Squirrel and Noodles

2 medium squirrels cleaned and whole
1 large onion
Rubbed Sage
ground red chili pepper

Fill 1 large stock pot 3/4 full of water, set to boil. Dice onion, then add onion, and spices to the water. Then add the Squirrel. Cook until the meat falls away from the bone. Remove bones from pot, add noodles and cook until the noodles are tender.

Venison Loaf

2 lbs Ground Venison
3 Tbs Fresh thyme, chopped
3 Tbs Rosemary, chopped
2 Tbs Sage, chopped (If you live in an area with a lot of wild sage, only use a half Tbs)
2 Tbs coarse salt or 1-1/2 Tbs iodized salt
2 Tbs ground black pepper
1/2 Tbs Ground Cloves
5 Cloves Garlic, smashed and chopped
1 Egg, beaten
1/2 cup Breadcrumbs
1 medium onion, chopped into 1″ pieces.
1/2 cup barbecue sauce
4 Strips thick-cut bacon

Best if you let the meat and ingredients set in the fridge for a night or two to let the flavors blend together.

1. Mix everything except for the bacon into the venison.
2. Grease a loaf pan and shape the meat evenly into the pan and top with the bacon.
3. Cook at 375 degrees for 45 minutes to an hour.
4. Once the meatloaf is done (springy to the touch in the middle) take it out of the oven and let it sit for about 5 minutes.
5. Cut, serve .

Tomato Gravy

1/2 pound sliced bacon, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
Pinch pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups tomato juice

In a skillet, cook bacon until crisp.

Remove to paper towels to drain; store all but 2 tablespoons drippings. A Mason jar full of bacon drippings comes in so handy around the kitchen.

Cook onion in drippings until tender.

Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. G
radually add tomatoes and tomato juice; stir well.

Bring to a boil over medium heat.
Cook and stir for 2 minutes.

Reduce heat; simmer, uncovered, until thickened, stirring occasionally.

Stir in bacon.

Serve over biscuits. Preferably Cats head biscuits baked to a golden brown color.

Onion for Soups

I was browsing through and 1860’s cookbook when I came across an idea that struck me as being very useful.

Instead of using a plain onion in your soup stock try this simple idea.

Peel your onion taking off the outer layer. Press whole cloves into the outside.

Place in a warm oven and bake until the onion is golden brown. Then prepare as normal for your soup stock.

Rabbit Squirrel and Sausage Gumbo


1 rabbit cut up

2 squirrels cut up

6 slices bacon

2 cups flour

1 1/4 cup oil

4 cups chopped onions

1 cup chopped green pepper

1 cup chopped celery

4 cloves minced garlic

4 quarts chicken or beef stock

1 can (10 oz) tomatoes

One pound of diced smoked sausage

2 cups smoked ham diced

1 teaspoon salt, 2 teaspoon black pepper, 1/2 to 1 to 1/2 teaspoons cayenne pepper

NOTE: Seasonings are to taste. Start on the low side and add to taste.

2 cups chopped green onions (or regular onions diced. If you have to minced dried onions can work.)

1 1/2 teaspoon oregano

1/2 teaspoon dried rosemary

2 to 3 1/2 tablespoons Tabasco (Depends on your tolerance for spicy)


In a cast iron dutch oven brown the bacon and set to the side.

Brown the squirrel and rabbit in the bacon fat.

Pour off bacon fat and scrape pot to get scrapings set to the side for later use.


On high heat, place your pot on the burner and put in the oil and flour. Stir until mixed well. When it starts to bubble stir constantly for 5 minutes then turn your heat to down to medium high. Keep stirring.

Mix will start to darken keep stirring making sure to scrape the entire bottom of the pot. No rushing this takes time but it’s worth it.

Let the roux darken until it’s about the color of an old copper penny. Or milk chocolate depending on which you are more familiar with.

Once you reach that color turn the heat down to just above low so you have better control of the cooking. Now stir in the veggies. Keep stirring being sure to scrape the bottom of the pot. The mix will get darker thanks to the veggies and is not a sign of burning.

The veggies will begin to get transparent. Cook like this for about ten minutes on low stirring and scraping constantly.

Add stock, rabbit and squirrel pieces, ham, sausage, bacon, tomatoes, pot scrapings from the rabbit and squirrel browning and all seasonings.

Bring to a boil the lower the temperature to a low simmer let cook for about 2 hours maybe a little less depending on your pot and stove.

Test the meat to make sure its done be sure to sir often being sure to scrape the bottom of the pan to prevent burning.

If it looks too thick add water.

Serve with French bread, rice and side of your choice.

Roasted Woodchuck (Groundhog)

1. Clean removing the scent glands from small of back and upper forearm areas.
2. Soak in preferred soak if so desired.
3. Bacon everything tastes better with Bacon right?
4. Potatoes, carrots, onions, corn and peas or green beans optional.
5. A couple of onions or apple and onion.
6. Salt and pepper to your taste.

Soak if desired.

Place in roaster.

Put onions or apple onion combo inside chest area.

Place bacon over woodchuck to your taste.

Put the veggies around the woodchuck.

Add about four (4) cups of water.

Place in 350 degree oven and roast for 3 to 4 hours.

Woodchuck Stew

1 woodchuck
2 onions, sliced
1/2 cup celery, sliced
Vinegar and water
Salt and pepper

1. Clean woodchuck; remove glands; about nine along back and under armpits.
2. Cut into serving sized pieces.
3. Optional soak with your favorite soak. Old folks used to use a salt water or a half water half vinegar soak in my area.
4. Parboil 20 minutes, drain, and cover with fresh boiling water.
5. Add veggies.
6. Cook until tender, thicken with flour.

Slow Cooker Venison BBQ

Barnes Bullets put this in their monthly Bullet-N For August.

Slow Cooker Venison BBQ

•1 medium onion
•4 cloves garlic
•3 pounds cubed venison
•1 cup red wine vinegar
•1/2 cup Worcestershire sauce
•2 teaspoons tenderizing salt
•2 teaspoons seasoned salt
•1 pound bacon strips
•2 cups ketchup
•1/2 cup molasses
•1/2 cup brown sugar

Dice onion and mince garlic.

In 5- or 6-quart slow cooker, place onion, garlic, venison, red wine vinegar, Worcestershire sauce, tenderizing salt and seasoned salt. Cover and cook on high for 1 to 2 hours.

Meanwhile, in large skillet over medium-high heat, cook bacon strips until tender but not crispy. Remove bacon from skillet and chop into 1/2-inch pieces. After 1 or 2 hours, add bacon, ketchup, molasses and brown sugar to slow cooker. Cover and cook on low for an additional 8 to 9 hours.

To serve, stir ingredients in slow cooker and transfer to serving plates. Serve with rice, potatoes or toast. Yields 6 servings.

Great for Venison BBQ Sandwiches!!!!

Squirrel Country Sausage

4 ½ lbs. squirrel (approx. 15 fox squirrels)
1 Tbsp. sage
2 ½ lbs. fresh seasoned pork sausage (with sage)
2 tsp. basil
1 large onion
2-3 tsp. margarine
3 cloves garlic
1 Tbsp. chili powder
4 Tbsp. fresh parsley, chopped
1 Tbsp. black pepper
2 Tbsp. salt
1 tsp. thyme
Bone the squirrel and grind or chop in food processor. (Squirrel leg meat is full of tendons and may not grind easily, but will be fine chopped in food processor.)

Mix together with fresh pork.

Mince the onion and garlic.

Cook the onion until transparent and add the garlic and sauté slightly.

Mix together meats, onion, garlic and herbs.

To test seasonings, form a small patty and cook.

Taste and adjust seasonings accordingly.

Package and freeze in meal-size servings.

When thawing for use, form into small patties to cook or grill or use with your favorite sausage recipes.

Great on pizza, with pancakes or scrambled in eggs.

Squirrel Season Starts Soon, Recipe Time!

Well the squirrel season will kick off soon. So I thought I would toss up some recipes.

Rosemary Parmesan Squirrel

3 squirrels (or 2 rabbits), cut in pieces
2 c. flour
Olive oil
¼ c. white wine (white zinfandel or Liebfermilch)
1 tsp. rosemary
¼ c. sun-dried tomatoes
¼ tsp. salt (chopped coarsely)
¼ tsp. coarse black pepper
2 chicken bouillon cubes
Brown rice (for 4 servings)
¾ c. cream or half and half
½ pkg. onion soup mix
1 c. fresh Parmesan cheese, grated

Place flour in bag, add meat and shake until thoroughly covered. In large frying pan, heat olive oil until it’s almost but not quite smoking. Place meat in pan and brown on all sides. Just before meat is completely browned, add 2 pats of butter to oil to finish browning. Remove and drainandCook meat in wine in a shallow saute pan, covered, on medium-low heat for about 15 minutes to tenderize. Remember to turn occasionally.

Put chopped tomatoes, rosemary, salt, pepper, and bouillon cubes in water and bring to a boil. Add rice and cook according to directions on rice package. Stir and fluff to distribute rosemary and tomatoes evenly.

In a saute pan on low heat, blend cream, onion soup mix and half of the Parmesan cheese. Stir constantly until the mixture is smooth and the cheese is melted into the sauce. Salt to taste. Use white pepper, if desired. Serve squirrel over a bed of rice, spoon sauce over top and garnish with remaining Parmesan cheese.

Fried Squirrel

2 squirrels
2 large onions, chopped
1 clove garlic, minced
¼ c. red wine
½ large green pepper, halved
½ lb. fresh morel or button mushrooms, sliced
¼-½ c. sour cream
1 can, cream of mushroom soup
Dredge squirrel in flour and brown pieces in an electric skillet. Smother browned meat in chopped onions. Add garlic, salt, pepper, red wine, soup, mushrooms, sour cream and green pepper. Put the lid on and simmer until the onions are clear and the meat is tender (about 225F).

Personally I use a cast iron skillet to do these with. I just seems to give a better flavor to the dish.

Squirrel Noodles

Boil the squirrel with salt, pepper, garlic and diced onion. Cook until the meat falls off the bones. Remove the meat and bones separating the meat from the bones. Save the broth.

Make the Noodles:

1 egg
1/2 cup water or cooled broth
1 teaspoon salt
Mix ingredients with enough flour to make a firm dough. Turn out dough on a board and knead in flour until dough is stiff. Then roll out thin and leave for about one hour. Slice into either a diamond or noodle shape and drop into boiling broth.

Additional water may need to be added to the broth to handle the dumplings when all the dumplings have been added. Put squirrel meat in broth and simmer over low heat for at least 15 to 20 minutes.