Recipe

Sweet Baked Squirrel Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 3 weeks ago Bone Man at recipezaar developed this "new and unique recipe" from his Appalachian roots. I have never tasted squirrel but my hubby ate it growing up in Kentucky. I'm not sure if it's the cuteness or the rodent-ness that makes me hesitate! Prep:1440m Cook:125m Servings:2	Lacrenshaw
	squirrel sorghum vinegar mushrooms onion

Does this look good? Yeah! / Nope

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Ingredients

2 squirrels, cleaned and cut into pieces (cut the back in two pieces)

3 tablespoons sorghum molasses (NOT blackstrap!)

1/4 cup cider vinegar

1 cup flour

1 teaspoon salt

2 cups portabella mushrooms, cleaned and roughly chopped

1 tablespoon onion, finely minced

4 tablespoons butter

3/4 cup chicken broth

1/4 cup corn oil

Directions

Place the washed, cut-up squirrel pieces in a bowl.

In another bowl blend the sorghum molasses and the cider vinegar.

Pour over the squirrel pieces, cover and marinate in refrigerator for 18 to 24 hours.

Turn pieces several times during marination.

Remove excess marinade from the squirrel using paper towels.

Combine flour and salt.

Roll squirrel pieces in flour and set aside on waxed paper for 30 minutes.

Preheat oven to 275 degrees F.

In a large skillet heat the oil and brown the squirrel pieces.

Set aside on plate.

Pour chicken stock into a small roasting pan with a rack.

Add the butter, the mushrooms and the onion.

Place rack in roaster.

Place squirrel pieces on the rack and cover with foil or a lid.

Bake for 90 minutes.

Check meat for tenderness.

If it is not fork tender then bake for another 30 to 45 minutes.

Remove from oven and set squirrel aside.

DO NOT DISCARD DRIPPINGS as they can be used for gravy, if desired!

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Comments

bobbyc0117 9 months, 3 weeks ago said:
O.K. so now my shopping list is looking kind of funny. 5 lbs of possum and 2 squirels. lol. Great post 5 from me on originality alone

lunchboxer 9 months, 3 weeks ago said:
Sayyy-- we's gots LOTS of squirrels in our yard (ditto trees). Would be happy if you would come and deplete the surplus population (no $ charge to you). They ain't so cute to us-- they chew holes in our house, take up residence in the attic, the walls, then die inconveniently. No tears from US for them being served up on your dinner table!!

lacrenshaw 9 months, 3 weeks ago said:
Well, bobby, I have an idea! Why not pick up the possum this week and then wait a week or two to pick up the squirrel? Sound good to you? Thanks for your five, my friend!
Lorraine

lacrenshaw 9 months, 3 weeks ago said:
Actually, lunch, we have the same problem! We just happened to settle in a neighborhood with lots of old growth trees ergo lots of old growth squirrels. We love it here but these critters are surely a nuisance, aren't they?! Enjoy the group, my friend.
Lorraine

mbeards2 9 months, 3 weeks ago said:
Squirrel tastes like rabbit, IMHO. They are cute and their antics are fun to watch. But when they begin to overpopulate an area, they morph into little red rats with fuzzy tails. I'll definitely use this recipe when the time comes.

fishtrippin 9 months, 3 weeks ago said:
I'll bet you could use this for young rabbit, too! Thanx for the post, got it bookmarked!

debbie919 9 months, 3 weeks ago said:
The trick is - don't think about either the cute-ness or the rodent-ness. Haven't had squirrel in years, but love the recipe, thanks!! And a 5 to you!
Deb

jett2whit 9 months, 3 weeks ago said:
I couldn't help but laugh when I saw this recipe.....My hubby has had squirrel before. He said it sorta tastes like chicken.....hmmmmm I probably wouldn't eat half the food that I do eat if I saw the way it was prepared. Thanks for posting. That picture is NUTS!

krumkake 9 months, 3 weeks ago said:
Haven't had squirrel in many, many years, and I can't say that I've regretted that! Great post, La, and the next time I see squirrel available at our market, I will pick up a couple for you...

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