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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.

Squirrel and Noodles

2 medium squirrels cleaned and whole
1 large onion
Rubbed Sage
Salt
Pepper
Garlic
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.

Braised Squirrel With Bacon, Mushrooms, and Pinot Noir

Ingredients

– 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

Directions

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

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 .

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

Ingredients:

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

Preparation:

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.

Smoking Meats to Preserve Them

Smoking meats to preserve them is a thousands of years old tradition. American Natives smoked their fish and meats over open fires to keep the insects away as well as to preserve the foods.

There are mainly two types of smoking.

One is Hot Smoking. Using this method you smoke the meats in hot smoke which cooks and adds the smoky flavor to the meats. Meat prepared this way should be kept above 160* to kill off the bacteria and parasites that may be in the meats. Food fixed this way should be consumed within 7 days.

The second method and the beast for long term storage is placing the meats in the cool (under 100*s) smoke from an hardwood fire. The smoke pulls the moisture from the meat and any bacteria or parasites that may be in the meat. Thus killing the things that cause meat to spoil. This also builds up a dark layer on the outside of the meat that prevents the introduction of new bacteria to the meat.

Examples of the second method are Virginia Hams. You know the hams that hang from the ceilings of the old time stores in the cloth bags.

When using either method to smoke the wood of Pine or fir types of trees should not be used as they will impart a bitter resinous taste to the meat, making it inedible.

Woods such as fruit trees ie Apple or Peach will imbibe a distinctive flavoring to the meats. Mesquite will also do so and is one of my favorites.

In a future post I will add some designs for a smokehouse to save your meats in.