Post by ridge on Dec 2, 2016 22:04:51 GMT -5
[This was my first attempt.]
At deer camp this year I prepared this meal. Unfortunately I can't find the original recipe.
Ingredients:
quartered squirrels including back loin
onion
can of mushrooms
Sweet Baby Ray's Barbecue Sauce
hamburger buns or your favorite sandwich bread
After my squirrels have the insides removed and the hide off, I cut the four quarters from the rest. Then I remove the rib bones and loose skin from the top loin. I trim both ends. I rinse several times and then soak them in salt water to remove all of the blood and any remaining hair. I then rinse again and let it chill. If it will not be used right away, I freeze the squirrel pieces.
This year I used 7 squirrels (because that is what I had). I recommend 1.5 - 2 squirrels per person.
First, I parboiled the squirrels until the meat was falling off of the bones. Depending on the amount of squirrels it will take 45 minutes to one hour and 15 minutes. With 7 squirrels it took a little over one hour. I did not have seasoning in the water but my wife said the meat would have had more flavor if I had added salt, pepper, garlic flakes, onion, or onion seasoning to the water.
I removed the meat from the bones with my clean fingers (
) which should fall off easily. I then rinsed the squirrel again with cold water and then I put it in the fridge overnight to chill.
At 10 am., I put the squirrel in a plastic bag, I put enough Baby Ray's in to cover the squirrels and added the mushrooms and chopped onion. I used a quarter of an onion but I should have used at least one half of an onion. Once the squirrel pieces were thoroughly covered with the mixture in the bag, I poured the contents of the bag into a slow cooker. It should be cooked on high for one hour. Then I turned down the pot to low. I let it cook for about 6 hours but again this depends on the number of squirrels but 5-6 hrs. should be about right. The mixture cooks down a little. This process will make even the oldest squirrel tender.
Use a large serving spoon or ladle to place on a bun or a couple of pieces of bread.
I like things mild but the group said I should have added soy sauce, worchestershire sauce, or hot pepper sauce for added flavor so add flavors to your taste. Because I tried removing some of the meat from the bone too soon during the boiling process with a fork, there were a few small pieces of bone and 1 or 2 bbs. Make sure the boiling process is completed and only use your fingers to remove the meat from the bones once it has cooled momentarily.
The group all wanted to shoot more squirrels after eating this boneless squirrel sandwich so it must have been pretty good. I had just enough left over for a lunch sandwich for me.
Experiment to your taste. Mushroom soup or other soup bases could be mixed in for added flavor or substance.
At deer camp this year I prepared this meal. Unfortunately I can't find the original recipe.
Ingredients:
quartered squirrels including back loin
onion
can of mushrooms
Sweet Baby Ray's Barbecue Sauce
hamburger buns or your favorite sandwich bread
After my squirrels have the insides removed and the hide off, I cut the four quarters from the rest. Then I remove the rib bones and loose skin from the top loin. I trim both ends. I rinse several times and then soak them in salt water to remove all of the blood and any remaining hair. I then rinse again and let it chill. If it will not be used right away, I freeze the squirrel pieces.
This year I used 7 squirrels (because that is what I had). I recommend 1.5 - 2 squirrels per person.
First, I parboiled the squirrels until the meat was falling off of the bones. Depending on the amount of squirrels it will take 45 minutes to one hour and 15 minutes. With 7 squirrels it took a little over one hour. I did not have seasoning in the water but my wife said the meat would have had more flavor if I had added salt, pepper, garlic flakes, onion, or onion seasoning to the water.
I removed the meat from the bones with my clean fingers (
) which should fall off easily. I then rinsed the squirrel again with cold water and then I put it in the fridge overnight to chill.At 10 am., I put the squirrel in a plastic bag, I put enough Baby Ray's in to cover the squirrels and added the mushrooms and chopped onion. I used a quarter of an onion but I should have used at least one half of an onion. Once the squirrel pieces were thoroughly covered with the mixture in the bag, I poured the contents of the bag into a slow cooker. It should be cooked on high for one hour. Then I turned down the pot to low. I let it cook for about 6 hours but again this depends on the number of squirrels but 5-6 hrs. should be about right. The mixture cooks down a little. This process will make even the oldest squirrel tender.
Use a large serving spoon or ladle to place on a bun or a couple of pieces of bread.
I like things mild but the group said I should have added soy sauce, worchestershire sauce, or hot pepper sauce for added flavor so add flavors to your taste. Because I tried removing some of the meat from the bone too soon during the boiling process with a fork, there were a few small pieces of bone and 1 or 2 bbs. Make sure the boiling process is completed and only use your fingers to remove the meat from the bones once it has cooled momentarily.
The group all wanted to shoot more squirrels after eating this boneless squirrel sandwich so it must have been pretty good. I had just enough left over for a lunch sandwich for me.
Experiment to your taste. Mushroom soup or other soup bases could be mixed in for added flavor or substance.