Squirrel in Cider

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by 358 winchester, Jan 27, 2009.

  1. 358 winchester

    358 winchester *TFF Admin Staff*

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    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
  2. flannelman

    flannelman New Member

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    Rural Arkansas. But isn't all of Arkansas rural?
    That sounds pretty good. What cider do you suggest?
  3. kutaho

    kutaho New Member

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    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.
  4. kutaho

    kutaho New Member

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    Fermented apple cider
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