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APPLEJACK SQUIRRELWipe 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. Serves 6. |
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BAKED SQUIRRELMix vinegar and salt with water to cover squirrel. Soak 2 hours in solution. Remove pieces and shake on tenderizer and pepper. Roll in flour. Fry in Crisco until brown. Place pieces in baking dish. In another skillet saute onion and pepper in butter. Add wine and soup. Mix well. Pour over squirrel. Bake at 300 degrees for 45 minutes. |
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BRAISED QUAIL (Recipe suitable for dove and young squirrels also.)Sprinkle quail inside and out with salt and pepper, dredge in flour. Heat bacon fat in skillet. Add quail and brown on all sides. Add milk, soup, onion and caraway seeds. Bring to simmer. Cover and simmer gently over low heat, 20 to 25 minutes or until tender, basting frequently with sauce in pan. Remove quail to serving dish and serve sauce in side dish. (Recipe suitable for dove and young squirrels also.) |
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BRUNSWICK STEWCut squirrels in pieces as for fricassee. Add the salt to 4 quarts water and bring to boil; add onion, beans, corn, pork, potatoes, pepper and squirrel pieces. Cover tightly and simmer 2 hours. Add sugar and tomatoes, and simmer 1 hour more. Ten minutes before removing stew from stove, add butter cut into walnut size pieces and roll in flour. Boil up, adding salt or pepper if needed. Pour into tureen and garnish with lemon. Serves 4. |
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CHICKEN OR SQUIRREL DUMPLINGSSimmer hen or 2 squirrels until tender. Remove hen and save broth. Blend flour, salt and Crisco. Add half of egg mixture. Then add 2 tablespoons ICE COLD WATER. Form a ball. Roll out on wax paper that has been floured. Roll until thin. Cut and drop into boiling broth. Cook 5 minutes. Then add 1/2 stick oleo and the milk mixture. Salt and pepper to taste. Add chicken or squirrels. Debone first, if preferred. Heat about 5 more minutes and serve. |
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FRIED SQUIRRELTake 5 or 6 squirrels, cut up, and cook slowly in simmering water in a crock pot overnight. Remove meat from bones. Place chunks of meat in a plastic bag containing flour, salt, and pepper. Shake lightly, coating all pieces. Fry in hot oil until brown. Serve as is, or mix 1 can of mushroom soup and 1 can of water; heat; serve over cooked rice or noodles. |
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FRIED SQUIRRELSoak cut up squirrel overnight in refrigerator in milk and salt solution. Pat pieces dry. Roll in flour to which pepper has been added. Fry in Crisco until done and brown. Pour off drippings. Now add butter and orange juice. Cover and steam 15 minutes. Serves 6. |
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FRIED SQUIRRELRoll 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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