Cook Wild Game Like Squirrel in 6 Ways

I have a very old cookbook typed up by Rubbermaid Employees (not dated, but probably done in the 1960's or 1970's according to the way cooking was mentioned. There is no instruction for microwave cooking anywhere in the 527 page book.) I figured Bukisa users may be looking for Wild Game Recipes, so I want to share the ones in this recipe book in case any Wild Game hunters out there happen to need some at some point. I personally don't eat Wild Game, but that doesn't stop me from sharing the recipes I have with someone who does. This recipe article is for cooking wild game like squirrel in 6 different ways. According to the recipe book, rabbit recipes also work for squirrel. See my note at the end on how to take the wild taste away. Have fun and Happy Cooking!

Step 1

RECIPE #1: FRIED SQUIRREL: Coat one 1 lb. to 1 1/2 lb. ready to cook young squirrel, cut up, with mixture of 1/4 C all purpose flour, 3/4 t. salt and dash of pepper. In skillet, brown meat in 2 T. hot shortening. Reduce heat; add 2 or 3 T. water. Cover and simmer for 30 minutes or till tender, adding more water if necessary. Serves two.

Step 2

RECIPE #2: FRIED SQUIRREL: Dip pieces into flour seasoned with salt and pepper. Brown in hot fat. Reduce heat and cook until tender about 1 hour. If the rabbit or squirrel is old or of uncertain age, add a small amount of hot water. cover tightly and cook over low heat 1 1/2 hours or until tender.

Step 3

RECIPE #3: STEWED SQUIRREL: Soak 10 - 12 pieces of squirrel meat in 2 T. salt and water for 2 - 3 hours. Drain and dry. Saute' meat in 2 t. oil, 2 strips diced bacon, 1 chopped onion, 1 clove minced garlic in skillet until well browned, about 30 minutes. Add 2 T. parsley, 1 C dry red wine, 1/2 bay leaf, and salt & pepper to taste. Cover and cook on low heat until tender, about 30 more minutes.

Step 4

RECIPE #4: BARBEQUED SQUIRRELS: Soak several squirrel halves in vinegar and water overnight. Place squirrel halves on grill after coals are hot or oven broil at 500 degrees. Baste with uncooked sauce several times. To make sauce: combine 2 C catsup, 1/4 C mustard, 2 T. diced onion, 2 t. salt, 1/4 C mayonnaise, 1/4 C worcestershire sauce, 2 T. garlic salt, and 2 t. pepper. Turn frequently until well done.

Step 5

RECIPE #5: SQUIRREL PIE: Soak 1 or 2 dressed squirrels in salt water overnight. Rinse and put in pan; cover with fresh water. Add 1 chopped onion and salt & pepper to taste. cook until tender. When cool, remove meat from bones. cut into small pieces. Thicken pan drippings with flour. Add beef broth to make a gravy. Add 1 C cooked diced celery, 1 C cooked diced carrots, 1 C cooked diced potatoes, 1 can mushrooms, and meat. Pour into unbaked pie shell and top with a circle of crust. Sprinkle with onion salt. Make some slits in tope. Bake until golden brown about 45 minutes at 350 degrees.

Step 6

RECIPE #6: SQUIRREL POT PIE: Clean and cut up 2 to 3 young squirrels. Soak 4 to 6 hours or overnight in salt water. Rinse off and put into heavy sauce pan. Boil in salt water for five minutes. Rinse again. boil meat for 1 1/2 to 2 hours until it is tender. Save the broth. Bone meat and set aside. Mix some flour and milk together and add to boiling broth to make a medium white sauce. Add meat, a small chopped onion, and mixed vegetables to white sauce and mix. Add salt and pepper to taste. Line a 10" pie pan with crust. Pour in meat filling and cover wth top crust. Bake in 350 degree oven until crust is browned about 1 hour.

Step 7

See my other wildgame recipe articles in Bukisa!

NOTE: One submitter tells how to take the wild taste away: Use 1 T. vinegar. Parboil meat 15 - 20 minutes in water. Remove from heat. Rinse in warm water. This takes the wild taste away. Prepare as other steaks or roasts.

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