Squirrel Soup Recipes

Steps:

• In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
• Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

Steps:

• 1. Cut bacon strips in half. (easier done when frozen) Wrap a half a slice of thawed bacon around a water chestnut and insert a tooth pick to keep the bacon wrapped around the water chestnut. Place each piece in a large square glass oven dish. Continue this procedure until all bacon strips are used. Bake in oven at 400 for 45 minutes. While squirrel nuts are cooking prepare the sauce (do this about 30 minutes into the cooking).
• 2. Mix the brown sugar, chili sauce and miracle whip together. Mix well and set aside.
• 3. After 45 minutes gently drain the grease out of the glass dish. Pour the sauce over the squirrel nuts (making sure to evenly spread onto each squirrel nut) then put the squirrel nuts back into the oven and cook an additional 20 minutes. Let cool a bit and enjoy!!
• 4. I usually make 2 batches of the sauce. This recipe has been a big hit at pot lucks.

Steps:

• 1. Wash and quarter 3 or 4 good-sized squirrels. Put them in a gallon of cold water with a small tablespoonful of salt.
• 2. Cover the pot, and simmer gently, do not boil.
• 3. Add Irish potatoes, corn lima beans and other veggies.
• 4. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrel's troublesome little bones.
• 5. Return to the pot and bring to a boil. Thicken with a piece of butter rubbed in flour. Add celery and chopped parsley leaves.
• 6. Toast two slices of bread, cut them into dice one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them.

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 onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.

Steps:

• Roll the squirrel pieces in flour, salt, and pepper.
• Brown in butter.
• Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
• Add the tomatoes and continue to simmer another hour.