[lit-ideas] Re: I think I'll come back as a squirrel next time
- From: Andy Amago <aamago@xxxxxxxxxxxxx>
- To: lit-ideas@xxxxxxxxxxxxx, lit-ideas@xxxxxxxxxxxxx
- Date: Sun, 29 Aug 2004 18:47:40 -0400 (GMT-04:00)
I have here Alice Hunter's North Country Cookbook. (Copyright 1986, before the
dot.coms.) May I interest you in recipes for: Caribou Shepherd's Pie,
Scrambled Caribou Brains on Toast, Bear Steak in Tomato Sauce, Bear Pot Roast,
Boiled Whale Flipper, Buffalo Kidney Loaf, Dall Sheep Burger and Spaghetti,
Seal Stew, Roast Seal in Mushroom Sauce, Peppered Muskox Steak, Walrus Steak
with Tomato Gravy, or, Walrus and Rice Casserole. If you prefer small game, we
can do Rabbit in Batter, Arctic Hare Mulligan, Roast Beaver with Apples, Spicy
Lynx Shoulder Roast, or Porcupine Liver Pate. Not to mention an assortment of
game birds (Bush Goose Soup, yum, and most appropriate), fish, wild fruits and
berries, and northern breads, which we won't in fact mention since no one would
be interested in them.
Andy Amago
Marveling that Saskatoon Pie is made with Minute Tapioca. The saskatoon
berries will be a problem however.
-----Original Message-----
From: Robert Paul <Robert.Paul@xxxxxxxxxxxxxxxxxx>
Sent: Aug 28, 2004 3:56 PM
To: lit-ideas@xxxxxxxxxxxxx
Subject: [lit-ideas] Re: I think I'll come back as a squirrel next time
Squirrel Stew
Ingredients:
1 squirrel, quartered
1 cup diced onion
2 large tomatoes (from your garden) or 1 can of tomatoes
Assorted fresh ,or canned veggies
Preparation:
Sprinkle seasoned salt, pepper, and cayenne pepper (optional) liberally on the
meat. Pour some cooking oil into a large pot (dutch oven). Saute the meat with
the onions until well browned. Drain the excess oil, add about 2 cups water, and
bring to a boil. Cut up the tomatoes and add. If you use canned tomatoes add
them now. Turn down the heat, and let slow cook for at least an hour. Important:
older squirrels may require cooking longer than an hour. Check periodically for
tenderness. If you don't you will have a hard time chewing the meat. After the
meat is tender, add the veggies, carrots, potatoes, banana pepper, what ever you
like. Cook until the veggies are done. An option you can use is, cook up your
favorite pasta and serve over the pasta. (eliminate the potatoes). That's it,
nice and simple ~ Good eating: John
Squirrel Pie
Clean, skin and cut two squirrels into small pieces. Soak in salted water, or
water with a little vinegar added, changing water several times. Drain, dry and
roll in seasoned flour. Saute in pork or bacon fat until slightly browned, then
place in greased pie dish or bowl, add two cups liquid (made up of wine, cider,
beer, crushed fruit , or a little vinegar, and water or stock), salt and pepper,
one thinly sliced onion, herbs of your choice. Cover and cook on top stove for 1
1$DA2, or in moderate oven for two hours. Remove and thicken the stock with a
little flour. Take out part of the gravy and add tomatoes, sauce or catsup, to
serve with the pie. Meanwhile, cover meat dish with pastry or biscuit dough,
slit for steam to escape, and bake for 20 minutes in hot oven.
BBQ Squirrel
1st. Take as many squirrels as you would like add salt and pepper. 2nd. Put
squirrels on grill, bbq whatever let cook for a while, then add some liquid
smoke or soy sauce on top and around squirrels. 3rd. When the squirrels are
almost done cooking smear BBQ sauce all over the squirrels and let cook until
done...( you can use any BBQ sauce you would like or you can try my very own
recipe) located at below
BBQ SAUCE FOR SQUIRREL
1 cup brown sugar
2 1/2 cup ketchup
3/4 cup mustard
3/4 cup liquid smoke or worcestershire sauce
( you can add as much or as little sugar as you want)
Honey and Cider Squirrel
2 young squirrel, dressed & halved
1/2 cup honey
2 cups apple cider
2 bay leaves, crushed
1 TBL cornstarch
2 TBL water
Pat squirrel halves dry. Place on rack in broiler pan. Coat with half the honey.
Broil 6 inches from heat source for 8 minutes. Turn. Coat with remianing honey.
Broil for 8 minutes longer. Place in roasting pan. Pour cider over squirrel. Add
bay leaves. Roast @ 350 degrees for 1 hour or until tender. Remove to serving
platter; keep warm. Strain pan drippings into saucepan. Dissolve cornstarch in
water; stir into pan drippings. Cook over medium heat until thickened, stirring
constantly. Serve with squirrel. May serve with crisp shoestring potatoes and
green salad. Yeild: 4 Servings.
Please send your squirrel recipes to susieq@xxxxxxxxxxxxxxxxx
--------------------------------------
Robert Paul
James Beard Professor of Gastronomic Survival
Mutton College
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