[Sca-cooks] More on squirrel recipes

[Stefan li Rous]

Several folks here have been talking about eating squirrels, aka  
tree-rats. Recently someone here posted a website for cooking game. I  
noticed that this site has nine recipes and some general info on  
cooking squirrels, so I thought some of you might be interested in  
this.

The site is:
http://www.ces.ncsu.edu/martin/newsletters/newsarticles/wildrecipes/ 
list.html

>  V. SQUIRREL:   Information
> 	1 	 Broiled Squirrel
> 	2 	 Buttermilk Squirrel Pie
> 	3 	 Squirrel Pot Pie
> 	4 	 Squirrel in Dutch Oven
> 	5 	 Squirrel or Rabbit in Crock Pot
> 	6 	 Squirrel Fricassee
> 	7 	 Squirrel with Rice and Potatoes
> 	8 	 Jim Graham's Tar Heel Brunswick Stew
> 	9 	 Squirrel Casserole

And there general information says:
 >>>
These small fur-bearing animals have scent glands in the small of the  
back and under the forelegs and the thighs. These should be removed  
without cutting into them. The fat on the squirrel is usually very  
spare and most people do not object to its flavor or odor. Squirrel may  
be cooked successfully by all good recipes for chicken except that fat  
should be added to give the necessary rich flavor. Young tender  
squirrels can be fried, broiled, and roasted; older squirrels need to  
be simmered, fricasseed, or braised. Tasty squirrel meat is medium red  
in color, tender, and has a pleasing flavor. There is little gamy taste  
and only the oldest and toughest need parboiling.
<<<

Happy cooking!

Do we have any medieval recipes for squirrel?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****