Squirrel Recipes?

Similar, but baked in gravy with potatoes or rice. Looks good!

I like cream of mushroom in the crock pot with carrots and potatoes. I usually brown it first in the frying pan then crock pot it.

Boiling or better yet pressure cooking help to make an old squirrel
more tender. Cooking low and slow helps with the stringy texture of squirrel.
As with most wild game over cooking ruins it.
Stew: quarter soak in salt water, vinegar, or milk in ice box at least 24 hrs.
Sear in pan with butter on all sides, super hot really fast. Place in bottom
of crock pot cover with quartered potato's, onions, peppers corn carrots etc
squash and okra are surprisingly good as well. Take a packet of lipton soup mix
add and cover with water and bullion cube or beef stock. Keep liquid level just covering
the meat. If you like you can cut up and add Eckerd sausage or do like me and just
throw in a little bacon. Cook low 10 hrs or so. Altitude with affect cook time.

Alternate This is how I really like squirrel!!!
quarter and soak same as above. Pressure cook old ones { just water about 10 to 15 min}
dry quarters use taco seasoning as a dry rub. Smoke no heat for 30 min to an hour.
Place on grill med heat flip at about 8 minuets. Place on elevated rack tent all in foil.
Cook low heat small container of water in foil tent is good idea. When its done add barbecue
sauce and place on grill med high heat just long enough to glaze the sauce.

After cleaning squirrel put in a bowl of saturated salt water for 8-24 hours in fridge. Freeze if needed then defrost later. Salt and pepper squirrel then put on a smoker (I use a Big Green Egg) with apple or cherry wood for 45 minutes at 200-225. 

 squirrel pizza...........

I put about an inch of chicken broth in the pressure cooker, add the pieces of squirrel & when the pressure gets up cook em for 20-25 minutes for grays & maybe 30-35 minutes for big old fox squirrels. Most of the time I take them out and roll in flour season to taste and brown them some in cast iron skillet. Sometimes if I am real hungry I just eat them as they are out of the pressure cooker. Other times I take them out of the pressure cooker and debone the meat, put the meat back in with onions, potatoes , etc & more broth & cook that mixture for another 10-15 minutes. Pretty good squirrel soup. I just ate the last limit I had from Jan. I vacuum pack 6 squirrels cut in in pieces per pack. I usually take 60-100 a season. I do give some to old folks who cant hunt. Our season runs from mid Sept-end of January. I hope it starts cooling off.

Nutcracker You are the man! You really do eat squirrel, nice to see a post from someone other than a poser. Your killing enough to make stock. Save heads keep mine in 1/2 gallon milk
cartons( so wife don't have to look at ) at the end of season put all in big pot cover with water and simmer. As it cooks down I just
give the heads to my dogs. The finished stock will make any soup, stew or roast
much much better. Easiest way I have found to store is freeze in ice trays pop them out and put right back in milk carton. Keep stock from deer and squirrel is too good and pretty much forgotten. Keep looking up, moving slow and your hat on under the hickory trees.

"Nuk-em in the head and Muck-em on down". This was the advice given to me by a South Carolina boy when I asked how he prepared his squirrel for dinner.
LOL

But seriously, Clean, wash thoroughly, lightly season with salt and pepper and marinate in Buttermilk and Salsa mix for several days in the refrigerator or vacuum pack after refrigerator chill in your favorite marinade for 24 hours. Baste in flour and brown in skillet. Place in a crock pot with one can of beef broth, cook until meat is falling off the bone. De-bone the meat and return it to crock pot with three cans of great northern beans, a small jar of your favorite Salsa (Hot or Medium) and 1/2 cup of Half and Half. Cook on low for a couple of hours. Serve up in bowls with toasted Sour Dough Bread cut thin so that it is crunchy.
I have substituted the Half and Half with a can of cream of mushroom soup.
Great for hunting camps prepared ahead of time and ladled up next to a camp fire.

"fuznut"Nutcracker You are the man! You really do eat squirrel, nice to see a post from someone other than a poser. Your killing enough to make stock. Save heads keep mine in 1/2 gallon milk
cartons( so wife don't have to look at ) at the end of season put all in big pot cover with water and simmer. As it cooks down I just
give the heads to my dogs. The finished stock will make any soup, stew or roast
much much better. Easiest way I have found to store is freeze in ice trays pop them out and put right back in milk carton. Keep stock from deer and squirrel is too good and pretty much forgotten. Keep looking up, moving slow and your hat on under the hickory trees.

I must admit I don't eat the brains anymore. When I was a kid , we would even eat those. Back then during squirrel season, as soon as I got off the bus. I would grab my rifle & head up the hollow. I would usually be back in about 1 hour with some squirrel. clean them up, then do my home work. In a few evenings I would have a dozen or so, my Mother would fix them up. I don't ever remember her freezing them. But that is what I do now.

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I drool over this book all summer. It doesn't have squirrel recipes, but I bet the rabbit recipes would work. The photos of plated food are fancifully arranged with break barrel shotguns and stuff.

https://www.amazon.com/WILD-GAME-CUISINE-George-Politis/dp/1552090523

Not as nice pictures but solid recipes and tips/techniques here (endorsing the book, not Barnes....)

http://www.barnesandnoble.com/s/The+Wild+Chef?_requestid=934759

Why buy a recipe book when the internet is teaming with recipes in the "wild". You don't hunt at the grocer do you?

Thurmond

Here's how the old timers taught me to cook'em. Cut into pieces & simmer in just enough water to cover after a soak in salt water & rinse. Add a couple stalks of celery & a medium onion cut up small dice. When the meat is just getting tender, remove to a plate or platter to cool. Mix some flour with salt, black pepper & some poultry seasoning. You can also add a little sweet basil to this. When pieces are cooled, dip in egg wash, then dredge to coat well in seasoned flour. Lay out on a cutting board until the flour coating looks damp. this will ensure it stays stuck when fried. Deep fry at 350F or in a cast iron skillet in 1" of oil till golden brown.
​Use an emersion blender to blend celery & onion with resulting stock. Thicken with flour water as is for a delicate gravy. Or add equal amounts of chicken & beef bullion for for a richer gravy. Don't forget the hot biscuits & mashed taters with some veggies!

Makes me hungry reading all of these.

From a book I had as a young kid....(I have had this book at least 35 years).

Maybe tonight I will try scanning and making a PDF book out of it and share....the book is not copyrighted. 

Some of the recipes;

Southern style .Salt and pepper to taste.Shake in flour in a paper bag.cover the bottom of a cast iron skillet with olive oil..Fry till golden brown .Then add about a 1/2 inch of water .Reduce heat to a simmer and cook until tender .Add corn starch or flour to make gravy .Cook until gravy thickens .Serve with hot biscuits and rice .

Squirrel and dumplings .Fill a large stainless steel pot half full of water .Salt and pepper to taste.Add three cups of chicken broth .Quarter squirrels and add to pot Bring to a rapid boil .Cook until very tender almost falling off the bones .Add dumplings or pastry very slowly keeping the liquid boiling all the time .Watch out for boil over .When dumplings are done remove from heat and skim the top of liquid until no foam is at the top of pot .Serve with thin fried cornbread.