"The same process in bleeding and dressing as is used for other small game should be followed for squirrel. Gray squirrel is considered better than red squirrel in flavor. The carcass should be cut up, washed out, and soaked for several hours in salt water below 40 degrees F. Like rabbit, squirrel doesn't have much fat, so it should be cooked slowly and with moisture. Sour cream compliments the flavor of squirrel meat." (The Wildlife Chef)

Squirrel In Sour Cream

Serves 6-8.

• 4-6 squirrels, in serving pieces
• salt, pepper
• flour
• 1 cup sour cream
• 1/2 cup chopped onion
• small can mushrooms
• 1 tsp. paprika
• shortening

Dredge squirrel in flour seasoned with salt and pepper. Brown them in hot fat in the skillet. Put meat in a caserole dish or roaster. Cover with sour cream mixed with mushrooms. Sprinkle top with paprika. Bake at 350 degrees F. until done, about 1 hour.

Comment: Directions failed to mention when to add onions. Perhaps add with the mushrooms, or saute in fat before browning the squirrel.

Source: The Wildlife Chef

Squirrel With Gravy

(Crock pot: 6 hours)

• 1 squirrel, cleaned, dressed and cut up ( or pheasant or partridge)
• flour
• salt
• pepper
• one can cream of celery soup
• one can cream of mushroom soup

Put enough oil in an iron skillet or Dutch oven to cover bottom of pan. Roll dried, cut up squirrel in flour, salt, pepper mixture to coat. Brown on medium heat. Meanwhile, put one can cream of celery and one can cream of mushroom soup in crock pot. Add 1 1-/2 cups water and cook on high. Place browned rabbit in crock pot with soup mixture. Add water to pan and simmer drippings, then add to crock pot mixture. Cook on high for one hour and medium-low for five hours. Serve with noodles or mashed potatoes. This recipe can also be used for pheasant and partridge.

Source: Michigan County Lines

Brunswick Stew For A Crowd

For a large crowd the stew is cooked outdoors over coals in a big iron kettle. It makes a one-dish meal for the entire neighborhood.

• About 70 squirrels, cut up
• 2 large stewing chickens, cut up
• 6 gals. water
• 2 1/2 lbs. salt pork, chopped
• 2 1/2 gals. butter beans (lima beans)
• 3 1/2 gals. cubed peeled potatoes
• 4 gals. chopped peeled tomatoes
• 1 gal. cubed peeled carrots
• 2 1/2 gals. freshly cut corn
• 1 gal. shredded cabbage (optional)
• 1 pod red pepper, chopped
• 3/4 c. black pepper
• 1 3/4 c. salt
• 2 1/4 c. sugar

Clean, dress and cut up squirrels and chickens. If your folks are not ardent squirrel hunters, increase the number of chickens. If you use all chickens, this recipe will take 24 stewing chickens.

Bring 4 gals. water to boil in 30 gal. iron kettle. Add squirrel and chicken pieces. Cook, stirring often, until meat comes off the bone. (Take out pieces of bone before serving to small children.) Add remainder of water as needed.

Chop salt pork, fry out and add pork and drippings to boiling mixture. Add beans, potatoes, tomatoes, carrots and corn in order as each is prepared. Continue cooking and stirring until vegetables are tender.

Add cabbage and seasonings, and cook, stirring, 1 hour, until stew is thick and flavors well blended. Remove kettle from the coals to serving area by hooking the handle over a heavy pole, several helpers carrying each end. Makes 15 gallons.

Source: Farm Journal's Country Cookbook

Brunswick Squirrel Stew (smaller version)

• 2-3 squirrels
• 1 quart can tomatoes
• 1 pint can butter or lima beans
• 1 pint can of green corn
• 6 potatoes, parboiled and sliced
• 1/2 lb. butter
• 1/2 lb. fat salt pork
• 1 tsp. black pepper
• 1/2 tsp. cayenne
• 1 Tbsp. salt
• 2 Tbsps. white sugar
• 1 small onion, minced

Soak the squirrels 1/2 hour in cold, salted water. Add the salt to 1 gallon of water and boil 5 minutes. Then put in the onion, beans, corn, pork (cut into fine strips), potatoes, pepper and cut up squirrels.

Cover closely and stew very slowly 2 1/2 hours, stirring frequently to prevent burning. Add the tomatoes and sugar and stew 1 hour longer. Then add the butter, cut into bits and size of a walnut and rolled first in flour. Boil 10 minutes and serve at once.

This can be used with muskrat, woodchuck, and porcupine.

Squirrel For Two

Serves 2

• 2 squirrels cut in serving pieces
• 4 tablespoons butter
• salt, pepper
• 1/2 teaspoon rosemary
• 1 bay leaf
• 1 cup small pearl onions
• 1 tablespoon chopped parsley
• 1/2 teaspoon poultry seasoning
• 1 cup dry white wine
• 1 cup hot water, in which is dissolved 1 chicken bouillon cube
• 2 cups sliced fresh mushrooms
• 2 cups cooked brown rice

Saute squirrel in butter and oil until lightly browned; add salt and pepper to taste, seasonings, wine and bouillon. Simmer until nearly done. Add onions, cook 10 minutes. Add parsley and mushrooms, and cook 5 more minutes.

Serve with brown rice or wild rice and a crisp green salad.

Source: Wildlife Chef

Southern Fried Squirrel

• 1 young squirrel, cut into serving pieces
• 1/8 tsp. pepper
• 1 tsp. salt
• 1/4 cup flour

In a brown paper bag place flour, salt, and pepper. Drop two pieces of the squirrel into the bag at a time and shake to coat meat. After all the squirrel pieces have been coated, place in hot cooking oil that should be 1/2 inch deep in heavy skillet. Brown meat on all sides, then reduce heat and cook meat for 20 to 30 minutes.

Source: Southern Recipes

Roast Squirrels

• 3 small squirrels
• 3/4 cup cooking oil
• 1/4 cup lemon juice
• 2 cups bread crumbs
• 1/2 cup milk or cream
• 1 cup sliced mushrooms, sauteed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon onion juice
• 4 tablespoons olive oil or bacon fat

Dress and clean squirrels, wash in several waters and dry. Cover with cooking oil mixed with lemon juice and let stand for 1 hour. Combine crumbs, with just enough milk to moisten, mushrooms, salt, pepper and onion juice. Stuff squirrels with this mixture, sew and truss. Place in roaster. Brush with olive oil or bacon fat. Roast uncovered in slow oven (325 degrees F.) until tender, 1-1/2 to 1-3/4 hours. Baste every 15 minutes with fat. Serve wtih pan gravy. Serves 6.

Source: The Encyclopedia of Cooking