Squirrel in Cider - The Firearms Forum

358 winchester · 01-27-2009, 03:16 PM

Squirrel in Cider

Skin, clean, and disjoint 3 plump squirrels. Soak the pieces in cold salted water for 20 minutes, wipe dry, and dust with flour seasoned with salt and pepper. In a heavy skillet sauté 1/4 cup diced fat ham until browned. Add the squirrel and brown the pieces well on all sides in the ham fat. Add enough hard cider barely to cover the squirrel, cover the skillet, and simmer until most of the liquid has evaporated and the meat is tender. Add 2 tablespoons butter, increase the heat, and quickly brown the pieces of meat once more. Remove the squirrel to a warm serving platter and to the juices remaining in the skillet add in 1 cup hot cream and stir in all the brown bits from the bottom and sides of the pan. Stir in, bit by bit, 1/2 tablespoon flour mixed to a paste with 1 tablespoon butter, correct the seasoning with salt and pepper, and strain the sauce into a gravy boat. Serve the sauce separately.

This is better than any old steak

flannelman · 02-19-2009, 08:17 AM

That sounds pretty good. What cider do you suggest?

kutaho · 05-02-2009, 03:43 PM

That sounds really good, back when we we're kids during the season we would go out couple a times a week to hunt silver greys, we always took a pouch of this spice powder that my uncle would mix up. Drop a couple greys, one of use would skin and clean while the other made a fire. Roll the squirrel in the spices, spit it and roast it. For varity would stuff em with hucklberries.
Good stuff.

kutaho · 05-05-2009, 10:29 AM

Quote:

Originally Posted by flannelman

That sounds pretty good. What cider do you suggest?

Fermented apple cider

01-27-2009, 03:16 PM	#1
358 winchester TFF Admin Staff Join Date: Apr 2004 Location: Pensacola Fl. area Posts: 7,335	Squirrel in Cider Squirrel in Cider Skin, clean, and disjoint 3 plump squirrels. Soak the pieces in cold salted water for 20 minutes, wipe dry, and dust with flour seasoned with salt and pepper. In a heavy skillet sauté 1/4 cup diced fat ham until browned. Add the squirrel and brown the pieces well on all sides in the ham fat. Add enough hard cider barely to cover the squirrel, cover the skillet, and simmer until most of the liquid has evaporated and the meat is tender. Add 2 tablespoons butter, increase the heat, and quickly brown the pieces of meat once more. Remove the squirrel to a warm serving platter and to the juices remaining in the skillet add in 1 cup hot cream and stir in all the brown bits from the bottom and sides of the pan. Stir in, bit by bit, 1/2 tablespoon flour mixed to a paste with 1 tablespoon butter, correct the seasoning with salt and pepper, and strain the sauce into a gravy boat. Serve the sauce separately. This is better than any old steak __________________ Administrator & Owner RangeDay.com Proud, White, Heterosexual, Gun Owning, Southern American, Christian. Any question about where I stand? -->

02-19-2009, 08:17 AM	#2
flannelman Advanced Senior Member Join Date: Aug 2006 Location: Rural Arkansas. But isn't all of Arkansas rural? Posts: 1,176	Re: Squirrel in Cider That sounds pretty good. What cider do you suggest? __________________ What we do in life echoes in eternity! **** Liberals, they make about as much sense as a screen door on a submarine. If you want to be a looser the best way to get there is to hang around with other loosers.

05-02-2009, 03:43 PM	#3
kutaho Advanced Senior Member Join Date: Apr 2009 Location: Peoples Republic of the Pacific Northwest Posts: 1,852	Re: Squirrel in Cider That sounds really good, back when we we're kids during the season we would go out couple a times a week to hunt silver greys, we always took a pouch of this spice powder that my uncle would mix up. Drop a couple greys, one of use would skin and clean while the other made a fire. Roll the squirrel in the spices, spit it and roast it. For varity would stuff em with hucklberries. Good stuff.