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LOCATION: Recipes >> Variety Meats >> Squirrel

Print this Recipe    Squirrel

Most of the turn of the century and earlier cookbooks have squirrel
recipes, and all of them suggest that cooking squirrel is quite similar to
preparing and cooking rabbit. Grey squirrels and fox squirrels seem to be
favored, and chefs are advised to not skin the animal until just prior to

Particular recipes...

Barbecued Squirrel

Put some slices of fat bacon in an oven. Lay the squirrels on top of them
and lay two slices of bacon on the top. Put them in the oven and let them
cook until done. (sorry, no time or temperature specified) Lay them on a
dish and set near the fire. Take out the bacon, sprinkle one spoonful of
flour in the gravy and let it brown. Then pour in one teacup of water, one
tablespoonful of butter and put some tomato or walnut catsup. Let it cool,
then pour it over the squirrel.

Squirrel Pot Pie

Prepare squirrels as rabbits, cut in pieces, flour and fry brown in a
little good dripping and place in a stew pan. Add one quart boiling water,
1/4 of a lemon sliced very thin, a teaspoon of salt, a small glass of
sherry and one minced onion fried brown in a tablespoon of butter. Cover
all closely and stew for an hour. Make a delicate biscuit crust, cut in
rounds and lay them on top of the squirrel, let them boil closely for
fifteen minutes; pile the squirrel in the center of a hot platter, arrange
dumplings along it. Thicken the gravy with one tablespoon of Gold Medal
flour browning one tablespoon of butter and pour gravy over meat.


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