Braised Squirrel

My 7yr'ol son and I hit the forests this AM, gunning for Peter Cotton Tail & Squirrel Nutkin.
Didn't see Peter, but Nutkin and his buddies abounded and we limited on the tree rats.

Chile's Braised Squirrel

3-4 Squirrels per person
I use the forelegs, hindquarters, lower back and discard the upper back & ribcage.
One (1) small onion diced
1/2 cup of flour
Spices
One (1) can, Rotel tomatos (optional)

Dredge the squirrel in flour/spices.
I use sea salt and garlic powder.

In a large skillet add just enough oil to brown the pieces.
Use whatever oil/butter you like, I like bacon grease.
Brown the squirrel on both sides with the onions.
Lower the heat, add Rotel & quickly add enough water to just almost cover the pieces.
Bring to a slow simmer and cook covered for 1.5 hours.
You may want to move pieces around to cook evenly.

Devour plain or serve over rice.

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Money shots, falling off the bones goodness.
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That looks like mighty fine eating !!!!! Squirrel has always been one of my favorites ,with rabbit a close second . I 'll try that recipe next fall when our season comes . Thanks

Where are you located?
Alabama still has five (5) day left of our squirrel/rabbit season.

Damn that looks good!! I haven't had any good squirrel in a long time.

Thanks

i hear you i actually shot four two days ago and fried them last night they were GOOD! i also had gravy biscuits and mashed potatoes!

[quote author=ChileRelleno link=topic=2728.msg24659#msg24659 date=1361657822]
Where are you located?
Alabama still has five (5) day left of our squirrel/rabbit season.
[/quote]Virgina Our squirrel went out in Jan. Rabbit season ends the same as AL.

:banana:...looks great...

Good Eats right there!!!!!!!!!!!!!!!!!! :headbang:

never tryed it, heard its an aquired taste, but from the people who eat it, only good things, if any of its good, it that right there!

Might be trying this recipe soon. Never had squirrel before but there are at least 10+ at a time when I step out my back door everytime tearing up the back yard. About to buy a decent pellet gun and do some work.

Thanks for the compliments ya'll, they are indeed good eats :eat:

Another good way to cook these guys is with dumplings.

For squirrel dumplins, I start out with 6-8 squirrels, and pressure cook them till they get to 15# of pressure.
If you don't have a pressure canner/cooker, you can parboil them.
Let cool and pull the meat.
Keep the stock.

Then for the good part.
Around here, everybody has their own dumplin recipe, but here are two good'uns!
If you are health concious, you can take 2 1/2 cups of self rising flour, and a pint of heavy whipping cream.
Mix together slowly, this also makes some of the best biscuits you have ever eaten and they only have about 1/15th of the cholesterol of a regular biscuit.
Or just get some Bisquick mix and make up enough for two batches of biscuits.

When you have the dough ready, return the meat back to the stock and bring to a boil.
When boiling, just pinch off pieces of dough ( I do mine the size of a golf ball more or less) and drop them in.
I like a lot of dumplins in mine, therefore the two biscuit batch.
Keep stirring and they will eventually thicken up.
If it doesn't thicken, use a little cornstarch dissolved in hot water, and it will thicken up pretty good.

This is a meal that is fine when fresh, but the next day, it will make you slap your Mama!

Dang Chile.. I may have to find a way to get you to make some for me... Will pay ;)