---------- Recipe via Meal-Master (tm) v7.07 Title: Louisiana Creole Squirrel Categories: RaceNet, Wild, Creole, Game, Squirrel Servings: 4 1 Cleaned squirrel(3lb) 1 ts Browning sauce 1 ts Salt 1 cn Mushrooms,drained(8oz) 1 ts Black pepper 1 tb Butter or margarine,melted 1/2 ts Cayenne pepper 1 tb Parsley,minced 1/4 c Onion,chopped 2 tb Green bell pepper,minced 3 Garlic cloves,minced 2 tb Green onions,chopped 2 tb White vinegar 2/3 c White wine,dry 1. Dry squirrel and place in bowl. 2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over squirrel, turning pieces to coat. 3. Cover bowl and marinade overnight in refrigerator. 4. Transfer squirrel and marinade to well-greased baking dish. 5. Bake in preheated 450'F. oven 1 hour. 6. Combine remaining ingredients and pour over squirrel. 7. Bake 30 to 45 minutes longer, until squirrel is fork-tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SQUIRREL CAKE (HASEN KUCKA) Categories: RaceNet, Wild, Penndutch, Game, Squirrel Servings: 1 1 Squirrel 1 1/2 tb Flour 1 *potato filling recipe Salt & pepper 1/2 c Broth ** ** "Use broth in which squirrel is cooked". The recipe didn't specify, but I assume that the squirrel is to be boiled. Cook the squirrel until tender, separate meat from the bones and cut into small pieces. Butter a casserole and put a layer of the potato filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made by combining the flour and water), seasoning, and continue until dish is filled. Bake at 350-F until brown (about 25 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Squirrel Fried Categories: RaceNet, Wild, Squirrel, Game Servings: 6 INGREDIENTS: Salt and pepper 1 Squirrel, cleaned cut into 1 Onion, sliced -pieces 1/4 c Flour Cooking oil DIRECTIONS: If it is a young squirrel, proceed with recipe. A older tougher squirrel should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge squirrel pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return squirrel to mixture and cook slowly until gravy thickens. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Squirrel Curry Categories: RaceNet, Wild, Squirrel, Game Servings: 6 INGREDIENTS: 1 Young squirrels, cut into 1 Stick of butter or Pieces Margarine. melted 1/2 c Flour 1 Onion, chopped 1 Tart apple, chopped 1 c Chicken broth 2 c Sour cream 1 tb Curry powder 2 ts Orange peel, grated DIRECTIONS: Brush squirrel pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until squirrel is tender. Cool and debone squirrel. Saute onion and apple in remaining butter or margarine. Add 1/4 cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat until blended. Add lemon peel, curry powder, deboned squirrel and heat thoroughly. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Squirrel Fried No. 2 Categories: RaceNet, Wild, Squirrel, Game Servings: 6 INGREDIENTS: Salt 1 Squirrel, cut into pieces 1/4 c Flour per squirrel 3 Peppercorns per squirrel 3/16 Stick butter 1 Bay leaf per squirrel DIRECTIONS: Simmer squirrel pieces in salted water with peppercorns and bay leaves until tender. Dry pieces and dredge in flour.Fry under medium heat in butter until brown on all sides. -----