Traditional Muzzleloading Association

The Center of Camp => Camping Gear and Campfire Cooking => Topic started by: vermontfreedom on April 07, 2010, 09:32:14 PM

Title: decent squirrel recipe
Post by: vermontfreedom on April 07, 2010, 09:32:14 PM
Simmer a couple of skinned, dressed squirrel carcasses in enough water to just cover them for about 40 minutes. I mostly do grays but get the occasional fox. Add a bay leaf or two, and or some whole peppercorns to the simmer for flavor. RESERVE THE STOCK for use in soups later! I just freeze it in tupperware containers until I'm ready to use it.

Strip all the meat from the bones. Briefly sautee in butter. I sometimes give them a very light flouring, but often will just sautee them in a little butter with minced garlic tossed in very late in the sautee and treated liberally with rosemary and some sage.
You could add onion to the sautee early. Substitute your favorite herbs.

Then I just add this sauteed meat to some cooked pasta (spaghetti, linguine, maybe macaroni or other) and toss with parmesan. Add fresh rosemary for garnish or even fresh or sun-dried (or home-dehydrator-dried) tomatoes and basil  for a nice touch.
Title: squirrels
Post by: greyhunter on April 08, 2010, 07:13:24 AM
Same way my wife does 'em. Will try some of your spice suggestions next time.  A sweet meat to add to your  pasta for sure!  :)
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Post by: Gordon H.Kemp on April 08, 2010, 08:31:27 AM
I know this is going to stir some controvercy among the " chefs " here , I happen to like the flavor of tree rats and cottontails without several spices and garnishes .  The same wwith upland birds  ;)  I'm not saying I don't like ANY creative dishes but I think the spices are highly over done . 8)
        Rattlesnake is a very delicate meat that needs little condiments , it takes only a tiny amount of herbs or spice to destroy the flavor ,  :happy  Now , if you have to use the heavy spices to get the wife and kids to eat it , "have at it ".  :hairy
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Post by: Longhunter on April 08, 2010, 09:06:31 AM
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I know this is going to stir some controversy among the " chefs " here , I happen to like the flavor of tree rats and cottontails without several spices and garnishes .

Me too..salt & pepper will do it for me when it comes to wild game. Beef or pork is another matter..season away.

Some years ago I shot a moose. I was trapping in those days and one of the land owners where I was trapping ask how the moose meat was. They said they had never tried it and was curious how it tasted. I brought them some loin steaks and told them to broil of grill them like they would choice beef steaks. The next time I saw them I ask if they had tried the steaks yet and if so how did they like it. They said yes they had and that it was ok. OK??... "How did you cook it?" The wife said, "I baked it in the oven with barbecue sauce".....  :Doh! . I ask, "Why did you BAKE it and add barbecue sauce?" to whice she said,"I thought it would be tough and I wanted to kill the wild taste"....... :Doh!  :roll eyes
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Post by: Gordon H.Kemp on April 08, 2010, 09:53:34 AM
Ron , Amen!!!
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Post by: pathfinder on April 08, 2010, 11:43:13 AM
I've found that the wild taste comes from improper care of the game when harvested. Letting it "hang" to tenderize is what gives it that wild taste.  Have never had that "wild" in any of my game,it's always processed immediately.
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Post by: Longhunter on April 08, 2010, 12:20:04 PM
Path...the "Wild taste" is what I call... FLAVOR!

My meat hangs like prime beef.

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You sure are cocky for a starvin pilgrim

 :rotf
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Post by: Longhunter on April 08, 2010, 12:21:56 PM
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My meat hangs like prime beef.

I meant my venison of coarse.... :oops:
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Post by: R.M. on April 08, 2010, 12:31:16 PM
Not jerky I hope!!  :rotf  :rotf
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Post by: Chairslayer on April 08, 2010, 02:13:19 PM
The only thing  venison needs is a little salt and pepper, sear for one minute on each side, turn down the heat and cook LOW AND SLOW on each side till done. Melts in your mouth.
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Post by: Longhunter on April 09, 2010, 11:11:48 AM
I found this squirrel recipe that sounds interesting.

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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.
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Post by: rickevans on April 09, 2010, 04:40:59 PM
Drooling now......I still have 6 or 7 in the freezer.  Was just waiting for the right time tp cook 'em up. Might just be time.
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Post by: vermontfreedom on April 09, 2010, 09:17:58 PM
well, to each his own, i say

i firmly believe the right amount of the right kind(s) of herbs actually enhances the flavor of wild game

it's not like every dish i prepare is loaded with herbs and spices to cover up any flavor (except maybe old groundhog!)

i guess the important thing is that we actually eat what we shoot and can enjoy it in our way

cheers