eating squirrel
- Thread starter mattc334
- Start date
I found the hardest thing was to remove the label, what label you ask? The one that says "Caution may contain nuts"
Si
Slow cooked wrapped in good bacon .
Si
Slow cooked wrapped in good bacon .
I love slow cookers. Especially being a sad loner. When I come home to the empty house it's like someone has cooked for me as the kitchen smells of food. Especially good after a driech day out in the winter when you come in cold and wet.
I've had mine about 30 years and it's still going strong. Has cooked many meals and brought many smiles to my face at the end of a long day.
As said meat comes out meltingly soft and the doughballs extra fluffy. That said some soups like Scots broth don't really work in it.
Well worth the money.
Sent via smoke-signal from a woodland in Scotland.
Have you tried leaving the top open just a little, the steam gets out and the soup thickens but the heat is still there.
Si
I have it's just that the soup takes on a slightly "burned" taste. Bit like if you leave a pot of coffee on the go all day. As I say though it's really only Scotch broth that doesn't work. Everything else is fine.
Don't know if any of you have tried oxtail stew in a slow cooker? With some liver and kidney in there and some veg it's one of the most unctious things you'll ever eat.
Sent via smoke-signal from a woodland in Scotland.
This is how I had mine two weeknds ago 
... simples.... with a salad and bread make in a Dutch Oven, over the fire
... simples.... with a salad and bread make in a Dutch Oven, over the fire 
Have you tried the self-marinated ones?
http://www.bbc.co.uk/news/uk-england-hereford-worcester-33541502
Not sure about the situation on the UK, but here in the US, squirrels are endemic with Creutzfeldt Jakobs disease. Symptoms very similar to BSE which UK residents will know. SO be careful .
In the 1970' London we ate loads of squirrel, then in USA we would hunt them late summer to camp in the woods and scout for the autumn deer hunting.
Squirrel pie is the answer. Skin 2 - 3 of them (hard) gut, cut in 5 pieces. simmer in as little water as possible, pack them into pot like pieces of a puzzle, then barely cover with water. Take meat off when it will just pull off the bones - do not cook till it falls off the bones or you will get bone fragments in the pie. De-bone. Boil liquid with some chicken stock powder to make the pie base - generous amount of stock powder - could use gravy powder.
Mix flour with water, couple T of each, more water, till - till it is thickish but pours easily. Get stock boiling, pour in flour mix slowly - wile whisking with a whisk, or siring fast with a spoon - done wrong it will be lumpy so do it right - do this till the stock is thick, like a pie should be. Then stir in 10 oz frozen peas, still frozen, and the meat.
I buy 2 pie shells and pre-cook the bottom one (thaw, ***** with fork all over so it stays flat, cook 400F 10 minutes - 200C)
Put mix in shell, cover with second raw, thawed crust so it overlaps pie, trim overhang. slice in top for steam, bake an hour at 350f, 170C - till done.
I made this a hundred times, my wife and friends loved it. Now I would add some canned, concentrated, cream of chicken soup to the stock for additional flavor - but did not then. Try with rabbit. Or a pigeon and a squirrel, or anything. It is excellent with squirrel - usually only takes 2 squirrels for a big pie, they are surprisingly meaty.
Squirrel pie is the answer. Skin 2 - 3 of them (hard) gut, cut in 5 pieces. simmer in as little water as possible, pack them into pot like pieces of a puzzle, then barely cover with water. Take meat off when it will just pull off the bones - do not cook till it falls off the bones or you will get bone fragments in the pie. De-bone. Boil liquid with some chicken stock powder to make the pie base - generous amount of stock powder - could use gravy powder.
Mix flour with water, couple T of each, more water, till - till it is thickish but pours easily. Get stock boiling, pour in flour mix slowly - wile whisking with a whisk, or siring fast with a spoon - done wrong it will be lumpy so do it right - do this till the stock is thick, like a pie should be. Then stir in 10 oz frozen peas, still frozen, and the meat.
I buy 2 pie shells and pre-cook the bottom one (thaw, ***** with fork all over so it stays flat, cook 400F 10 minutes - 200C)
Put mix in shell, cover with second raw, thawed crust so it overlaps pie, trim overhang. slice in top for steam, bake an hour at 350f, 170C - till done.
I made this a hundred times, my wife and friends loved it. Now I would add some canned, concentrated, cream of chicken soup to the stock for additional flavor - but did not then. Try with rabbit. Or a pigeon and a squirrel, or anything. It is excellent with squirrel - usually only takes 2 squirrels for a big pie, they are surprisingly meaty.
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