Best Creamed Squirrel Or Rabbit Recipes

CREAMED SQUIRREL OR RABBIT

Steps:

• 1. Cut meat in pieces, put in buttermilk , overnight.
• 2. Remove from buttermilk, dredge in flour sat and pepper.
• 3. Melt fat in skillet, add meat and brown, add 1 cup water, diced onion, and bay leaf, simmer till done add more water if needed while cooking.
• 4. When done remove meat from pan add 1/2 and 1/2 and flour to pan drippings bring this to a boil, add meat simmer for a few minutes serve.

SQUIRREL (OR RABBIT) BOG

Steps:

• 1. Sprinkle squirrel pieces with salt and place in Dutch oven with enough cold water to cover completely.
• 2. Add onion, celery and pepper.
• 3. Bring to a boil; reduce heat, cover and simmer until squirrel is tender and readily seperates from the bones.
• 4. Remove squirrel, saving broth.
• 5. Let squirrel cool, remove meat from bones.
• 6. Measure broth back into pot. (It is not necessary to drain onion and celery.)
• 7. Add water if necessary to make 4 cups liquid.
• 8. Return squirrel to pot.
• 9. Cut smoked sausage into 1/4-inch slices.
• 10. Add to pot along with rice; stir.
• 11. Add more salt and pepper to taste.
• 12. Bring to a boil, reduce heat, cover and simmer for about 30 minutes or until most of broth is absorbed into rice or until rice grains are fluffy and tender.

SHERRIED SQUIRREL (OR RABBIT)

Steps:

• Combine brine ingredients with meat in a large bowl.
• Cover and let stand at room temperature 1 hour.
• Drain and discard liquid.
• Pat meat dry and set aside.
• Preheat oven to 350°F.
• Place flour, salt and pepper in a plastic zipper bag.
• Add meat and shake to coat.
• Heat butter and oil in a large skillet over medium-low heat.
• Increase heat to medium-high and brown squirrel pieces on all sides.
• Place meat and pan drippings in a 3-quart baking dish and add mushrooms.
• Combine sauce ingredients and pour over meat and mushrooms.
• Cover and bake until tender, about 1 1/2 hours.

BASIC FRIED RABBIT OR SQUIRREL

Steps:

• Remove legs from body of dressed rabbit or squirrel.
• Split the body down the back through the breast.
• Cut each half in two crosswise.
• Dip meat pieces in melted butter.
• Roll pieces into crushed corn flakes coating all around.
• Brown meat in hot oil on each side.
• Reduce heat to low and simmer for about 1 hour.
• Note: Some people like to soak the meat in salted water a few hours before cooking.
• If so cover the body with water in a pot and add 3 Tablespoons of salt.
• Then drain, rinse, and pat the body dry before cooking.
• I often do this especially if the animal appears to be old.