Grandpappy's Basic Recipes
Copyright © 1976,2004 by Robert Wayne Atkins, P.E.
A Collection of
All Rights Reserved.
Suggestion: Never broil or grill a squirrel. You won't enjoy the leathery chewy result.
Skin the squirrel (gray squirrels taste better than red squirrels), remove and discard the digestive organs (stomach and intestines), and cut the squirrel into sections (legs, etc.). Cut the heart and liver into bite size pieces.
Simmer all the meat in some hot water with a teaspoon of salt. When tender, remove the meat from the bones, dice it, and cook it a little longer. Add salt, pepper, onions, potatoes, and/or other vegetables, if available. Enjoy the meaty soup and drink the soup broth when the meat is gone.
Soak the cut up squirrel meat in some water with one teaspoon of salt overnight. Then put it in a skillet with some salted water and slowly boil the meat until it is tender when stuck with a fork. Be very careful and do NOT cook the meat until it falls off the bones. Rinse the squirrel in some cold water.
Mix the flour, salt, and pepper inside a plastic baggie. Dip the pieces of squirrel meat in some milk (or water) and shake the meat inside the baggie to coat the meat. Brown the coated meat in some oil in a skillet. Lower the heat after browning and cover the skillet tightly. Cook over low heat for 30 to 60 minutes or until well done. Remove the cover during the last 10 minutes to crisp the outer surfaces.
|1/2 cup flour||1/2 tsp. salt||1/2 tsp. pepper||1/4 cup oil|
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