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
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.
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.
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:
1/2 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.