Southern Fried Squirrel (or rabbit)

1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm.

Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.

Squirrel for One

1 squirrel, cleaned and left whole
• 1/4 large onion, chopped
• 1 -2 stalks celery, chopped
• garlic powder
• onion powder
• salt and pepper
• 1 tbsp fresh chopped parsley, optional
• foil

Place the squirrel on a large piece of foil. Dust the meat with the garlic and onion powders and pepper inside and out. Sprinkle on a little salt. Rub spices around evenly. Mix the onion, celery and parsley together. Stuff the squirrel with about 1/4 of the mixture and place the rest tightly around the outside. Roll the squirrel up in the foil and place on a baking sheet. Cook at 350 degrees for 35 – 45 minutes or until done. Unroll the foil and enjoy.

Braised Squirrel With Bacon, Mushrooms, and Pinot Noir


– 4 squirrels, cleaned
– 1 bottle of Pinot Noir or other dry, light-bodied red wine
– 1 sprig thyme
– 1 sprig rosemary
– 2 bay leaves
– 1 Tbsp. juniper berries, cracked
– 1 tsp. black peppercorns, cracked
– 1 Tbsp. brown sugar
– 2 cups all-purpose flour
– 3 slices good-quality country bacon, cut into 1-inch dice
– 1 cup pearl onions, peeled
– 2 cups forest mushrooms (shiitake, morel, chanterelle, oyster, or your favorite variety)
– 2 small carrots, diced
– 1 large stalk celery, diced
– 1 clove garlic, smashed
– 2 bay leaves
– Extra virgin olive oil, for drizzling
– About 1⁄4 cup chopped fresh parsley
– Salt and freshly ground pepper, to taste


1: Remove the hind and forelegs from each squirrel with shears. Trim the ribs away from the saddle and discard ribs. Cut the saddle in half.

2: In a large nonreactive bowl, combine half the bottle of wine with the thyme, rosemary, two bay leaves, juniper berries, peppercorns, and brown sugar, stirring to dissolve the sugar. Add the squirrel pieces and marinate for 6 to 8 hours or overnight, refrigerated.

3: Preheat the oven to 325 degrees. Remove the squirrel pieces from the marinade and pat dry with paper towels. Discard the marinade. Season the pieces with salt and pepper and dredge in the flour, shaking off any excess. Transfer the floured pieces to a wire rack or plate. Heat a Dutch oven over medium-high heat. Add the bacon, and cook until just crisp and golden brown. With a slotted spoon, transfer bacon to a paper towel–lined plate. Add the squirrel pieces (in batches if necessary) and brown on both sides, about 4 minutes per side. Transfer to the plate with the bacon. Add the pearl onions and cook for about 3 minutes, or until golden brown, then add the mushrooms, carrots, celery, garlic, and remaining bay leaves. Cook for another 3 minutes, stirring. Add the reserved half bottle of wine and bring to a boil, scraping the bottom of the pot to dislodge any tasty browned bits.

4: Return the squirrel and bacon to the mixture, stir to incorporate, and place the pot in the oven, covered. Cook for 1.5 to 2 hours, or until the squirrel meat is tender but not falling off the bone. Serve immediately, drizzled with extra-virgin olive oil and sprinkled with parsley. Serves 4

Squirrel Pot Pie

Boil 6 or 7 of them for 20-25 minutes..
Let them cool enough to handle.
Pick the meat off the bones.
Brown in a pan with salt, pepper, and onions.
Par boil. carrots and potatoes.
Place in a pie crust with chicken gravy.
Bake at 300 til its nice and brown.

Another Squirrel recipe

Just take a whole squirrel salt and pepper.
Put couple smashed garlic cloves and Italian or other sausage in body cavity.
Wrap in aluminum foil and put in oven.
Bake at 300 for 1 1/2 hrs.

Beer Bread Muffins

3 c self-rising flour
3 Tbsp sugar
1 can beer

Stir the ingredients together.
Scoop large spoonfuls into greased muffin tins.
Bake at 375 for 20 – 25 minutes.
Brush with melted butter, bake 5 more minutes.

Wild Enchiladas


1 lbs of ground wild game meat (Venison, Elk, Antelope)

2 tbsp of olive oil

½ cup of minced onion

1.75 (15oz) of prepared black beans

1 cups of prepared white or brown rice

1 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/2 tsp. Paprika

1 1/2 tsp. Ground Cumin

1 tsp. Salt

12 corn tortillas

1.5 cups (12oz) Enchilada sauce

Shredded Cheddar Cheese


Pre-heat your oven to 400 degrees
Coat the inside of a large cast iron skillet with 1 tbsp of olive oil and set aside.
Bring a large skillet to heat over a medium-high flame and add 1 tbsp of olive oil
Add the ground meat, onion, beans, rice, seasonings
Cook until the meat is brown, stirring frequently
Remove from heat
Place 2-3 spoonful of meat into each corn tortilla.
Roll the tortillas and place inside of the cast iron pan
Pour the Enchilada sauce over the top of all of the rolled tortillas
Sprinkle the desired amount of cheese on top of the enchilada sauce
Bake in the oven for 10-15 minutes or until all of the cheese is melted

Dutch Ovens

A Dutch oven is a traditional piece of cooking equipment often used when camping. It has a long history of use, and its ease of use makes it a favorite of many outdoor hunters. One advantage is that it can deliver a low, moist heat over long periods of time to allow the meat to mellow and develop its own unique taste. Low heat and slow cooking tenderize the meat because juices within the cell walls are slowly released during the heating process. Cooking the meats fast loses these juices since they boil off.

The second reason for using a Dutch oven is its multiple uses. Bread, roasts, and stews call all be cooked in it, making it excellent for use as camping cookware. Dutch ovens are very easy to use and remove much of the uncertainty of cooking wild game meats. There are a lot of varieties available. Research and experiment to fins the one that suits you best. Avery nice thing about them is that the slower cooking allows you to pay less attention to them then would be required using a regular oven.

Thoughts On Salting Meats

Lots of people think that they will salt their meat to preserve it if things get bad. The big question in my mind is Where will you get the salt from? Are you stockpiling it in the disaster room? Or are you thinking you’ll be able to run down to the corner store and buy it there?

In the area where I live salt in any major amounts is very difficult to find even now. Imagine what it will be like after or during a major disaster. There will be none to be found.

So learn how to cold smoke your catches. Cold smoking has been used for longer then anyone knows as a way to preserve foods. Basically it works to preserve the same way that salt does. Drawing the fluids from the meats and the bacteria in them. Also cold smoking will leave a dark crust on the outside that aides in preserving the meats.

Dry cure for Meat From Old Farmers Bullitin

The dry cure method entails rub bing meat with curing ingredients. Check the internal temperature of the largest cut. Be sure it is below 40° F. Federal meat inspection regulations state that the temperature of meat being dry cured should not be allowed to go below 36° F during the salt cure equalization period. Weigh the meat and curing ingredients accu rately. For lOO pounds of meat, use an 8-2-2 mix.

Federal meat inspection regu lations state that the salt (cure) equal ization period for hams and picnics is usually less than about 40 days or 3 days per pound of product (fresh weight). Bellies are commonly cured about 7 days per inch of thickness. The curing pork should be stored in a refrigerated place where a con stant temperature between 36° F and 42° F is maintained. Bacteria grow rapidly in unsalted meat when the temperature rises above 50° F. After curing, soaking the meat will improve its quality and appearance. Soak in lukewarm water (not exceeding 70° F) for approximately 2 minutes for each day in cure. Soaking tends to distribute the seasoning more evenly and draws out some of the heavy salt concentration on the meat surface. Hang cuts up to dry for about 3 hours before smoking.

8-2-2 Mix

* 8 pounds salt * 2 pounds sugar ‘ 2 ounces sodium nitrate (dry cure only)