Best Squirrel Or Rabbit Bog Recipes

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.

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.