Anyone for Squirrel soup?
This soup is good served over Chinese noodles with one cup of shredded cheese on top.
In a heavy pot combine cooked squirrel and chicken and all ingredients. Cook in a slowly, stirring occasionly, for three to four hours or until thick.
If the soup doesn't get thick, you may add broken, uncooked spaghetti and cook until thick.
Ingredients:
4 squirrels, cooked, boned reserve broth
2 frying chickens, cooked, boned reserve broth
3 large onions, chopped
2 small potatoes, cubed
4-5 carrots, sliced
1 (16 ounces) can cream-style corn
1 (16 ounces) can tomatoes
1 (6 ounces) can tomato paste
2 beef bouillon cubes
4 hot peppers
7-8 drops Worcestershire sauce
1 Tablespoon brown sugar
1 (8 ounces) can water chestnuts, chopped
salt and pepper to taste
5 1/2 cups squirrel broth or chicken broth
or Squirrels in cream sauce
2 squirrels, cleaned and cut into serving pieces
~ 1 medium onion -- finely chopped
~ 1/2 tsp leaf thyme
~ 1 - 4 oz can sliced mushrooms -- drained
~ 1 cup beef bouillon
~ 1 cup sour cream
~ 2 tbsp lemon juice
~ 3 tbsp flour
~ minced parsley
Soak squirrel in salted water overnight in refrigerator.
Remove squirrel pieces and rinse. Discard salted water.
Place squirrel, onion, thyme and mushrooms in a crock pot. Pour in bouillon.
Cover and cook on "low" for 8 to 10 hours.
Remove squirrel to a warm platter.
Combine sour cream, lemon juice and flour. Stir sour cream mixture into crock pot. Turn on high and cook until thickened.
Spoon sauce over squirrel and sprinkle with parsley.
or Squirrel dumplings!
3 squirrels, cut up (All hair removed.)
~ 1 egg
~ 2 cups plain flour
~ 3/4 cup broth
~ 1 teaspoon salt
~ salt and pepper
Boil squirrels in four quarts of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside.
In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup of broth and roll into ball.
Strain the broth to remove any stray shot then resume boil. Return meat to boiling broth.
On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.
Cook approximately 10-15 minutes until dumplings are tender. Salt and pepper to taste