In the 70's, i had a recipe for "Baked Squirrel " in Cider...

[Joseph Roth]

it was either Field & Stream or Outdoor life.

Would someone have a copy???


It involved the par-boiling the quarter-squirrel parts,

flour and baked in sweet cider.

Does this get the memory going??

Thanks.

[Garry L Gordon]

No, Joseph, it doesn’t ring a bell with me, but it does sound tasty. I’ll be following your thread hoping you get the recipe.

[Stan Hillis]

If you like squirrel in any way you owe it to yourself to try a Squirrel Perloo. The recipe's in the "White Trash Cookbook" and it is awesome . . . . and I don't use that word lightly. Let me know if you're interested. I have the recipe around he'ah somewhe'ah..

[Garry L Gordon]

If you like squirrel in any way you owe it to yourself to try a Squirrel Perloo. The recipe's in the "White Trash Cookbook" and it is awesome . . . . and I don't use that word lightly. Let me know if you're interested. I have the recipe around he'ah somewhe'ah..

Stan, I’d sure like the recipe.

[Stan Hillis]

I'll try to scare it up for you. Give me a day or two.

[Garry L Gordon]

I'll try to scare it up for you. Give me a day or two.

Thanks!!

[Mike Koneski]

Stan, make that two of us that would like your squirrel recipe.

[Daryl Corona]

Make it three Stan. I think we have a game cooking thread on here somewhere, you could post it there, Thanks

[Stan Hillis]

I cannot find it but I am going to order a copy of the book. Can't go wrong for $15. I'll get back to y'all when the cookbook comes. I want to cook another potful myself.

Funny true story about the first time I ever cooked it. I parboiled the squirrels for quite awhile. If you know what that smells like, and what that stuff floating on top of the pot looks like, you can appreciate this. Wife walks through the kitchen, looks over in the pot and turns up her nose, and says "You're really going to eat THAT?" I answered that it's a long ways from done.

Hour later when the meat is all picked off the bones and the celery, rice, tomatoes, sausage, and seasonings are added and slow cooked until the rice is done, Queen walks through the kitchen again. I'm sitting down "greasing" on a bowl of it. Queen lifts the lid and sniffs it. She says tentatively "Well, I might try a taste". Moments later she is loading up a bowl with it!

:rotf::rotf::rotf:

[Mike Koneski]

Stan, I cooked a lot of squirrels over the years and they were never stinky. Woodchucks on the other hand…

[CraigThompson]

Stan, I cooked a lot of squirrels over the years and they were never stinky. Woodchucks on the other hand…

I made the Colonial Williamsburg version of Brunswick Stew a couple years ago and used squirrels (and one rabbit) in place of the chicken the recipe called for and it was pretty decent . But after a childhood of eating plenty fried squirrels , I’m not big on tree rats . I made that same Brunswick Stew using pheasant thighs and I thought it was more tastey .

[Jim Wescott]

Craig, thank you for the Colonial Williamsburg Brunswick stew recipe, it's now a family staple here and I've even taken to growing my own okra! I've made it with all variety of wild game from wild turkey, moose, bear, whitetail and gray squirrel. Might try some snowshoe hare this winter.

[CraigThompson]

Craig, thank you for the Colonial Williamsburg Brunswick stew recipe, it's now a family staple here and I've even taken to growing my own okra! I've made it with all variety of wild game from wild turkey, moose, bear, whitetail and gray squirrel. Might try some snowshoe hare this winter.

I’ve been wanting to try the Williamsburg “Game Pie” but never have tried so far ! You might give this a try . https://www.justapinch.com/recipes/main-course/other-main-course/colonial-game-pie-kings-arms-tavern.html

[Jim Wescott]

I'll be giving this a go. Time is drawing near to inventory the freezer, great opportunity for a test run. Thanks again!