Posted By admin on January 28, 2010
Is it real or fake? Do squirrels have their own appreciation day? Find out at: http://www.huffingtonpost.com/2010/01/20/squirrel-appreciation-day_n_429787.html
Posted By admin on January 28, 2010
http://www.insidevandy.com/drupal/node/12493
The Pub honors its squirrel neighbors with dining event
By Erin Prah
Published Jan. 26, 2010. 126 views
Squirrel Appreciation Day will be celebrated in the Pub in the Sarratt Student Center today until 9 p.m.
The special day, organized by Dining Service, is designed to honor the squirrels that frequent the terrace of the Pub, who, “literally steal the fries right off your plate,” said Julie Crider, marketing coordinator at Dining Services.
The Pub’s “honorary squirrel meal” will be chicken tenders and french fries and a free fountain drink with purchase of the squirrel meal, according to an event flier.
Free peanuts are the centerpieces of every table in the Pub today.
Posted By admin on January 28, 2010
Great news story: http://www.watfordobserver.co.uk/news/4878133.Armed_police_halt_squirrel_supper/
Armed police swooped on woodland near the Northwood NATO base this afternoon after “men with guns” were spotted skulking within.
Gun-toting officers, however, found only a pair of outdoor enthusiasts enjoying an al fresco meal of baked potato and flame-grilled squirrel.
Police were called at about 1pm after the men were seen by a member of the public, carrying a gun and acting suspiciously.
Hertfordshire Constabulary explained that because of its proximity to the military base, in Sandy Lane, the incident had to be treated with the utmost seriousness and an armed response arranged.
The shocked pair were not arrested as they were in a public space and had committed no crime.
Interesting news item lol! Who would of thunk? Anything is possible.
Posted By admin on January 28, 2010
Interesting article found at: http://news.bbc.co.uk/local/somerset/hi/people_and_places/newsid_8482000/8482811.stm
Demand for squirrel meat goes up
Squirrel meat has become more popular in recent years
A butcher from Walton says squirrel meat is becoming increasingly popular with his customers.
Henry Atwell sells around ten squirrels a week from his shop but can’t enough of them from his local gamekeeper.
He says customers first try them out because of the novelty factor but keep coming back for more because they like the “nutty” flavour of the meat.
Each squirrel sells for £2.60 and he recommends making soup out of them, or using them for pies and casseroles.
Henry has been selling squirrel meat for the past two years at his shop and at local farmers’ markets.
“To start with, customers try it through novelty, but they come back and buy more of them.
“It’s growing in trade and they seem happy with it.
“Squirrel tastes similar to a rabbit; some people say they taste a bit nutty but I don’t know if it’s in the mind.”
Squirrel meat is considered to be healthy to eat because it is high in protein and low in fat.
Posted By admin on January 27, 2010
In the winter time I enjoy going into my garage freezer and pulling out a frozen squirrel from the fall squirrel hunting season. I have roughly 20 squirrel carcasses stored in my freezer from the fall season. The aromas of the frozen squirrel, some marinated in a garlic based oil, some frozen from the kill and others chopped up and ready to make a winter stew. Winter is the best time to cook squirrel stew. I like to chop up lots of vegetables to put in my stew. I like cooking Virginia Brunswick Squirrel Stew. In order to cook a stew big enough to feed 6-8 family members and guests you should have 3-4 whole squirrels on hand and plenty of vegetables ready to chop up. Remember squirrel doesn’t have much meat and you will need plenty of squirrel meat to feed your guests. I grab 2-3 lbs of carrots, 5 lbs of white potatoes, 3 lbs of celery stalks, lima beans, 2-3 lbs of stewed tomatoes, 2-3 lbs of Red and Green Bell Pepper, 3 lbs of red onions, and 3 cans of whole kernal corn. This is enough veggies for a delicious squirrel stew. Stews are fun to cook in the winter. I light the fire place and my family and friends enjoy a bottle or two of red wine before dinner – Chianti or Pinot Noir are my favorites for eating squirrel stew. Build up a palate before you eat. Munch on cheese and crackers as an appetizer. The stew is fun to cook because you can basically add any kind of vegetable without ruining the taste of the stew. Lots of garlics and spices make the squirrel stew tasty. I especially enjoy garlic, parsley, and natural spices of cayenne pepper, chilli pepper, and thyme, oregano, and salt and pepper. You don’t want to overdue it with the hot spices. You don’t want to offend any of your guests spicy palates so try to keep the spices to a mild to low medium.
Squirrel Stew is an excellent winter dinner feast recipe and you will always have left overs to munch on during the week.
Posted By admin on January 27, 2010
We updated the website for www.WoodyBobs.com stop by and check out our new website design. Grab a copy of our world-famous squirrel recipes cookbook.
Posted By admin on January 8, 2010
It is winter here in Vermont and the squirrels are not out and about as they usually are. You see a few squirrels during the day time crossing streets but for the most part all of the squirrels are huddled up in tree nests trying to keep warm. Squirrels do not hibernate like bears do. Squirrels, like humans just don’t like the cold and try to stay warm for most of the winter. Squirrels are more inactive in the winter months in order to preserve energy…does that make sense? so why are squirrels gathering acorns all fall? I would think to eat during the winter months when food is scarce.
Posted By admin on January 2, 2010
What are your favorite squirrel recipes?
Here are a few of my favorite squirrel recipes:
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.
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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.
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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.
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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
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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
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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
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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
Posted By admin on January 2, 2010
Are you ready for some delicious squirrel recipes? Did you cook squirrel for Thanksgiving or Christmas? Did you eat stuffed squirrel? or squirrel legs appetizer? I bet you cooked up a delicious squirrel Christmas dinner. The best part about cooking squirrel is you can be creative when creating delicious squirrel recipes. Everything you can do with turkey and chicken you can do with squirrel. Squirrel stew? squirrel casserole? squirrel jerkey? There are many options for squirrel recipes.
How about Virginia Squirrel Brunswick Stew? There are a lot of squirrels in Virginia. The squirrels in Virginia are much more meatier than in other states in the North East. If you like squirrel stew then the Virginia Brunswick Stew Squirrel Recipe is a great recipe to add to your squirrel recipes collection.
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
Do you like squirrel gumbo? Do you like your squirrel spicy? Perhaps you like spicy foods. Add some spice to your squirrel meat and make this delicious squirrel gumbo recipe. I love hot peppers, shrimp, and squirrel meat together in an excellent gumbo.
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
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Posted By admin on December 29, 2009
This blog post is about obtaining squirrel meat. Notice I didn’t put ‘Where to BUY squirrel meat’. It is illegal to sell squirrel meat in the USA to consumers. That doesn’t mean you can’t sell squirrel meat to your neighbor or Joe from down the road. What it means is you can’t sell it on the market. The USDA won’t allow it. You can buy it during squirrel hunting season. Just wait for a squirrel hunter to come out of the woods with a bunch of kills and ask hey can I give you $10 for that squirrel and an extra $10 to skin it? You could also shoot the squirrel yourself and skin it. We have squirrel skinning videos on www.woodybobs.com. It shouldn’t take you longer than 20 minutes to skin the squirrel. Then grab a copy of WoodyBobs Classic Squirrel Recipes Cookbook.