If that won’t get your motor running, I suppose you can head to town to see what the Colonel has to offer, but I assure you, it won’t be half as good. Place squirrels back in pot with three cups water and two cans mushroom/steak sauce.Ĭook contents at slight simmering boil for 1 to 1 ½ hours, stirring occasionally. Saute contents of seasoning mix until onions are transparent. Remove browned squirrels from pot but leave residue. Season squirrels to taste with Tony’s, Targil Seasoning Mix or other preferred options.īrown squirrels in Dutch oven until they are dark brown this encourages formation of tasty residue in pot. One pint Guidry’s Fresh Cut Seasoning Mix My good friend from Cajun Country, Chris Berzas, has tantalized me with the squirrel recipes he has posted on Face Book and he agreed to furnish the one he and his friends enjoy after opening day success. Add tomato sauce, soup and simmer for at least half an hour. Remove meat from bones and return meat to broth. Cook over medium heat until meat is tender. Add onions, bell pepper salt, pepper and seasonings to taste. Place on a baking pan with foil and cook in the oven for 3 hours. Seasoned Salt, Tony’s or favorite seasoningĪfter par-boiling, rinse squirrels and place in pot, covering with water. Mix all the ingredients into a mixing bowl and roll the dough into 1 inch sized balls. Here’s my recipe you may want to try.ģ or 4 squirrels, cut into quarters and par-boiled for 10 minutes. My favorite recipe for mature squirrels is one I grew up with squirrel mulligan.
Squirrel recipes full#
Chances are, there will be some full grown squirrels in my bag and it takes a longer cooking time for them to be tender. If I get a couple of young squirrels, I’ll fry them up just like I would a young chicken they’re tastier to me and more tender than the best Colonel Sanders has to offer. Enjoy.Once I get them to the camp, get them skinned and gutted, I’ll be thinking of what lies ahead for me after converting them to a tasty and nutritious main course on the table.
Cover and simmer for a maximum of 3 hours. Add water to pan to just the top of the meat. Add squirrel, tomatoes, lima beans, corn, water, Worcestershire sauce, salt, and pepper stir well. Add onion to stock pot saut until tender.
Remove from stock pot drain well on paper towels. Next, season it to taste with the salt and pepper. Brown squirrel in lard in a stock pot until lightly browned. The following task will be to place in a large skillet with the olive oil. You will boil the squirrels for about 10 minutes. Last but not least, cook on low for 1 - 1 1/2 hours, basting occasionally with the sauce. After that, sprinkle with the onion, pepper and spices. Rub the sauce into the squirrels and place on the hot grill. Then, slightly water it down and adjust the taste if necessary. In a bowl mix your favorite BBQ sauce and ketchup together to obtain the desired taste. Stir all of them to mix well and serve over the cooked rice. Add the Tabasco sauce, ketchup and the Gumbo File. Sprinkle the added vegetables with Cajun seasoning. After doing so, place the onion, bell pepper and garlic in a blender. Step two is to add to the hot oil and turn to brown on all sides and continue to cook until done. Season the squirrel on all of its sides with the Cajun seasoning. In a deep pot or Dutch oven, heat some olive oil. Cajun spice (Tony Chachere’s recommended).squirrels cut into serving pieces, amount depends upon how many you can eat.
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