From Tree to Table

This is for my dear Southern California friends and family who up to now, have been deprived of this culinary treat.


Squirrels are best when served fresh. If preparing the meat the day after a hunt, keep refrigerated overnight in a pan of water.

Curried Fried Squirrel
(from "The Bounty of the Earth Cookbook" by Sylvia Bashline)

3 Squirrels, cut into serving pieces
1 onion, chopped
2 Tablespoons butter
2 Tablespoons olive oil
Flour, seasoned with salt & pepper
1/2 Teaspoon Curry powder
1 Cup port wine (Zinfandel recommended)
Parsley Sprigs

Lightly brown onion in the butter/oil mixture. Douse the meat pieces in seasoned flour and brown. Sprinkle curry on each piece. Add the wine, cover and simmer for 1 hour. Serve on buttered noodles with a sprig of parsley.

And if you would like to incorporate a little citrus in your squirrel cuisine:

Squirrel 'a l'orange

2 Squirrels, cleaned
1 egg
1 Cup evaporated milk
1/2 C orange juice
1/2 C flour
2 to 4 tablespoons port wine
1/2 C cooking oil

Cut each squirrel into six pieces. Parboil in salted water for 40 minutes. Drain. Beat the eagg and whisk into evaporated milk. Slowly add orange juice. Dip squirrel pieces into mixture, roll them in flour. Fry in skillet over medium heat. Pour remaining orange mixture over cooked meat.

Only in Kentucky.