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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 

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