Text 1928, 90 rader
Skriven 2006-06-02 23:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: squirrels
=================
 -=> Quoting Dale Shipp to Jim Weller <=-

 DS> And there is an area in North East Ohio (e.g. Kent State University
 DS> campus) where the only squirrels that you see are black.

Those black squirrels are the same species as the grays. They are quite
rare except in a very few places.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Squirrel Cooking Tips
 Categories: Game, Info, Grill, Squirrel
      Yield: 1 text file
 
      1    Info file
 
  Squirrel is a savory dark meat, flavorful, sweet and very tender when
  the animals are young.  Older animals belong in a stew or confit; very
  young, tender animals might be simply grilled on a charcoal fire with
  a few sprigs of aromatic herbs to enhance their natural fragrance and
  delicacy.
  
  Squirrel meat tends to be somewhat low in fat, though not as much so
  as rabbit - much will depend on the individual animal's diet, age and
  breeding condition.
  
  Excellent flavor pairings with squirrel:  bacon, lemon juice, sour
  cream, arrugula and other bitter spring greens, earthy root vegetables
  such as potatoes, turnips and celeriac, horseradish sauce, wild and
  domestic mushrooms.
  
  Bon appetit,
  Tanith Tyrr
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dutch Oven Squirrel Stew (Georgia Style)
 Categories: Southern, Rabbit, Stews, Pork, Squirrel
      Yield: 4 Servings
 
      2    Squirrels, cleaned, cut into
      6    Pieces
      2 c  Bouillon
           Leafy tops of 2 stalks of
           Celery
    1/8 lb Salt pork, 1/2" cubes
      2 c  Fresh lima beans
      2 tb Flour
      2 lg Ripe tomatoes, peeled
      1 ts Salt
      1 c  Fresh corn kernels
    1/4 ts Pepper
      1 ts Worcestershire sauce
      2 lg Onions, thinly sliced
      1 tb Flour
 
  Fry salt pork until very crisp, then remove pieces from the pan.
  Dredge squirrel in seasoned flour and saute in hot fat until brown on
  all sides. When nearly brown, add onions and cook until soft. Place
  meat in Dutch oven, together with broth and celery tops. Cover and
  bake at 350 for 1 hour. Remove celery tops, add lima beans, tomatoes,
  corn and worcestershire sauce. Cover and bake until vegetables are
  tender-about 30 minutes. Skim off excess fat and thicken gravy with
  flour and 1/2 cup cold water. Serve hot topped with crisp pork
  crackling.
  
  [I assume you know about dressing the squirrel and removing all of the
  scent glands. If you have old squirrels, make your usual receipt for
  chicken stew. Add to it the de-boned squirrel meat after simmering
  them in another pot for an hour or so. Don't use the squirrel water if
  it is too strong. Do the addition when the chicken stew has an hour to
  go. Use your favourite Search Engine on <Brunswick stew>. ]
  
  Leslie Paul Davies, Ft Lauderdale
 
MMMMM

Cheers

Jim, in Yellowknife




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