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Started By
Message
Cooking down some squirrels.
Posted on 10/9/16 at 2:55 pm
Posted on 10/9/16 at 2:55 pm
Clean your squirrels. Scrub and cut up. You'll want the back legs, front legs and backbone. Make sure to discard the rib cage
Dredge in seasoned flour and brown pieces
Remove. Brown on some sausage them Sautee some onions and celery
Stir in a quart each chicken and beef stock. Add everything back to pot plus some muchrooms and fresh rosemary. No roux used. The flour from the squirrel pieces should thicken it. .
This is about 45 minutes in. Gonna let it slow roll for 3-4 hours, go shoot some doves, come in and make some rice
Dredge in seasoned flour and brown pieces
Remove. Brown on some sausage them Sautee some onions and celery
Stir in a quart each chicken and beef stock. Add everything back to pot plus some muchrooms and fresh rosemary. No roux used. The flour from the squirrel pieces should thicken it. .
This is about 45 minutes in. Gonna let it slow roll for 3-4 hours, go shoot some doves, come in and make some rice
This post was edited on 10/10/16 at 10:15 am
13
Posted on 10/9/16 at 2:59 pm to LSUballs
Wow. Delicious be sure to post this on OB for CD thread
Posted on 10/9/16 at 3:17 pm to LSUballs
IWE. Make mine thicker w a roux tho...... Awefully good w some biscuits, too.
Posted on 10/9/16 at 3:18 pm to LSUballs
Mmmm chicken of the woods. Love some squirrel meat
Posted on 10/9/16 at 3:21 pm to LSUballs
damn that looks good
I do mostly the same but I add dumplings at the end
I do mostly the same but I add dumplings at the end
Posted on 10/9/16 at 3:36 pm to bossflossjr
quote:
Make mine thicker w a roux
Me too. Shooting for a deep browned onion, thinner gravy with this one. Well see..
Posted on 10/9/16 at 3:39 pm to cgrand
I'm guessing you had the brains scrambled with some eggs for breakfast?
I've got a few in the freezer so I'll have to pull them out now.
I've got a few in the freezer so I'll have to pull them out now.
Posted on 10/9/16 at 4:00 pm to LSUballs
I stew with roux, and sometimes add a can of Rotel to spice it up.
Posted on 10/9/16 at 4:20 pm to LSUballs
I was cleaning my .17 hmr the other day thinking about cutting a few squirrels. This thread expedites things a bit. 
Posted on 10/9/16 at 4:24 pm to LSUballs
Nice, Mr. Balls. Very nice.
Posted on 10/9/16 at 4:28 pm to LSUballs
I see hair on those squirrels. My dad would have had me picking that hair off with tweezers.
Posted on 10/9/16 at 4:32 pm to Salmon
I scrubbed and washed them off before I fried em up. My dad would get mad I got so much hair on them to begin with. That right there is pretty good cleaning by me. It would be below his standards and would make fun of me and call me names. 
This post was edited on 10/9/16 at 4:33 pm
Posted on 10/9/16 at 4:39 pm to LSUballs
I've never eaten a pot of squirrel that didn't have hair in it
Posted on 10/9/16 at 6:22 pm to TulaneUVA
Squirrel in gravy is my absolute favorite dish
Posted on 10/9/16 at 8:32 pm to windshieldman
Best squirrel I've had in a while.
Posted on 10/9/16 at 9:10 pm to LSUballs
Very nice.
Posted on 10/9/16 at 10:13 pm to bossflossjr
When cooked in a roux do you brown first?
Posted on 10/9/16 at 10:46 pm to LSUballs
MY chicken salad sandwich tastes half as good now
Posted on 10/10/16 at 9:56 am to LSUballs
I wasn't going to go at all this year, but this thread may have changed my mind.
Posted on 10/10/16 at 11:31 am to LSUballs
Man,
I'm starving all of a sudden.
I'm starving all of a sudden.
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