I have a whole shelf full of recipes from my ancestors, some of which are really great. Others are a bit odd. Someone has included notes on how to buy meat from the butcher. That tells you where most of the meat came from.
I’m not going to tell you how to make a crown roast out of hotdogs. I’ll save that for another day. Today is squirrel roasting day. Getting gigglie yet?
For this recipe you’ll need 3 small squirrels (so send a boy out with a good BB gun, they’ll generally drag you back a couple).
You’ll also need cooking oil, (We’re getting fancy now, usually it just lard or grease.) lemon juice, bread crumbs, milk, (Use cream if you’re having the preacher over.) mushrooms, salt, pepper, onion juice, (There aren’t instructions for juicing an onion, hum.) and bacon fat (My Gramm’s didn’t fail me. She says, “There’s no substitute for bacon lard.”)
I think it goes without saying but just in case dress, clean and wash the critters before you start. Marinade the meat with oil and lemon juice for at least 1 hour. Yum-Yum sounding good already, doesn’t it?
Stuff the squirrels with everything else. Sew it up, truss it and roast. Brush it with the bacon fat every 15 minutes. Serve it up with some pan gravy. And there you have it.
Ah heck, I should’ve put this recipe out for Thanksgiving. I apologize.
P.S If you don’t know who to dress and clean a squirrel, I’ll include that in the Braised Moose recipe. I’ll try to get to it before Easter.
Serve with a generous helping of Road Kill
LikeLike
Enjoyed the post, but I cannot see eating a tree rat. 🙂
LikeLike
I may never eat again. 🙂
LikeLike
Mmmmmmmmm…….
LikeLike
Bonus tip: the recipe doesn’t explicity state this, but do make sure you KILL the squirrels before washing, marinating and especially before attempting to stuff them. I neglected this crucial step, and trust me, it got ugly. Now I’m covered in scratches, there’s a squirrel-shaped hole in the window, and I’m left with a dinner of lard and lemon juice (most of which is all over me). Not happy.
LikeLike
Good point. I was thinking more in line with road kill.
LikeLike
We used to shoot them out of the pecan orchards,skin them, dredge them in flour and deep fry them for breakfast. UMMM! Fat country squirrels…not these scrawny little garbage can city squirrels.
LikeLike
Fry anything and it tastes awesome.
LikeLike
If anyone needs squirrels, they all seem to be holding a convention in my pine tree this week here in sunny Central Florida. Come and get ’em.
LikeLike
As a collector of vintage recipes – and modern recipes – and just about every other kind of recipe – I find your posts intriguing and delightful!
LikeLike
Somewhere in my archives is a recipe for Opossum and Opossum stuffing, if you’re interested.
LikeLike
I saw that recipe and sent it to my Sweetie’s mom – she is compiling family recipes. I don’t think she was amused!
LikeLike
Do you want the crown roast made from hot dogs? No hunting necessary.
LikeLike
Ha ha! Love it!
LikeLike
I just came to check you out and couldn’t stop reading, lol – thanks for the kick start to my morning!
LikeLike
Ooh, yum. I’m off hunting. 🙂
LikeLike
Thought I’d never see the day… Now I can tell everyone I’ve actually seen a real recipe for squirrel.
LikeLike
I put one up a while back for Opossum and Opossum stuffing. Good eatin’.
LikeLike
Never heard of squirrels being cooked before. I guess some people may be quite happy to know about it here in London! There are too many and some species are predators.
LikeLike
Sounds like open season. 🙂
LikeLike
a squirrel friend of mine showed me a similar recipe for humans…so be alert…
LikeLike
Blind dog has been on squirrel patrol so no worries
LikeLike
You should publish a cookbook! My husband and son once stopped their truck and picked up a dead deer from the side of the road. He insisted it was freshly killed because they had just driven past that spot a half hour earlier and the deer wasn’t there. Being the picky eater I am, I refused to eat road-kill.
LikeLike
I could. It would be the cookbook no one really wants to use.
LikeLike
Mmmm. That was good! Tastes like chicken!
LikeLike