Sunday, February 03, 2008

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.

4 Comments:

At 10:19 PM, Blogger Sheila said...

NO way. Please do not tell me that you have actually PREPAIRED this dish!

 
At 11:14 PM, Blogger life girl said...

I couldn't even finish reading your blog without have an extreme feeling of nausea. Gross!

 
At 10:26 AM, Blogger Chickenone said...

NOOOOOOOO!!!

It has just appeared in the paper here each year since we moved and I couldn't believe it.

 
At 11:55 AM, Blogger MarshaMom3 said...

I can't believe my daughter would publish such a thing.
Mother Nature of CA

 

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