SQUIRREL This is a sample recipe page from Recipe Girl. View ALL RECIPES Spice Up Your Recipes With Uncle Steve's:  Dried Chiles     Chile Powders     Grow Your Own Hot Spice With Uncle Steve's: Hot Chile Pepper Seeds Squirrel, along with rabbit, is one of the most popular of small game, but it is much more varied when it comes to edibility. If the squirrels have been eating acorns, which can be judged by the area in which they are taken, they should be soaked in 1 tablespoon vinegar per quart of water overnight before cooking. Squirrels have scent glands in the small of the back as well as under all four legs. These, of course, should be removed. Do not remove all of the body fat; some should be left for flavor. A young squirrel's meat is pink to rosy in color while raw; it turns a darker red as the animal ages. If you think you have an old, tough animal, soak it in 3/4 cup salad oil with 1/4 cup lemon juice for 1 hour before cooking. Many people use squirrel to stretch upland game-bird recipes, and squirrel is frequently substituted in chicken recipes. Gray squirrels dress out at about 1/2 pound, fox squirrels around 3/4 pound. Some people tell the age of a squirrel by checking the underside of the tail in a good light. If there are two or three dark bands running the length of the fur on either side, it's a young one. Older squirrels have only one such band. Jacqueline E. Knight

=============================== Seminole Squirrel Stew Amount Measure Ingredient Preparation Method 2 Squirrels, cleaned 1 cup All-purpose flour 2 cups Water Salt and pepper to taste 6 tablespoons Lard or bacon drippings Cut squirrels into serving pieces. Mix salt, pepper and flour and dredge the squirrel pieces in the mixture. In a large skillet, heat the fat and fry squirrel pieces, turning occasionally until golden brown. Remove squirrel from the skillet and set aside. Pour off all fat except about 3 tablespoons. Add water to the skillet and bring to boil. Return squirrel to the skillet; bring to boil again, cover and reduce heat. Simmer for about 1 1/2 hours or until the meat is very tender. Serve with corn bread. ================================= Squirrel Stroganoff Amount Measure Ingredient Preparation Method 1/4 pound salt pork diced or 6-7 slices bacon diced 2 whole squirrel cut to serving size 1/4 cup flour 2 1/2 teaspoons dry mustard 1 1/2 teaspoons thyme 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoons salt 1/4 cup chicken broth 1 large onion diced 1/4 pound mushroom sliced 3 teaspoons butter 2 cups sour cream 1/4 cup sherry minced parsley Fry out the salt pork of bacon until the chitlins (the bits of meat) are crisp; remove them and set aside. Roll the squirrel pieces in the flour mixed with mustard, thyme, pepper, and salt, using all of the flour mixture if possible, and brown the peices over medium heat. Take 15 minutes to do this. Add the chicken broth, cover, and simmer until the saddle pieces seem tender, about 15 minutes. While the squirrel is simmering, saute first the onion, then the mushrooms, in butter and set aside. When done, remove the quirrel pieces temporantly and stir in the sour cream, onion, and mushrooms. Make sure the sour cream melds with the other ingredents, and if necessary add a bit of hot water. Simmer for 5 minutes, but don't let it boil. Now stir in the sherry, add the chitlins and the squirrel pieces, and simmer just until the squirrel is heated again. Garnish with minced parsley.