring until well blended. Cook until vegetables are tender. Add meat and okra. Season to taste. You may also want to add hot sauce to taste. Simmer for 15 minutes. Just before serving or when serving, add fil? to taste. Serve over rice.

Servings: 15-20

Cider Squirrels Southern Style

Ingredients:

4 lg Squirrels (gray, fox, or black)
Flour
Salt and pepper
1/4 ts Powdered sage
1/4 ts Powdered rosemary
3 tb Bacon or sausage fat
1 qt Dry cider
4 tb Butter
1 c Heavy cream

Directions:

Skin, eviscerate, and disjoint the squirrels, making sure to remove the small scent sacs from beneath the forelegs. If these glands are not removed, a bitter taste will be imparted to the dish. Soak the pieces for one hour in cold water to which 1 teaspoon salt has been added. Remove, drain, and pat dry. Roll the pieces in flour seasoned with salt, pepper, sage and rosemary. (Prepared poultry seasoning is a good substitute.) Heat the bacon fat in a deep skillet and brown the squirrel pieces on all sides. Add the cider and simmer until the meat is alnost tender. Remove the cover and continue cooking until the meat is tender and most of the liquid absorbed. Remove the squirrel pieces and put aside to cool. Reserve any pan liquids for the gravy.

Roll the squirrel in the seasoned flour again, heat the butter in another skillet, and rebrown the squirrel until golden and crisp. Put the squirrel pieces on a heated platter, and keep warm, while you add all juices and scrapings to the skillet. Make a paste of a tablespoon of flour and the heavy cream. Pour this slowly into the pan juices, stirring constantly, until the sauce is smooth, hot, and slightly thick. Ladle the gravy over the squirrel pieces and serve

Smokey Mountain Fried Squirrel

Ingredients:

2 Squirrels, young, cut up
1/2 c Flour
1/2 ts Seasoned salt
1/4 ts Black pepper
4 tb Cooking oil
1/2 c Water
1 Onion, medium, chopped
3 Carrots, quartered

Directions:

Mix flour, seasoned salt, and pepper, dredge meat. Heat cooking oil over medium heat in dutch oven. Fry meat until golden brown. Reduce heat, add water, onions and carrots. Cover and simmer 40 minutes.

Squirrel Jambalaya

Ingredients:

1 Med Squirrel
Salt and cayenne pepper
2 lg Onions - chopped
3 Celery stalks - chopped
1 Garlic clove - chopped
3 tb Oil
1/4 Green pepper - chopped
4 tb Parsley - chopped
1 c Uncooked rice - washed
1 1/2 c Water
2 ts Salt
Louisiana Hot Sauce - to taste

Directions:

Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, green pepper and parsley in oil until wilted. Put squirrel back into skillet; cover. Cook slowly about 30 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt and hot sauce; cook slowly about 30 minutes, or until rice is cooked.

Servings: 4

Broccoli Squirrel Casserole

Ingredients:

6 squirrels
1 bag frozen broccoli pieces
1 lg. onion
4 carrots
Bread crumbs
1 (8 oz.) pkg. sharp cheddar cheese
8 oz. light cream
1 c. butter
Basil to taste
1 tsp. lemon juice

Directions:

Skin clean and quarter squirrels. Boil in large pot with water and chicken bouillon cube until tender. Set aside until cool and then bone completely until only meat remains.

Microwave broccoli until warm but not fully cooked. Cover bottom of buttered lasagna sized pan with broccoli placing meat over broccoli layer. Lightly cook carrots until tender and place over meat layer. Lightly cook carrots until tender and place over meat layer. Grate cheese over top and cover cheese with bread crumbs. Mix sauce of light cream or milk with mayonnaise, basil and lemon juice and warm. Pour sauce over all and add milk until at least 1/4 inch depth liquid. Bake at 350 degrees for 45 minutes or until sauce is bubbling. Be careful not to burn cheese and bread crumb topping. NOTE: Will feed 6 to 8 hungry people.

Broiled Squirrel

Ingredients:

2 squirrels
1 tsp. salt
1/4 tsp. pepper
4 tbsp. melted bacon fat

Directions:

Skin and clean the squirrels. Wash and pat dry. Cut in half lengthwise and remove the head. Rub the squirrels with salt and pepper. If in camp, place the halved squirrels on a broiling rack and brush with the bacon fat.

Broil 8 inches away from heat for 30 minutes. Baste every 5 minutes with bacon fat. If on the trail, spear the whole squirrel on a stick and put it in front of the camp fire, basting and turning the stick occasionally for at least 45 minutes. A few apples on a stick propped in front of the fire will complement this dish very well.

Country Style Squirrel

Ingredients:

2 squirrels, cleaned and dressing
Salt
Pepper
Flour to dredge
Butter
Water

Directions:

Cut squirrel into serving pieces. Shake in a paper bag containing flour, salt and pepper. Dredge well. Fry in butter in skillet until golden brown. Remove squirrel from skillet, and pour off all grease, except a tablespoon. Add water and bring to a boil. Turn on low heat. Cover and cook about 1 hour or until the meat leaves the bone.

Fricasseed Squirrel

Ingredients:

1 squirrel, dressed and cut into 6 or 7 pieces (rabbit also works well)
1/2 c. flour
Salt and pepper
3 slices of bacon
Instant meat tenderizer
1/2 med.-sized onion, chopped or sliced
1 1/2 c. chicken broth (reconstituted from dried soup of bouillon, according to package directions)

Directions:

Sprinkle meat liberally with tenderizer and set aside. In a medium or large skillet, fry bacon until crisp; remove and drain. Salt and pepper pieces of squirrel to taste; dredge in flour and brown quickly in hot bacon fat. Reduce heat and add onions; cook until tender but not brown. Stir in crumbled bacon and chicken broth; cover and simmer over low heat until the meat is tender (about 1 hour). Serve over a bed of steaming rice. This will serve 3 or 4 persons with normal appetites - or 2 young hunters.

Fried Squirrel

Ingredients:

1 squirrel, cut up
Flour
1 c. water

Directions:

Roll squirrel in flour. Fry in deep fat until golden brown. Pour off excess fat. Add water. Cover; bake at 350 degrees until tender, adding additional water, if necessary.

Honey-Cider Squirrel

Ingredients:

2 young squirrels, dressed whole and halved
2 crushed bay leaves
1/2 c. thick honey
1 pt. apple cider
1 tbsp. cornstarch, mixed with 2 tbsp. water

Directions:

Wipe squirrel halves dry and lay on broil rack. Coat completely with honey. Broil about 6 inches from heat for 8 minutes. Turn, coat again with honey, and broil 8 minutes more. Transfer to large, shallow baking dish or bottom of roaster. Pour in the cider and add bay leaves. Place in preheated 350 degree oven and roast for 1 hour or until meat is well down. Transfer to serving platter and keep warm. Strain pan juices into saucepan over medium heat thicken with the cornstarch mixture. Serve on side.

Servings: 4

La Cajun's Squirrel Stew

Ingredients:

4 squirrels, cut into pieces
1 c. chopped onion
4 cloves garlic
1/2 c. burgundy wine
1 tbsp. chopped parsley
1 tbsp. flour
1 stick butter
1/2 c. chopped green bell pepper
1 tbsp. Worcestershire sauce
1 tbsp. chopped onion tops
4 oz. or more mushrooms
Tony's creole seasoning:

Directions:

Cut each squirrel into 8 pieces. Season with creole seasoning. Melt butter in a Dutch oven and fry squirrel pieces until browned all over (and starts to stick to the pot). Add a cup of chopped onions, 1/2 cup of bell peppers and 4 cloves of garlic. When vegetables are soft, add a small amount of cold water and Worcestershire sauce. Cover pot and let simmer one hour. Stir well, add 1/2 cup wine. Cook until tender. Add flour to mushroom liquid, onion tops, parsley and mushrooms. Cook 5 minutes. Combine with squirrels. Serve over rice.

Servings: 8

Ozark Squirrel with Mushrooms

Ingredients:

1 squirrel, cleaned, dressed and disjointed
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
6 strips bacon, diced
1 clove garlic, minced
1 tsp. thyme
1 tbsp. tomato paste
2 c. chicken broth
1 c. mushrooms, sauteed in butter

Directions:

Dredge squirrel in seasoned flour. Cook diced bacon over moderate heat and remove browned bits. Saute squirrel in bacon fat until browned on both sides. Add garlic, thyme, tomato and chicken broth. Cover and simmer about 1 hour or until tender. Serve with sauteed mushrooms, grits and green salad.

Servings: 2

Squirrel Fairfield Stew

Ingredients:

2 squirrels
3 qt. water
1 lg. onion, minced
2 c. dried lima beans, soaked
1 can cream style corn
1/2 lb. butter
1 tbsp. salt
1/2 tsp. pepper
1 lg. potato, quartered
1 (#2) can tomatoes, sliced
4 tbsp. sugar

Directions:

Disjoint squirrels and place in deep kettle with water, onion, lima beans, corn, 1/4 pound butter, 1 tablespoon salt, 1/2 teaspoon pepper, and any other of your favorite seasonings. Cover and simmer 2 hours. Add potatoes, tomatoes, and sugar. Simmer 1 hour longer. About 15 minutes before stew is finishes, add another 1/4 pound butter

Servings: 4

Squirrel in Crock Pot

Ingredients:

3 to 5 squirrel, cut into halves
1/4 c. brown sugar, firmly packed
1/4 c. soy sauce
3 tbsp. lemon or lime juice
1/4 c. water
1/4 tsp. garlic powder
1/4 tsp. ground ginger

Directions:

Place squirrel halves in crockpot. Mix all other ingredients in a bowl and pour over meat. Cover and cook on low heat for 6 to 8 hours. Thicken gravy with flour mixed with water.

Squirrel Mason D'ete

Ingredients:

4 squirrels
Lemon juice
Salt and pepper to taste
Flour
1 pt. cream

Directions:

Cut the squirrels in serving pieces. Sprinkle with lemon juice and place in a bowl. Refrigerate overnight. Wipe with a damp cloth and rub with salt and pepper.

Dredge with flour and fry in small amount of fat in a skillet for about 40 minutes or until brown. Place in a casserole and add cream. Bake at 425 degrees for 20 minutes.

Servings: 6

Squirrel Mulligan

Ingredients:

1 hen
7 squirrels
3 lbs. potatoes
3 lbs. onions
1/2 lb. rice
1 can cream style corn
1 can tomatoes
1 or 2 buds garlic
Salt to taste
1/4 box celery seed
Red and black pepper to taste
1 qt. milk
1 lb. butter
1/2 bottle ketchup
1/4 jar mustard
Hot sauce to taste
3 tbsp. sugar
1/4 c. vinegar

Directions:

Use broth from squirrels and hen to cook rice, potatoes, and onions. Cook until tender. Bone meat; cut in small pieces. Combine all ingredients and cook until thick. Will not stick if cooked in oven

Squirrel Pie

Ingredients:

6 squirrels
2 c. chopped celery
2 c. chopped onions
1 c. coarsely chopped salt meat
1 qt. water
Red & black pepper to taste
Salt to taste
2 hard cooked eggs

Directions:

Cut squirrels in pieces; put into heavy pot and add celery, onions, salt meat and seasoning, cover with water 3" above squirrel. Let come to a boil; turn to low heat and simmer about an hour or until squirrels are tender. 2 tbsp. flour 1 c. hot water 1 c. liquid from squirrel pot.

In a separate skillet brown the flour in the shortening. Add water and liquid from squirrel pot. Stir well and remove from heat. 1/2 c. liquid from squirrel pot 1/4 c. water to make smooth paste.

Squirrel with Rice & Potatoes

Ingredients:

6 squirrels
2 c. chopped celery
2 c. chopped onions
1 c. coarsely chopped salt meat
1 qt. water
Red & black pepper to taste
Salt to taste
2 hard cooked eggs

Directions:

Cut squirrels in pieces; put into heavy pot and add celery, onions, salt meat and seasoning, cover with water 3" above squirrel. Let come to a boil; turn to low heat and simmer about an hour or until squirrels are tender. 2 tbsp. flour 1 c. hot water 1 c. liquid from squirrel pot

In a separate skillet brown the flour in the shortening. Add water and liquid from squirrel pot. Stir well and remove from heat. 1/2 c. liquid from squirrel pot 1/4 c. water to make smooth paste

Squirrel with White Wine

Ingredients:

4 squirrels, cut in serving pieces
2 tbsp. butter

1/4 c. olive oil
Salt
Pepper
2 cloves garlic, crushed
1/2 tsp. rosemary
1 c. dry white wine
1 c. chicken broth
1 tbsp. chopped parsley
2 c. sliced mushrooms

Directions:

Saute squirrel in butter and oil until lightly browned; add salt and pepper to taste, garlic, rosemary, wine and broth; simmer until nearly done, turning often. Add parsley and mushrooms, cook 5 minutes.

Servings: 4

Steamed Squirrel

Ingredients:

1 squirrel
1/2 c. flour
Salt & pepper to taste
Meat tenderizer
Herb seasoning (opt.)
1 pod of dried red pepper, crushed
1/4 c. onion

Directions:

Dress and section squirrel. Soak in salt water until free of blood. Roll in flour and fry in skillet with enough grease to bubble around each piece of meat. Over each section of squirrel, shake salt, pepper, meat tenderizer and herb seasoning. Fry each side until tender and golden brown. After each side is browned, turn heat down and add a glass of water to skillet. Cover with a tight lid and steam until tender with dried red pepper and onion.

Applejack Squirrel

Ingredients:

3 squirrels (1 lb. each) cut in serving pieces
1 1/2 c. applejack
1 c. cream, warmed
2 tsp. instant flour
Salt
Pepper
Flour 1/4 c. diced bacon
2 tbsp. butter
1 tbsp. butter

Directions:

Wipe meat dry, then dust it with flour, salt, and pepper. In a large skillet, fry bacon until it is golden, but do not brown. Add meat and brown. Pour in applejack, cover, and simmer until meat is tender and liquid almost evaporated. Add butter and stir. Remove meat to platter. Add cream to pan. Stir in remaining butter. Sprinkle with instant flour. Continue to heat, stirring, until thickened. Pour over meat.

Servings: 6

Batter Fried Squirrel

Ingredients:

1 1/2 c. flour
2 tsp. baking powder
Dash of salt
Enough buttermilk to make thick batter
1/4 tsp. pepper

Directions:

Soak squirrel overnight in salt water or with piece of charcoal. Parboil squirrel until tender, salt to taste. Remove from liquid and drain on paper towel. Dip in batter and fry quickly in hot oil.

Squirrel Chowder

Ingredients:

2 squirrels
Chicken parts, as desired
1 lb. lean beef, cubed
1 c. celery, sliced
1 can corn
2 med. onions, sliced
Salt
Pepper
1 can tomato juice
1 can green beans
4 potatoes, cubed
3 carrots, sliced
1 can peas

Directions:

Combine meat, celery, corn, onions, salt, and pepper. Cover with water. Cook until meat is almost tender. Add tomato juice, green beans, potatoes, carrots, and peas. Cook until tender. Remove bones and serve.

Servings: 4-6

Squirrel Soup

Ingredients:

2 squirrels
6 c. water
3 tbsp. chicken bouillon
1 doz. peppercorns
1/4 tsp. thyme
1 tsp. salt
1 (10 oz.) can tomato soup
1 (16 oz.) can tomatoes, mashed
1/2 c. Bermuda onion, chopped
1/3 c. parsley flakes
1/2 c. butter
1 c. barley

Directions:

Cook first 6 ingredients together until meat is tender enough to pull off bone easily but not until it falls off. Remove meat and strain broth. Cut meat into small pieces. Add to broth the tomato soup and mashed tomatoes with juice; add the onion, parsley flakes, and butter. Bring to boil. Add barley and simmer on low until tender. Add meat and simmer 10 minutes.

Servings: 8

Braised Squirrel

Ingredients:

2 squirrels (dressed)
1/2 c. flour (seasoned with 1 tsp. salt and pepper)
1/4 c. bacon grease
1/2 c. water

Directions:

This recipe is for mature squirrels expected to be tough. Follow instructions for cooking young squirrels until pieces are browned. Add the water. Cover and simmer (do not allow to boil) until tender. Make a gravy with the drippings if desired.

Servings: 8

Chicken and Squirrel Bog Purlough

Ingredients:

2 whole chickens
1 or more squirrels
1 plus c. rice
1/2 lb. smoked sausage
Salt and pepper

Directions:

Simmer 1 (or more) squirrel for approximately 2 hours (do not boil). Add 2 whole cut-up chickens; boil approximately 1 to 1 1/2 hours. Remove chicken and squirrel and debone. Boil 1/2 pound smoked sausage 30-45 minutes (cut up in small pieces). Put meat and 1 cup of broth into pot with fresh water. Add appropriate amount of rice; stir frequently with lid cracked. Remove to eat in approximately 30 minutes.

Servings: 10-15

St. Clair's Sweet and Sour Squirrel

Ingredients:

12 med Ground squirrels
1 lrgRed pepper
1 bnGreen onions
1 tbl Salad oil
1/2 tsp Salt
1 can Pineapple chunks in juice - (20 oz)
1/4 cup Cider vinegar
2 tbl Tomato paste
1 tsp Cornstarch
4 tsp Soy sauce
Hot cooked rice

Directions:

Skin and cut the squirrels, chopping off their heads and tails. Trim fat and remove the bones.
Cut green onions diagonally into 1-inch pieces; slice red pepper into 1/2-inch thick slices.
In a 12-inch skillet over medium heat, in 1 tablespoon salad oil, cook green onions and red pepper until tender-crisp; stir frequently. Remove to bowl. In same skillet over medium-high heat, in 2 tablespoons oil, cook squirrel parts and salt. Cook the squirrel about 15 minutes. Drain any fat in skillet.
In a bowl, mix 1/4 cup pineapple juice, 1 cup pineapple chunks, 1/4 cup cider vinegar, tomato paste, cornstarch, and soy sauce. Stir mixture in the skillet with the squirrels, stirring to loosen any squirrel bits from the bottom of the skillet. Cook until mixture thickens slightly and coats the squirrel. Stir in green onion mixture, heat through. Serve over rice.

Servings: 4

Squirrel Sauce Piquante

Ingredients:

2 Squirrels
1/2 c Bell pepper, chopped
1 cn Tomato sauce (8 oz.)
Cooking oil
3 Med. onions, chopped
1 tb Flour
Water
Black & red pepper, salt

Directions:

Rub squirrels with salt, black and red pepper. Put oil in heavy iron pot 1/4" deep. Brown squirrels on all sides and remove from pot. Lower fire to med. heat and saute onions, bell peepper and flour in remaining oil until brown. Place squirrels back in pot, add enough water to cover meat. Add tomato sauce. Cover and simmer on low fire 1 1/2 to 2 hrs., or until tender.

Servings: 4

Ham & Squirrel in Wine

Ingredients:

1/2 lb Ham, slice diced and browned (or 1/4 lb bacon)
2 Squirrels, cut into pieces
Flour
Salt to taste
Freshly-ground black pepper to taste
2 tbl Butter
2 tbl Oil
1 cup Dry white wine
1/2 tsp Marjoram
1/2 tsp Rosemary
2 Garlic cloves, minced
1 dsh Tabasco sauce
1/2 tsp Worcestershire sauce

Directions:

Brown the ham pieces until crispy or cook and crumble the bacon. Shake the squirrel pieces in flour, salt, and pepper and saute until brown in butter and oil, turning often for about 12 minutes. Add remaining ingredients, cover, and cook over fast simmer for 20 minutes more.

Squirrel with Black-Eyed Peas

Ingredients:

4 medium-size squirrels, drawn, skinned, and cleaned
1/2 lb Black-eyed peas
3 md Onions
2 sm Carrots
1/2 pk Frozen sweet peas
1/4 lb Smoked link sausage
Flour
Bacon fat or lard
Salt and pepper
1 c Chicken broth

Directions:

Put the squirrels into salted water and hold overnight in the refrigerator; the next day, rinse and pat dry.
Bring 4-6 cups of water to vigorous boil in a large saucepan, then add the black-eyed peas to it. Boil furiously for 2 minutes, then remove from the heat and cover; hold 15 minutes and drain. Quarter the squirrels, and dredge with flour. Saute' in a skillet in hot bacon fat or lard until golden brown, then drain on a paper towel and place in a crock-pot. Chop the onions coarsely, and saute' in bacon fat and pan drippings until translucent, and add to the pot. Cut the carrots into 3/4" lengths, and the sausage into 1/8" disks, then add them along with the frozen peas and the cooked blackeyed peas. Salt and pepper to taste and stir gently; add the chicken broth and cook in the crock-pot for 8 hours on low setting, or until the meat is almost falling off the bones. For a different flavor, you can substitute lentils or navy beans for the black-eyed peas.

Servings: 2

Allegheny Roast Squirrel

Ingredients:

1 x Squirrel
1 1/2 tbs Salt
1/4 tsp Freshly-ground black pepper
1 1/2 tbl Lemon juice or tarragon vinegar
1 cup Chopped mushrooms
1 cup Fresh bread crumbs soaked in
1/4 cup Light cream
1 tsp Onion juice
1 tbl Melted butter
2 cup Brown meat broth

Directions:

Mix 1 teaspoon salt, 1/8 teaspoon pepper, and the lemon juice or vinegar. Rub squirrel with the mixture. Add mushrooms to crumbs with remaining salt and pepper and the onion juice. Stuff squirrel with this mixture and truss. Brush squirrel with melted butter and put on a rack. Partly cover with broth and water. Roast for 1 1/2 hours. Use pan drippings for gravy.

Servings: 1-2

Allegheny Smothered Squirrel

Ingredients:

2 x Squirrels (if older squirrels, cut in serving size)
1/2 cup Flour seasoned with
1 tsp Salt and
1/2 tsp Paprika and also
1/8 tsp Freshly-ground black pepper
1/4 cup Bacon drippings
1/4 cup Sliced onion - (to 1/2 cup)
1 x Parsley sprig minced
1 cup Light cream

Directions:

Dredge meat with seasoned flour; brown in drippings. Sprinkle on onion and parsley. Add cream and cover pan. Simmer over low heat, or in 300 degree oven, for 1 to 1 1/2 hours. Thicken gravy if desired. Sprinkle with more paprika.

Servings: 2-4

Bacon-Fried Squirrel

Ingredients:

4 x young squirrels each cut 6 to 8 pieces
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1/2 tsp garlic powder
1/4 cup all-purpose flour
8 slc bacon chopped
1/4 cup onion sliced
2 x celery stalks sliced
1 tbl fresh rosemary leaves minced
2 tsp lemon juice
1 cup chicken broth
4 cup warm cooked rice

Directions:

Combine salt, pepper, garlic powder and flour. Dredge squirrels in flour mixture.
Cook bacon in a heavy skillet over medium heat until browned. Fry squirrel pieces in bacon grease until medium brown. Add remaining ingredients and reduce heat to simmer. Cover and cook for about 1 1/2 hours or until squirrel pieces are tender.
Serve with warm rice.

Servings: 4

Stuffed Squirrel Armagh Style

Ingredients:

1 Squirrel
2 oz Flour
2 c Breadcrumbs
2 lg Cooking apples
1 ts Thyme
1 ts Salt
1 Egg
2 oz Butter
1 Stock
1 lg Onion
2 ts Parsley
1 ts Sugar
1 oz Butter
1 Pepper

Directions:

Wash and dry squirrel. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place squirrel in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees.

Seminole Squirrel Stew

Ingredients:

2 Squirrels, cleaned
1 c All-purpose flour
2 c Water
Salt and pepper to taste
6 tb Lard or bacon drippings

Directions:

Cut squirrels into serving pieces. Mix salt, pepper and flour and dredge the squirrel pieces in the mixture. In a large skillet, heat the fat and fry squirrel pieces, turning occasionally until golden brown. Remove squirrel from the skillet and set aside. Pour off all fat except about 3 tablespoons. Add water to the skillet and bring to boil. Return squirrel to the skillet; bring to boil again, cover and reduce heat. Simmer for about 1 1/2 hours or until the meat is very tender. Serve with corn bread.

Servings: 4