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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.

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