Recipes

Coomba · June 4, 2008, 02:57 PM

Tried searching for them, and I came up empty handed. Maybe I'm the only one, but I'm really interested in seeing how you hunters prepare what you hunt. There's plenty of threads on the first part of the hunt, the equipment, calibers, techniques, locales, so on so forth. The second part, the eating, isn't as discussed. And I mean, let's be honest, if you're the eat what you hunt kind of hunter then this is pretty important.

Take squirrel for example, they're eating up my garden veggies and fruits. I plan on eating them with the veggies and fruits they devour once the fruits and veggies come to harvest time. Till then, what am I supposed to do with them?

Scorch · June 4, 2008, 03:03 PM

Squirrel Teriyaki, my friend!

Bone out the squirrel, cut the meat into strips, marinade for 1 hour in Teriyaki sauce. Slice some onions thin, saute the onions, then add the meat and brown. Add mushrooms, a little celery, and some ginger. Serve over rice or noodles.

ZeroJunk · June 4, 2008, 03:17 PM

Parboil them and then fry them in Crisco. Salt and pepper to taste. Take the parboil juice, milk, flour, and grease in pan and make gravy. Serve with biscuits.

There is something about squirrel and rabbit gravy that can't be duplicated.

Doyle · June 4, 2008, 03:35 PM

Here is one for squirrels.

Look on the internet for chicken pot pie recipes until you find one you like. My version doesn't use english peas and carrots because I don't do englis peas and carrots - but to each his own.

Instead of chicken, use squirrel that you boil and debone. Tastes great.

hogdogs · June 4, 2008, 04:03 PM

Boartuff outdoors...
http://www.boartuffoutdoors.com/cgi-bin/yabb/YaBB.pl
Has a section just for wild game recipes...
Some of them sound dee-lish
Brent

Desertfox · June 4, 2008, 08:55 PM

Squirrel strips yep! put in milk in the refrigerator overnight. Bread with any number of great mixes out there. I use corn meal, pepper and lemon pepper. Dip in egg and then meal and fry.
A buddy makes squirrel and dumplins at work. MMMMMM good luck.
Remember, even squirrels require a lisence, and there is a good chance there is a bag limit.
Jim Zumbo has a good venison recipe book. Easy to find.

hogdogs · June 4, 2008, 11:08 PM

Chef John Folse of Louisiana has a cookbook called After The Hunt. From one person's review I read, it sounds very good to have around.
Brent

mikenbarb · June 5, 2008, 07:15 AM

Doyle knows whats tasty.

Pressure cook the little tree rats, De-bone them, season to taste and make a potpie out of them. Top with a little homestyle turkey gravy and its out of this world.(My wife kids even like it)

I tend to like the Jiffy brand crust because the others arent as good.
I also make squirrel dumplings and their pretty good.

Doyle · June 5, 2008, 07:53 AM

Thank you for the vote of confidence Mike. I might not always know the right answer when it comes to guns, but I'll never lead someone astray when it comes to food. I take my eating seriously.

Coomba · June 5, 2008, 12:40 PM

This is good stuff. Can't wait to bag some hogs and deer and see what I can whip up with those.

45Marlin carbine · June 6, 2008, 04:31 AM

parboil the older ones until fork-tender, young are edible as cleaned. then soak in milk, roll in seasoned flour and fry on medium in about 1/4' of grease- not too fast - don't scorch the flour - until brown and crisp. pour out the fat and make mushroom gravy with parboil liquid, cream and flour browned in the pan you fryed in. be sure to cut out the glands from the arm/leg pits when cleaning. basically pretty much like fryeing chicken. corn fed squacks are delish.

June 4, 2008, 02:57 PM	#1
Coomba Member Join Date: May 27, 2008 Location: Georgia Posts: 62	Recipes Tried searching for them, and I came up empty handed. Maybe I'm the only one, but I'm really interested in seeing how you hunters prepare what you hunt. There's plenty of threads on the first part of the hunt, the equipment, calibers, techniques, locales, so on so forth. The second part, the eating, isn't as discussed. And I mean, let's be honest, if you're the eat what you hunt kind of hunter then this is pretty important. Take squirrel for example, they're eating up my garden veggies and fruits. I plan on eating them with the veggies and fruits they devour once the fruits and veggies come to harvest time. Till then, what am I supposed to do with them?

June 4, 2008, 03:03 PM	#2
Scorch Senior Member Join Date: February 13, 2006 Location: Washington state Posts: 15,248	Squirrel Teriyaki, my friend! Bone out the squirrel, cut the meat into strips, marinade for 1 hour in Teriyaki sauce. Slice some onions thin, saute the onions, then add the meat and brown. Add mushrooms, a little celery, and some ginger. Serve over rice or noodles. __________________ Never try to educate someone who resists knowledge at all costs. But what do I know? Summit Arms Services

June 4, 2008, 08:55 PM	#6
Desertfox Senior Member Join Date: January 26, 2006 Location: Arkansas-Oklahoma Line Posts: 336	Squirrel strips yep! put in milk in the refrigerator overnight. Bread with any number of great mixes out there. I use corn meal, pepper and lemon pepper. Dip in egg and then meal and fry. A buddy makes squirrel and dumplins at work. MMMMMM good luck. Remember, even squirrels require a lisence, and there is a good chance there is a bag limit. Jim Zumbo has a good venison recipe book. Easy to find. __________________ Teach a kid to respect wildlife, then teach a kid to hunt and fish.

June 5, 2008, 07:15 AM	#8
mikenbarb Senior Member Join Date: October 10, 2007 Location: N.J. Posts: 1,111	Squirrel Pot Pie & Dumplings Doyle knows whats tasty. Pressure cook the little tree rats, De-bone them, season to taste and make a potpie out of them. Top with a little homestyle turkey gravy and its out of this world.(My wife kids even like it) I tend to like the Jiffy brand crust because the others arent as good. I also make squirrel dumplings and their pretty good. __________________ Mike B. Gun control= Being able to hit your target. http://groups.yahoo.com/group/pifinnercircle

June 4, 2008, 03:17 PM	#3
ZeroJunk Senior Member Join Date: August 14, 2006 Location: Browns Summit NC Posts: 2,589	Parboil them and then fry them in Crisco. Salt and pepper to taste. Take the parboil juice, milk, flour, and grease in pan and make gravy. Serve with biscuits. There is something about squirrel and rabbit gravy that can't be duplicated.

June 4, 2008, 03:35 PM	#4
Doyle Senior Member Join Date: June 20, 2007 Location: Rainbow City, Alabama Posts: 7,167	Here is one for squirrels. Look on the internet for chicken pot pie recipes until you find one you like. My version doesn't use english peas and carrots because I don't do englis peas and carrots - but to each his own. Instead of chicken, use squirrel that you boil and debone. Tastes great.

June 4, 2008, 04:03 PM	#5
hogdogs Staff In Memoriam Join Date: October 31, 2007 Location: Western Florida panhandle Posts: 11,069	Boartuff outdoors... http://www.boartuffoutdoors.com/cgi-bin/yabb/YaBB.pl Has a section just for wild game recipes... Some of them sound dee-lish Brent

June 4, 2008, 11:08 PM	#7
hogdogs Staff In Memoriam Join Date: October 31, 2007 Location: Western Florida panhandle Posts: 11,069	Chef John Folse of Louisiana has a cookbook called After The Hunt. From one person's review I read, it sounds very good to have around. Brent

June 5, 2008, 07:53 AM	#9
Doyle Senior Member Join Date: June 20, 2007 Location: Rainbow City, Alabama Posts: 7,167	Thank you for the vote of confidence Mike. I might not always know the right answer when it comes to guns, but I'll never lead someone astray when it comes to food. I take my eating seriously.

June 5, 2008, 12:40 PM	#10
Coomba Member Join Date: May 27, 2008 Location: Georgia Posts: 62	This is good stuff. Can't wait to bag some hogs and deer and see what I can whip up with those.

June 6, 2008, 04:31 AM	#11
45Marlin carbine Junior member Join Date: January 26, 2007 Location: South-Western North Carolina Posts: 1,124	parboil the older ones until fork-tender, young are edible as cleaned. then soak in milk, roll in seasoned flour and fry on medium in about 1/4' of grease- not too fast - don't scorch the flour - until brown and crisp. pour out the fat and make mushroom gravy with parboil liquid, cream and flour browned in the pan you fryed in. be sure to cut out the glands from the arm/leg pits when cleaning. basically pretty much like fryeing chicken. corn fed squacks are delish.