| The taste of the squirrel meat is great if prepared the | | | | a blender. Cover with water and chop. Add to the pot |
| right way. The hunting of a squirrel should be done with | | | | when squirrel is done. Sprinkle the added vegetables |
| a .22 rifle or a shotgun loaded with rat shot or bird | | | | with Cajun seasoning. Add the Tabasco sauce, |
| shot, or even using a pellet rifle. Depending upon how | | | | ketchup and the Gumbo File. Stir all of them to mix well |
| you like your squirrel, there are various methods you | | | | and serve over the cooked rice. Enjoy. |
| could try. No matter which technique you choose, soak | | | | Spicy Squirrel |
| the meat in a sealed bag with buttermilk in your | | | | Yielding number: 5-6 |
| refrigerator. Leave it overnight. | | | | Cooking time: 1 ½ hours |
| In the morning, pan-fry the squirrel meat. Bread it with a | | | | We need: |
| mix of salt & pepper, flour and whatever seasoning | | | | • 2- 3 squirrels |
| you enjoy using on wild meat. Fry the meat until it is | | | | • BBQ sauce |
| completely done. Be careful not to fry it too long | | | | • ketchup |
| because it will become very dry, losing its tasty | | | | • water |
| properties. After cooking it, you should drain all the | | | | • minced onion |
| grease except for enough to cover the bottom of the | | | | • pepper |
| pan. In order to make the gravy, mix in around 1-2 | | | | • your favorite spices |
| tablespoons of flour and cook it on a low heat, stirring | | | | How to cook: |
| occasionally. If necessary, add water or milk. You | | | | In a bowl mix your favorite BBQ sauce and ketchup |
| could season the gravy with your favorite seasoning | | | | together to obtain the desired taste. Then, slightly |
| as well as salt and pepper. | | | | water it down and adjust the taste if necessary. Rub |
| You can serve it in a variety of ways: the squirrel | | | | the sauce into the squirrels and place on the hot grill. |
| topped with gravy or not topped. You could put the | | | | After that, sprinkle with the onion, pepper and spices. |
| squirrel meat in the pan with the gravy, cover the pan | | | | Last but not least, cook on low for 1 - 1 1/2 hours, |
| and smother the meat on low heat. You can serve it | | | | basting occasionally with the sauce. Enjoy. |
| with rice. | | | | Squirrel Delight |
| We will now offer 3 standard squirrel recipes that you | | | | Yielding number: 4 |
| might want to try out: | | | | Cooking time: 3 ½ hours |
| Cajun Squirrel | | | | We need: |
| Yielding number: 3-4 | | | | • 1 - 2 squirrels, quartered |
| Cooking time: 1 ½ hours | | | | • 1/4 cup olive oil |
| We need: | | | | • salt |
| • squirrels cut into serving pieces, amount depends | | | | • pepper |
| upon how many you can eat | | | | • fresh chopped rosemary |
| • olive oil | | | | How to cook: |
| • 1 large onion | | | | You will boil the squirrels for about 10 minutes. The |
| • 1 large green bell pepper | | | | following task will be to place in a large skillet with the |
| • 2 cloves garlic | | | | olive oil. Next, season it to taste with the salt and |
| • Cajun spice (Tony Chachere’s recommended) | | | | pepper. Sprinkle on the rosemary. Add water to pan to |
| • 2 tbsp Tabasco sauce | | | | just the top of the meat. Cover and simmer for a |
| • 4 tbsp ketchup | | | | maximum of 3 hours. Serve with mashed potatoes. |
| • 1 tbsp Gumbo File seasoning | | | | Enjoy. |
| • cooked rice | | | | By browsing the Internet you will find dozens of squirrel |
| How to cook: | | | | recipes that are worth a shot. The key to a delicious |
| In a deep pot or Dutch oven, heat some olive oil. | | | | meat is to prepare it properly like a wild meat. It is |
| Season the squirrel on all of its sides with the Cajun | | | | important to know that the squirrel meat takes longer |
| seasoning. Step two is to add to the hot oil and turn to | | | | to tender in comparison to traditional meats. We |
| brown on all sides and continue to cook until done. | | | | hope that you will enjoy both cooking and eating the |
| After doing so, place the onion, bell pepper and garlic in | | | | squirrel meat. |