When I do squirrel I usually slow braise it.  until it is falling off the
bones.  It is very good that way.

joy

radei

  ----- Original Message -----
  From: "Stefan li Rous"
  To: "SCA-Cooks maillist SCA-Cooks"
  Subject: [Sca-cooks] More on squirrel recipes
  Date: Tue, 21 Jun 2005 16:22:23 -0500

  >
  > 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@austin.rr.com
  > **** See Stefan's Florilegium files at: http://www.florilegium.org
  ****
  >
  > _______________________________________________
  > Sca-cooks mailing list
  > Sca-cooks@ansteorra.org
  > http://www.ansteorra.org/mailman/listinfo/sca-cooks

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