Squirrel Fricassee

If you are looking for a diversion from deer hunting, and since the waterfowl is a bit scarce, then why not consider some squirrel? I must confess, I was a bit skeptical about squirrel consumption at first, but having tried some recipes to post here, I have to say, it is mighty tasty! It is also a perfect way to get youth excited about bringing game to the table. Here is a tried and true recipe from a local ag leader...

Mike's Squirrel Fricassee

4 squirrels
2 cups flour
1-2 Tbsp. Cajun seasoning
Olive oil for frying
2 large onions, chopped fine
8 tsp lemon juice
6 cups chicken broth or consumme
4 bay leaves


• Cut squirrel into serving pieces. (3 pieces/animal, 2 thighs and mid section)
• Rub seasoning into meat.
• Roll meat in the flour and fry until brown in hot oil in a large heavy skillet.
• Place browned meat pieces in a large glass casserole dish.
• Add onion and remaining flour to left over oil and brown.
• When onion and flour are brown, add chicken broth or cosumme to make gravy.
• Pour gravy over the meat pieces in the casserole dish, enough to just cover the meat.
• Add lemon juice and bay leaves and bake @ 300 F for 2 to 2.5 hours (until meat is tender).
• Serve over rice or whipped potatoes

Fall Harvest

This year the forest mast is plentiful. The acorns, hickories, and apples are abundant and the squirrels are fat! The harvest photograph pictured above (courtesy of Keith Tidball) includes the tasty mushroom/fungus, Chicken of the Woods, which is also found this time of year.

Here is a recipe to enjoy two specimens of the Fall Harvest; squirrel and apples. Enjoy.
Squirrel Braised in Apple Cider
1 T. butter
1 T. olive oil
1 dressed squirrel, cut in pieces and very lightly floured
1 medium onion, cut in quarters and separated
2 medium carrots, diced
1-1/2 cups apple cider
1/4-1/2 t. dried thyme
1 bay leaf
salt and pepper to taste
2 medium cooking apples, cored and quartered

In a dutch oven or similar braising pan, melt butter and olive oil over medium heat. Add squirrel pieces and brown on all sides. Add onions and carrots and cooks for 3-5 minutes. Stir in cider and scrape up any brown bits in the pan. add thyme, salt, pepper and bay leaf. Reduce heat and cover, braising until squirrel is tender and cooked through, about 45 minutes. Add apple pieces on top, cover and cook an additional 15 minutes, until apples are tender. Remove the squirrel pieces and take the meat off the bone. Place the meat back in the pan and increase the heat, bringing the cooking liquid up to a gentle simmer. Reduce the cooking liquid to a nice thick sauce (about 5 minutes). The mixture can be served on toast as an appetizer or served over whole grain rice as a main course.

Squirrel Derby Pie

Sportsmen Clubs throughout Seneca county are sponsoring organized squirrel hunts. Though not everyone thinks of eating this bounty, the squirrels' diet of nuts and seeds make them tasty and healthy. Here is a good first time (or anytime) squirrel recipe.

Squirrel Derby Pie
2 1/2 cups boneless cooked squirrel meat, cubed (you may simply boil/simmer the meat until cooked through and the bones are easily removed)
2 cups of diced potatoes
1 cup diced carrots
1/2 cup peas (you can use mixed frozen veggies)
1 can (10 oz) condensed cream of mushroom soup
1/2 cup diced celery
1/2 cup diced onion
1 clove minced fresh garlic (or 1/2 tsp dried garlic powder)
1/2 cup chicken broth
1/4 tsp ground pepper
For the crust:
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup skim milk
1/2 cup butter, melted

Pre-heat oven to 375 degrees F. In a 12 inch skillet, combine the first 10 ingredients (all but the crust ingredients). Bring to a boil over medium-high heat and then remove from heat. Spoon this mixture into a greased 8 inch square baking dish. In a medium bowl, mix the flour, baking powder and salt. Stir in the milk and melted butter with a fork until the dry ingredients are moistened. Spoon this batter evenly over the squirrel filling to the edges of the pan. Bake for 30-35 minutes, or until the crust is golden brown.