[Sca-cooks] A recipe for squirrel season

[rbbtslyr at comporium.net]

Meddle not in the Affairs of Dragons for Thou Art Crunch and taste good with
Catsup or BBQ Sauce !!!

KA4PXK location
Liberty Hill, SC (Kershaw)
Longitude: 80° 48' 7" W (-80.8019°)
Latitude: 34° 28' 41" N (34.4781°)
Grid: EM94
----- Original Message -----
From: "Pat" <mordonna22 at yahoo.com>
To: <john at kemker.org>; "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, June 20, 2005 1:42 PM
Subject: [Sca-cooks] A recipe for squirrel season


> Unlike 'possum, squirrel is one of my favorite game meats.  Young, tender
ones are best dredged in flour, salt, and pepper and deep fried.  Served for
breakfast with grits and gravy.  As Alton would say, "Mmmm, Good Eats."
> The older ones can get a bit stringy, and gamey tasting, though.  My
solution for that was squirrel pot pie.
>
> 1 large squirrel
> 2 TBS. flour
> 2 TBS. oil
> 1 half cup water
> 1 half cup milk
> 1 small onion
> 1 carrot
> 2 stalks celery
> 1 cup early peas
> 1 tsp. salt
> 1 tsp. black pepper
> Pie crust for 2 crust pie
>
> Clean squirrel, place in a large pot and cover with salted water.  Bring
it to boil over high heat.  Reduce heat and simmer for an hour, or until
meat is falling from bone.  Cool and debone, reserving broth.
> Dice the onion, carrot, and celery.  Wilt them in 2 TBS. of the broth, and
2 TBS. of oil.  Stir in the flour, and make a medium brown roux.  Slowly
stir in the water and milk, to prevent lumps.  Add meat, salt, pepper, and
peas.  Pour into pie crusts and cover with top crust.  Bake about 45 minutes
at 450 F. or until crust is golden brown.
>
>
> John Kemker <john at kemker.org> wrote:
> It'd take an awful lot of squirrel tails to make it worthwhile to do if
> you're not eating squirrel, however!
>
/listinfo/sca-cooks