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Great Sacandaga Game Squirrel Recipes



Squirrel and Dumplings
Submitted By Dean McCoy

• 6-8 Squirrels
• salt and pepper to taste
• 1 Can Biscuits

Boil cleaned squirrels until tender
Remove squirrels from broth
Strain broth and return to pot
Bring broth to a rolling boil
Roll out biscuits to about 1/8 in thick
Cut into 1x2 in strips
Place strips into boiling broth they firm up
Remove squirrel meat from the bone
When dumplings become firm, add meat
Heat till meat is warm, Ready to serve.

Buttermilk Squirrel Pie

• squirrels, cut up
• 1 can vegetables, (mixed)
• 1 can cream of mushroom soup

Boil squirrels and remove meat from bones. Mix all together in casserole dish.


• 1 cup buttermilk
• 1 stick margarine (melted)
• 1 cup self rising flour

Mix and pour over top of squirrels in casserole dish. Bake at 375 degrees for 30-45 minutes.

Cider Squirrels Southern Style

  • 4 lg Squirrels (gray, fox, or black), or 2 rabbits Flour
    Salt and pepper
    1/4 ts Powdered sage
    1/4 ts Powdered rosemary
    3 tb Bacon or sausage fat
    1 qt Dry cider
    4 tb Butter
    1 c Heavy cream

Skin, eviscerate, and disjoint the squirrels, making sure to remove the small scent sacs from beneath the forelegs. If these glands are not removed, a bitter taste will be imparted to the dish. Soak the pieces for one hour in cold water to which 1 teaspoon salt has been added. Remove, drain, and pat dry.

Roll the pieces in flour seasoned with salt, pepper, sage and rosemary. (Prepared poultry seasoning is a good substitute.) Heat the bacon fat in a deep skillet and brown the squirrel pieces on all sides. Add the cider and simmer until the meat is almost tender. Remove the cover and continue cooking until the meat is tender and most of the liquid absorbed. Remove the squirrel pieces and put aside to cool. Reserve any pan liquids for the gravy.

Roll the squirrel in the seasoned flour again, heat the butter in another skillet, and rebrown the squirrel until golden and crisp. Put the squirrel pieces on a heated platter, and keep warm, while you add all juices and scrapings to the skillet. Make a paste of a tablespoon of flour and the heavy cream. Pour this slowly into the pan juices, stirring constantly, until the sauce is smooth, hot, and slightly thick. Ladle the gravy over the squirrel pieces and serve.

Squirrel Fricassee

• 2 dressed young squirrels (2 lbs.)
• 1 1/2 tsp. salt
• Pepper
• 1/2 cup flour
• 1/2 cup shortening
• 1/2 - 3/4 cup water
• 1 1/2 cups milk
• 1 tsp. grated onion (optional)

Wipe squirrel thoroughly with a damp cloth. Remove any hair and scent glands. Examine carefully to locate imbedded shot and remove with a sharp pointed knife. Wash thoroughly inside and out in warm water. Drain well and cut into serving pieces. (Never wash after cutting up.) Combine salt, pepper, and flour.

Dredge meat and coat well.

Heat shortening in a heavy skillet; brown meat slowly on all sides to a rich brown (about 15 minutes). Add 1/4 cup of water; cover tightly; reduce heat and simmer gently until tender (about 30 minutes). Add remaining water as needed.

Squirrel should be very tender when done. Remove squirrel to a hot platter; cover and keep hot. Blend any leftover seasoned flour into the fat remaining in skillet. Add milk gradually and cook until gravy boils and thickens, stirring constantly. Serve at once with squirrel. Add the grated onion for additional flavor, if desired. 4 servings.

Rebel Rouser Squirrel Stew

• 3 Squirrels cut into pieces
• 1 c Flour
• 1/4 c Olive oil
• 1/2 c Onions, chopped
• 2 Garlic clove, minced
• 1/4 c Wine, sherry, dry
• 1 c Chicken broth
• 1 c Game marinade, strained
• 1 ts Thyme
• 1 ts Sage
• 1 ts Cayenne pepper
• 1/4 c Parsley, minced
• 1 Salt & pepper to taste

Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot. Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace squirrel. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours.

Seminole Squirrel Stew

• 2 Squirrels, cleaned
• 1 c All-purpose flour
• 2 c Water
• Salt and pepper to taste
• 6 tablespoons Lard or bacon drippings

Cut squirrels into serving pieces. Mix salt, pepper and flour and dredge the squirrel pieces in the mixture. In a large skillet, heat the fat and fry squirrel pieces, turning occasionally until golden brown. Remove squirrel from the skillet and set aside. Pour off all fat except about 3 tablespoons. Add water to the skillet and bring to boil. Return squirrel to the skillet; bring to boil again, cover and reduce heat. Simmer for about 1 1/2 hours or until the meat is very tender. Serve with corn bread. Serves 4

Squirrel Gumbo

• 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 can (small) tomato sauce
• 2 c Canned okra
• 2 (up to) 3 tablesppons Creole gumbo file; or to taste
• 3/4 c Dark roux

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. Serves 15 to 20.

Squirrel with Rice and Potatoes

• 2 old squirrels, cut up Fat
• 1 onion, chopped
• 1 green pepper, chopped
• 1/4 cup chopped celery
• 1 clove garlic, chopped
• 1 cup uncooked rice
• 1 green pepper, chopped
• 3 med. potatoes, chopped
• Salt and pepper
• Water

Brown squirrels in skillet with small amount of fat. Place squirrel in pressure cooker and cook under pressure for 15 minutes to tenderize. Sauté 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.

**Squirrel may also be used in Brunswick Stew, stuffed as for pigeons, or prepared as for braised chicken.

Squirrel Jambalaya

• 1 med Squirrel
• Salt and cayenne pepper
• 2 large Onions - chopped
• 3 Celery stalks - chopped
• 1 Garlic clove - chopped
• 3 tablespoons Oil
• 1/4 Green pepper - chopped
• 4 tablespoons Parsley - chopped
• 1 c Uncooked rice - washed
• 1 1/2 c Water
• 2 teaspoons Salt
• Louisiana Hot Sauce - to taste

Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, green pepper and parsley in oil until wilted. Put squirrel back into skillet; cover. Cook slowly about 30 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt and hot sauce; cook slowly about 30 minutes, or until rice is cooked. Serves 4.

Jim Graham’s Tar Heel Brunswick Stew
(Chicken with beef, goat, or squirrel)

• 1 large stewing chicken
• 1 lb. beef, goat, or squirrel
• Water
• 2 large potatoes, diced
• 1 large onion, diced 4 cups corn
• 4 cups lima beans
• 1 pint canned tomatoes
• Butter or margarine
• Salt, pepper, and seasonings to taste

Stew chicken and other meat together until chicken is ready to fall from bones. Cool and shred chicken and other meat with fingers, discarding skin, bones, and fat. Put meat back in broth, skim off excess fat, and continue to simmer. Add potatoes, onion, corn, lima beans, and tomatoes. Simmer for several hours to thicken. Season to taste and serve hot. Yields 10-12 servings and can be frozen.

Stuffed Squirrel Armagh Style

• 1 Squirrel
• 2 oz Flour
• 2 c Breadcrumbs
• 2 large Cooking apples
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1 Egg
• 2 oz Butter
• 1 Stock
• 1 large Onion
• 2 teaspoons Parsley
• 1 teaspoon Sugar
• 1 oz Butter
• 1 Pepper to taste

Wash and dry squirrel. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place squirrel in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees.

Squirrel Casserole
(Or any white meat, turkey or chicken)

• 4 cups squirrel - cooked, boned, cut up
• 1 pkg. Pepperidge Farms dressing
• 1 can cream of mushroom soup + 1 cup of water
• 1 can cream of chicken soup
• 1 stick butter cut up on top

Layer ingredients in casserole dish with butter on top and cook 30 minutes at 350 degrees.









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Squirrel Information

These small fur-bearing animals have scent glands in the small of the back and under the forelegs and the thighs. These should be removed without cutting into them. The fat on the squirrel is usually very spare and most people do not object to its flavor or odor.

Squirrel may be cooked successfully by all good recipes for chicken except that fat should be added to give the necessary rich flavor.

Young tender squirrels can be fried, broiled, and roasted; older squirrels need to be simmered, fricasseed, or braised. Tasty squirrel meat is medium red in color, tender, and has a pleasing flavor.

There is little gamy taste and only the oldest and toughest need parboiling.


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