WoodyBobs Squirrel Recipes

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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