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Friday, November 4, 2011

Squirrel Extraordinaire : A Delicious Recipe

Original Article

Recipe for eating a squirrel
As you may have guessed by now, Laura and I are proponents of trying new things, especially when it comes to potential food sources. Should things go awry and the end of the world as we know it (TEOTWAWKI) happens, we’d like to know what plants and animals may become a viable source of nutrition for us. Recently, we’ve shared our experiences with maypops, persimmons, dandelions, and even a snake.

Our latest adventure maybe considered common fare by many. To others, we may as well have eaten the most disgusting of rodents. Regardless of your ideas about squirrel, I can tell you that I was very pleasantly surprised.

Harvesting Squirrels

We have a number of nut-bearing trees on our property, including several mature pecan trees and black walnut trees. We are also fortunate to have red oaks and white oaks scattered throughout our property.Several persimmon trees also grace the landscape.
These kind of trees attract many animals such as deer and squirrel. In fact, some years we are nearly overrun with the furry animals and diligently fight for our share of the trees’ produce.
So, about a week ago, my oldest son and I decided to harvest a few squirrels. We like to hunt. We are not trophy hunters; we only hunt what we are going to eat.
It didn’t take long and we’d bagged three gray squirrels. We cleaned them, put in the a brine solution overnight, and I slow cooked them the following day in a crockpot. At the risk of sound immodest, they were far more than edible; they were actually very, very good. We were all surprised.

Squirrel Extraordinaire

I’ve shared the recipe below should have the opportunity to try it. It’s not special; there are no secret ingredients. But when put together, it made for a very good meal. We’ll definitely have it again.

Squirrel Extraordinaire

  • 3 squirrels, quartered
  • 5 medium potatoes cut into bite-sized chucks
  • 1 onion cut into bite-sized chunks
  • 2 cups of baby carrots
  • 5 stalks of celery sliced into 1/4″ pieces
  • 4 teaspoons of Better Than Bullion Chicken
  • Salt & Pepper to taste
  • 1 tablespoon Montreal Steak Seasoning
  • 1/2 teaspoon minced garlic
  • 2 tablespoons of flour
  • Water
Place potatoes, onion, celery, and baby carrots into a crockpot. Add squirrel pieces on top of the vegetables. Add Better Than Bullion Chicken, mixing with warm water as directed on the label. Add enough water to mostly cover the contents and sprinkle with salt and pepper. Add Montreal Steak Seasoning. Cover and cook on high for 5 hours. Add flour and cook covered for another hour. Serve with rice.
The final meal is very, very tender and the meat easily falls off of the bones.
Note: Squirrels have many small bones so you’ll need to take care when eating the meal. You could probably reduce the number of small bones by not including the rib cage when cooking.
What about you? Have you tried squirrel or another non-traditional meat source? 

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