Stroganoff was one of my favorite meals growing up, still is. I make it occasionally with venison.
Was looking for something to do with the last squirrels from last season, had some extra mushrooms and sour cream laying around, so put it all together for 2 squirrels (1 fox, 1 gray):
I cooked down the two carcasses in a crock pot on high for 4-5 hours. I had intended to do something else, so they cooked longer than needed. You can choose your favorite method to debone....
In a frying pan, sauteed 2 small onions, sliced, for about 5 minutes in butter and a little olive oil to prevent burning butter.
Added about a cup (2 large white) of mushrooms, sliced and
about 1 Tbsp of minced fresh garlic.
Cooked this down 2-4 minutes, added a little butter if needed and about 1/4 cup of the stock the squirrels boiled down in.
Added about 4 ounces cream cheese and about 1/2 cup of sour cream. Splashed in about 1/3 cup milk when I discovered it was too thick.
Added some ground rosemary and sage.
Served over egg noodles.
Great alternative to pan-fried or pot-pie squirrel.
Topic: squirrel stroganoff (Read 1847 times)