Text 30306, 82 rader
Skriven 2009-10-24 18:32:26 av bill swisher (1:124/311)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Baby Trees
======================
MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Broiled Squirrel
 Categories: Game, Bbq, Camping
      Yield: 1 Servings

      2    Squirrels
    1/4 ts Pepper
      1 ts Salt
      4    Tablesppons melted bacon
           Fat

  This is by far the simplest way to prepare squirrel, and it can be
  done either on the camp stove or on the trail.

  Skin and clean the squirrels.  Wahs and pat dry.  Cut in half
  lengthwise and remove the head.  Rub the squirrels with salt and
  pepper. If in camp, place the halved squirrels on a broiling rack and
  brush with the bacon fat. Broil eight inches away from heat for 30
  minutes. Baste every 5 minutes with bacon fat.

  If on the trail, spear the whole squirrel on a stick and put it in
  front of the camp fire, basting and turing the stick occasionally for
  at least 45 minutes.  A few apples on a stick propped in front of the
  fire will complement this dish very well.

  ~ From "Wilderness Cooking:  A unique illustrated cookbook and guide
  for outdoor enthusiasts." By Berndt Berglund and Clare E. Bolsby New
  York: Charles Scribner's Sons, 1973 From: David Chessler Date: 06 Oct
  97 National Cooking Echo

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cider Squirrels Southern Style
 Categories: Game, Main dish, Squirrels, Alcohol, Southern
      Yield: 4 Servings

      4 lg Squirrels (gray, fox, or
           -black), or 2 rabbits
           Flour
           Salt and pepper
    1/4 ts Powdered sage
    1/4 ts Powdered rosemary
      3 tb Bacon or sausage fat
      1 qt Dry cider
      4 tb Butter
      1 c  Heavy cream

  Skin, eviscerate, and disjoint  the squirrels, making sure to remove
  the small scent sacs from beneath the forelegs.  If these glands are
  not removed, a bitter taste will be imparted to the dish.  Soak the
  pieces for one hour in cold water to which 1 teaspoon salt has been
  added.  Remove, drain, and pat dry.

  Roll the pieces in flour seasoned with salt, pepper, sage and
  rosemary. (Prepared poultry seasoning is a good substitute.)  Heat
  the bacon fat in a deep skillet and brown the squirrel pieces on all
  sides.  Add the cider and simmer until the meat is alnost tender.
  Remove the cover and continue cooking until the meat is tender and
  most of the liquid absorbed.  Remove the squirrel pieces and put
  aside to cool.  Reserve any pan liquids for the gravy.

  Roll the squirrel in the seasoned flour again, heat the butter in
  another skillet, and rebrown the squirrel until golden and crisp.
  Put the squirrel pieces on a heated platter, and keep warm, while you
  add all juices and scrapings to the skillet.  Make a paste of a
  tablespoon of flour and the heavy cream.  Pour this slowly into the
  pan juices, stirring constantly, until the sauce is smooth, hot, and
  slightly thick.  Ladle the gravy over the squirrel pieces and serve.

  MM Format by John Hartman
  Indianapolis, IN

MMMMM

-- 
Food for thought is no substitute for the real thing.
  -- Walt Kelly, "Putluck Pogo"
--- Platinum Xpress/Win/WINServer v3.0pr5a
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)