Squirrel Creole Bake
4 squirrels cut into serving pieces
2 envelopes of dry onion mix
2 1/4 cups of boiling water
1 (16 oz) can of tomatoes drained and chopped
1 (7oz) can of whole kernel corn drained
1 1/2 cups of regular white rice (uncooked)
1 green pepper chopped
salt and pepper to taste
In a baking dish place the squirrel pieces in a single layer. In a medium bowl blend the onion soup mix, water, tomatoes, corn, rice, and chopped pepper. Pour over squirrel in baking dish and cover. Bake in 350 degree oven for 1 1/2 to 2 hours or until tender
Cut up coon to serving size pieces and add
salt, pepper, and onion until tender ...1/2 to 1 hour. When tender add barbecue sauce and
baste then put back in the oven for a while longer.
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons prepared mustard
2 tablespoons of Worcestershire Sauce
1 teaspoon salt or salt to taste
2 dressed young squirrels, 2 lbs. 1½ tsp. salt Pepper ½ cup flour ½ cup
shortening ½ to 3/4 cup water 1½ cups milk 1 tsp. grated onion, if desired
Wipe squirrel thoroughly with a damp cloth
pick off any hair
Remove scent glands
Examine carefully to locate imbedded shot and remove with a sharp pointed
Wash thoroughly inside and out in warm water.
Drain well and cut into serving pieces
Combine salt, pepper and flour and dredge squirrel in this mixture to coat
well Heat shortening in a heavy skillet and brown pieces slowly on all sides
to a rich brown, about 1 minute Add ¼ cup of the water, cover tightly,
reduce the heat and simmer gently until tender (about 30 minutes) Add
remaining water as needed Squirrel should be very tender when done Remove
squirrel to a hot platter, cover to keep hot Blend any leftover seasoned
flour into the fat remaining in the skillet Add milk gradually and cook
until gravy boils and thickens, stirring constantly Serve at once with
squirrel Add the grated onion for additional flavor, if desired
1 medium size young coon or 2 small, 4½ to
5 lbs. dressed weight 1/3 to ½ cup
5% cider vinegar 1½ qt. cold water ¼ tsp. black pepper 2½ tbsp. salt 3 to 4
lbs. sweet potatoes
Start oven 10 min before baking; set to moderately hot (400 F)
Dress coon carefully so as not to leave clinging hair. Be sure to remove
scent glands, kernels under legs. Wrap coon in heavy waxed paper or aluminum
foil and chill thoroughly or freeze for a few hrs. When ready to cook, pull
off and trim off all but a thin layer of the fat using a sharp paring knife;
then trim off any discolored spots with kitchen scissors. Wash well in
lukewarm water. Put coon into a 5-qt kettle, add cold water, salt and
well-crushed red pepper.
Heat to boiling, cover, reduce heat and simmer until coon is about tender,
from 1 to i½ hrs. Remove coon from broth to a roasting pan with a cover.
Drizzle vinegar over outside and inside of coon, sprinkle with black pepper
and more finely crushed red pepper if a peppy barbecued flavor is desired.
Cover and bake 30 mm. Meanwhile pare sweet potatoes, boil gently in enough
water or coon broth, to cover for 15 minutes. Arrange drained sweet potatoes
over coon and bake uncovered until potatoes and coon are attractively brown,
about 45 minutes. A little more vinegar may be drizzled over coon before
potatoes are added for more pronounced barbecue flavor. A little sugar may
be sifted over potatoes before starting to bake.
1 small coon or hindquarters and loin of
larger young coon, 2 to
2½ lbs. dressed weight 3 to 4 cups cold water 1 tbsp. salt 1/3 tsp. black
pepper or 1/2 tsp. dry hot red pepper pod Start oven 10 min before baking;
set to moderately hot (400 F)
Dress coon carefully so as not to leave any clinging Remove scent glands,
kernels under legs Wrap coon in waxed paper or foil and chill thoroughly or
freeze for several hrs Trim off all but a thin layer of fat and any
discolored spots Wash well in lukewarm water Cut whole coon or hindquarters
and loin into 4 pieces with kitchen scissors or heavy butcher knife Put into
3-qt kettle, add water, salt and pepper
Heat to boiling, then reduce heat to simmering, cover and cook until
tender-from 1 to 2 hrs depending on age of animal Meanwhile prepare Dressing
Pour dressing into a casserole Lay coon over top and press down into
dressing Cover and bake until coon is tender, 45 minutes to 1 hr. Then
uncover and continue baking until coon and dressing are nicely browned or
for about 30 minutes more Parboiled pared sweet potatoes or winter squash
may be baked with this coon instead of the dressing A tart vegetable such as
sauerkraut, sweet sour red cabbage or pickled beets are a good accompaniment
4 dressed squirrels cut up
2 quarts water
1 tablespoon salt
2 teaspoons vinegar
1/3 cup all purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons vegetable oil
8 OZ FRESH WHOLE MUSHROOMS
1 CUP CHICKEN BROTH
1/4 CUP SHERRY
1 TABLESPOON WORCESTERSHIRE SAUCE
1/4 TEASPOON SEASONED SALT
2-3 DROPS RED HOT PEPPER SAUCE
In large ceramic bowl, combine squirrel,water,1 tablespoon salt and the
vinegar. Cover the bowl with plastic rap. Let stand at room temperature 1
hour. Drain, discard liquid. Pat squirrel piece dry, set aside.
Heat oven to 350f in large plastic food storage bag, combine flour,1
teaspoon salt and the pepper. shake to mix. Add squirrel pieces, shake to
coat. In large skillet, melt butter in oil over medium-low heat. Add
squirrel pieces, brown on all sides over medium high heat. Transfer
squirrel pieces and drippings to 3 quart casserole. Add mushrooms. In 2 cup
measure, combine all the sherry sauce ingredients. pour over squirrel pieces
and mushrooms. cover casserole. bake until tender, about 1 1/2 hours.
2 tablespoons olive oil
2 dressed squirrels cut up
1 large onion thinly sliced
1 cup water
1 tablespoon dried sage leaves
2 cloves garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1 cup dry wed wine
IN 10-inch nonstick skillet, heat oil over medium heat. Add squirrel pieces.
Cook for 8-10 minutes or until meat is browned turning occasionally.
Add everything but wine. reduce heat to low. cover. Simmer for 1-1 1/2 hours,
or until meat is tender. Add wine. Cook, uncovered, over medium heat for 10
638 calories protein 69g
Squirrel Pot Pie
4 quartered squirrels
1 standard can of Veg-All (mixed vegetables)
1/3 cup of Worcestershire sauce
1/3 stick of butter
1 standard frozen pie crust
2-3 tablespoons of Tony Cachere's Cajun Seasoning
Take the quartered pieces of four squirrels and place in a crock pot.
Cover with water and add 2-3 tablespoons of Tony Cachere's Cajun
Seasoning. Place crock pot on medium heat and cover for 6-8 hours.
Turn off crock pot and let contents cool until you're able to easily
remove meat from bones. Place meat in mixing bowl and add the drained
contents of Veg-All to mixture. Add 1/3 cup of Worcestershire sauce and
melted 1/3 stick of butter. Mix thoroughly.
Pre-heat oven to 350 degrees. Put mixture into pie crust. Add top
crust to pie and add holes with fork. Cook in oven for approximately 30
minutes or until pie crust is golden brown.
Serve hot. Makes approximately 4 good servings.
1 cup Garlic
1/4 cup Onion Powder
1/4 cup + 1 tbsp. Hickory Smoke Salt
1/4 cup + 2 tbsp. Lemon Pepper
1/2 cup Chili Powder
2 tbsp. Cayenne Pepper
Mix all ingredients in a large bowl and store like you would any other spice.
I use it heavier than most people, but I really like the taste. Use it before
you put on any sauce when barbecuing.
Fried Squirrel and Rice
Terry Luther (Lighthouse Man)
1 ½ to 2 squirrels per person.
Place squirrels in a pressure cooker, cover with water and cook for 20 min
after cooker starts to release steam.
Meanwhile, bring 2 cups of water to a boil, add 1 cup of rice, stir to
prevent sticking then reduce heat to simmer and cover for 20 minutes.
After 20 minutes remove the cooker from stove and cool to the point that you
can open and determine if the squirrel is tender. If not recook for an
additional 5 min.
Remove squirrel from cooker, retaining the broth.
Roll the squirrel in flour, and fry in a cast iron skillet to which ½ cup of
cooking oil has been added. Fry till the squirrel is a golden brown.
Remove squirrel and add 1/3 cup of flour to skillet, stir until the flour is
brown and thick, add broth from pressure cooker until the gravy reaches the
Serve the rice with gravy and enjoy!
If desired you can add some of the fried squirrel back to the gravy as it is
cooking for different taste and texture.
Terry Luther (Lighthouse Man)
6 to 8 squirrels, parboiled and deboned
4 large onions, diced
5 tablespoons bacon fat
6 cups water
1-28 oz. Can diced tomatoes
1 cup sherry
2 teaspoons Worcestershire sauce
2 pounds fresh or 2-20 oz. packages frozen lima beans
2 cups fresh or frozen corn
2 teaspoons red pepper flakes
Salt and pepper to taste
1 cup seasoned bread crumbs
4 tablespoons melted butter
In a dutch oven, fry the onions in bacon fat, then remove them. Brown the
squirrel meat. Add the water, tomatoes, sherry, and Worcstershire sauce.
Simmer partially covered for 30 minutes. Add the Lima beans and Corn, simmer
for 30 minutes. Add salt, pepper,and red pepper to taste. Sprinkle the
breadcrumbs and drizzle the butter over the top, then stir. Cook uncovered
for 15 to 20 minutes more. It's ready when a wooden stirring spoon will
stand upright in the pot.
WILD TURKEY GUMBO
1 STICK OF BUTTER
3/4 CUP CELERY CHOPPED
1 GREEN PEPPER,CHOPPED
3 CLOVES OF GARLIC,MINCED
Sauta above ingredients in large soup kettle until soft
Add to pot:
4 BEEF BOUILLON CUBES
1/2 TO 1 TSP.CAYENNE PEPPER
1 CAN TOMATO PASTE
COOK AND DEBONE TURKEY LEGS,THIGHS,WINGS
AND POLISH SAUSAGE OR SQUIRRELS INSTEAD
1 TSP. SALT
2 BAY LEAVES
2 (10 OZ.)PKG.OKRA
BLACK PEPPER TO TASTE
Stir all together and simmer for 1 1/2 to 2
hours. Add salt and pepper to taste. Serve
over rice I just add my cooked rice in the
Gumbo while its simmering Serve with file if
When my friends go Turkey hunting they just
eat the breast and bring me the wings,legs,
and thighs. I hope you all enjoy this stuff