Belgian Squirrel Recipes

Steps:

• skin and leave whole.
• add salt and pepper.
• put in deep pan, put about 1/2 inch water in pan.
• cook 1 hour and 15 minutes, well covered.
• take sauce and pour over squirrels.
• cook uncovered fo 30 minutes.
• -----Sauce------.
• cook for about 30 minutes.
• put wine in after you cook sauce.

Steps:

• Stew squirrels and reserve broth.
• Remove meat from bones and put back into broth.
• Bring to a boil and add all ingredients except rice.
• Turn down heat and simmer about 45 minutes, or until vegetables are tender.
• Add cooked rice.
• Serve hot.

Steps:

• Place the washed, cut-up squirrel pieces in a medium-sized bowl.
• In another bowl, blend the sorghum molasses and the cider. Pour this over the squirrel pieces, cover, and allow to marinate for 18-24 hours in the refrigerator. Turn the pieces several times during the marinating process.
• After the marination process is complete, gently dab off excess marinade from the squirrel meat with damp paper towels and roll them in the flour to which the salt has also been added. Set these pieces aside on a piece of wax paper or parchment for 30 minutes.
• Pre-heat the oven to 275-degrees F.
• In a large skillet, heat the oil and brown up the squirrel pieces. Set aside on a plate when browned.
• In a small roaster or Dutch oven, pour in the chicken broth and add in the butter, the mushrooms and the minced onion mushrooms. Place a small rack or oven-proof bowl in the roaster pan so that it will elevate the squirrel pieces above the liquid. Then place the squirrel pieces on the rack or bowl and cover with a lid or aluminum foil.
• Bake for 90 minutes in the pre-heated oven (275-degrees F.) and then check the squirrel for tenderness. If it's not fork tender, bake it for 30-45 more minutes.
• When the squirrel is plated up, set aside, pour any bowl drippings into the liquid that's in the roaster pan and make (squirrel-based) "red-eye gravy" from the drippings. Take the mushrooms out first, make the gravy, and then add them back in, or, just baste the squirrel on the plates with some of the drippings and the mushrooms. Either way is good.
• NOTE! It is no longer adviseable to eat the squirrel brains as they have now been associated with a form of mad cow disease called transmissible spongiform encephalopathies. While ADEQUATE cooking eliminates the problem, it's still not worth the risk until more is known about the problem: http://query.nytimes.com/gst/fullpage.html?res=9500E0D91231F93AA1575BC0A961958260.