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Sweet & Sour Squirrel

12 medium-size ground squirrels
1 large red pepper
1 bunch green onions
1 Tbsp. Salad oil
1/2 tsp. Salt
1 (20 oz.) Can pineapple chunks in juice
1/4 cup cider vinegar
2 Tbsp. tomato paste
1 tsp. cornstarch
4 tsp. soy sauce

Skin and cut the squirrels. Chop off the squirrels heads and tails.
Trim fat and remove the bones. Cut green onions diagonally into
1 inch pieces; slice red pepper into 1/2 inch thick slices.

In a 12-inch skillet over medium heat, in 1 tablespoon salad oil,
cook green onions and red pepper until tender-crisp; stir frequently.
Remove to bowl. In same skillet over medium-high head, in 2
tablespoons oil, cook squirrel parts and salt. Cook the squirrel
about 15 minutes. Drain any fat in skillet.

In a bowl, mix 1/4 cup pineapple juice, 1 cup pineapple chunks,
1/4 cup cider vinegar, tomato paste, cornstarch, and soy sauce.
Stir mixture in the skillet with the squirrels, stirring to loosen
any squirrel bits from the bottom of the skillet. Cook until
mixture thickens slightly and coats the squirrel. Stir in green
onion mixture, heat through. Serve over rice.

Makes 4 servings.


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2 of 8 people found the following review helpful:
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Even better with the heads on, December 30, 2003 - 04:21 PM
Reviewer: Anonymous from Cupertino, California
I never thought I would find a recipe that blended the exotic sweetness of pineapple with the yummy taste of squirrel. I myself prefer to serve it with the heads on albeit cleaned up. Gourmets may also like a crusty pistachio/coconut garnish. I have tried squirrel in Moscow but nothing beats the taste of the Alabama squirrel I was raised on.

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