Squirrel

Squirrel Cacciatore
3 young squirrels
6 slices bacon
2 large cloves garlic, minced
2 cups celery, chopped
2 cups onion, chopped
2 T. Rosemary, crushed
¼ cup dry red wine
1-8 oz. can mushrooms (stems & pieces)

Cut squirrels into frying size pieces and soak in milk over night or at least 6 hrs. Then pressure-cook them until tender. Fry bacon in large skillet or Dutch oven and remove and save. Add garlic, onions and celery to bacon grease and cook until celery and onions are clear and tender. Add squirrel, salt and pepper to taste and cook at slow boil, adding bacon and rosemary to suit your taste. Cook slowly until meat is tender. Stir often. Water may be added if necessary. Add mushrooms, wine and cook about 30 minutes more. Serve over long grain rice. Serves 6.

Guido Palasini
Leland, Mississippi

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Brunswick Stew
10 lbs. deboned squirrel meat (20 to 25 squirrels)
4-15 oz. cans of lima beans, drained
3 lbs. deboned chicken meat (2 large hens)
3-16 oz. cans of cream style corn
2 lbs. of ham
3-16 oz. cans of whole corn, drained
2 lbs. margarine
1½ T. thyme
10 large onions, chopped
2 T. red pepper
4-6 oz. cans of tomato sauce
1 T. salt
3 lbs. frozen okra
1-10 oz. bottle of Worcestershire sauce
4-16 oz. cans of whole peeled tomatoes
7 lbs. diced tomatoes
1 lb. diced carrots

Cook squirrels and chickens until tender, debone and set-aside until ready to add to the stew. Refrigerate if necessary. Strain and reserve broth. Melt margarine in pot, add chopped onions, and cook until onions are tender. Boil approximately 1 gallon of reserve broth in large pot, add diced carrots and cook for a few minutes. Then add diced potatoes and frozen okra and continue cooking until almost done but still slightly crunchy. Put carrots, potatoes, and okra into pot or roaster with onions, add broth in which vegetables were cooked and extra broth if necessary. Add tomato paste, tomatoes, black pepper, red pepper, thyme and salt. Cook over low heat until sticking. Add broth as necessary. When potatoes and carrots are done, add lima beans, cream style corn, whole corn, Worcestershire sauce, and meat. Stir continuously until stew bubbles lightly. Remove from heat and let cook, and then correct seasoning.

We are including this large quantity recipe for the camp cooks or those who host a party on the opening day of any hunting season.

Alex Gates
Sumner, Mississippi

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Broiled Squirrel
3 squirrels with head removed
¼ cup olive oil
1 cup claret or sauterne wine
salt
vinegar and water
red ground pepper

Marinate squirrel in mixture of vinegar and water, ¼ cup vinegar to ¾ cup water, a minimum of 3 hours, preferably longer, up to 24 hours.

After marinating, wash squirrels with cold water. Salt and pepper. Grease pan with some of the olive oil; pour the rest over squirrels after they are placed in pan. Add wine. Baste often.

Justin Wilson
Gretna, Louisiana

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Baked Squirrels
4 squirrels, cleaned and dressed
2 T. onion juice
flour
1 clove garlic, minced
1 can bouillon
1 small bay leaf
¼ tsp. Worcestershire sauce
salt, seasoned salt and pepper to taste
2 T. parsley, chopped

Dredge squirrels in flour and brown in roasting pan. Add all ingredients and bake at 350 degrees for 45 minutes. Reduce temperature to 300 degrees and bake slowly for another 45 minutes or until tender. Serves 4.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

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Squirrel Stew
2 squirrels, cut in pieces
boiling water
2 T. butter
salt and freshly ground pepper
1 large onion, sliced thin
flour and water
4 very ripe tomatoes, cut up, or
     1 lb. can stewed tomatoes

Melt butter in saucepan over medium flame. Add onion and cook until transparent. Add tomatoes; simmer five minutes with the onion. Add meat and enough boiling water to cover. Season with salt and pepper. Continue to cook until meat is tender. Thicken the broth with flour and water and again bring to a boil. Yield: 8 servings.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

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Squirrel Fricassee
2 squirrels, cut in serving pieces
1 tsp. salt
1½ cups flour
½ tsp. pepper
½ cup bacon fat
¾ cup onion, chopped
3 cups chicken broth

Dust meat with flour. Brown in bacon fat in Dutch oven. Add chicken broth, salt, pepper and onion and simmer for 1½ hours or until tender. Serve with biscuits or dumplings. Yield: 8 servings

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

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Squirrel Mulligan
6 large squirrels, cut up
1 qt. tomatoes
1 lb. butter or margarine
1 can cream-style corn
3 tsp. salt
1 tsp. red pepper
6 medium potatoes, chopped
3 T. sugar
6 medium onions, chopped
1 cup bread crumbs
1 cup celery, chopped

Cook squirrels slowly in large pot with water. Add butter and salt. Cook until tender, cool. Remove meat from bones. Add potatoes, onions, and celery; cook slowly until tender. Add tomatoes, corn, pepper and sugar; bring to a boil. Simmer on low heat until mushy. Thicken with breadcrumbs. Yield: 3-4 quarts.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi