Home Forums Miscellaneous Iowa Outdoors Cookbook — Recipes Squirrel backstrap stew

Viewing 20 posts - 1 through 20 (of 20 total)
  • Author
    Posts
  • AvatarBullfrogMcGee
    Participant
    Post count: 182
    Up
    0
    Down

    the backs of three squirrels slow cooked overnight in chicken broth, and meat pulled…

    remaining bones, could have been picked a little better, but pressed for time

    broth strained for bones, then meat back into it, with dehydrated surplus garden veggies. I really enjoy adding dehydrated cabbage to this soup!

    legs for a parboil and pan fry!

    good stuff! The little rib bones when slow cooked (in case missed when picking meat) are edible.

    Avatarbeniah1066
    Participant
    Post count: 533
    Up
    0
    Down

    Looks really good!

    AvatarKent T
    Participant
    Post count: 274
    Up
    0
    Down

    My favorite wild meat!

    AvatarTeamAsgrow
    Participant
    Post count: 9152
    Up
    0
    Down

    I can’t eat too much any more…I get a little jumpy and act squirelly

    AvatarKeokukCoboy
    Participant
    Post count: 791
    Up
    0
    Down

    Sooooo…….When”s supper? Sure looks good

    bowfisherbowfisher
    Participant
    Post count: 2222
    Up
    0
    Down

    That looks alot better than what the Hmong do with squirrels!

    Avatarkenhump
    Participant
    Post count: 12769
    Up
    0
    Down

    Definitely a step up from gopher on a stick.
    I might try that With a couple cottontails.

    Avatarspeng5
    Participant
    Post count: 2928
    Up
    0
    Down

    Quote by: bowfisher

    That looks alot better than what the Hmong do with squirrels!

    You mean you don’t like whole roasted (guts hair and all) squirrel on a green stick over a roaring fire? 😆

    bowfisherbowfisher
    Participant
    Post count: 2222
    Up
    0
    Down

    Quote by: speng5

    Quote by: bowfisher

    That looks alot better than what the Hmong do with squirrels!

    You mean you don’t like whole roasted (guts hair and all) squirrel on a green stick over a roaring fire? 😆

    In short…. No Spencer I do not!

    Don’t forget the toe nails to clean the meat out of their teeth with after the feast! YYYYIKES!

    AvatarCarpit
    Participant
    Post count: 53
    Up
    0
    Down

    No place for that type of bigotry on this site.

    So disappointing and ignort of other cultures

    AvatarIhuntcurs
    Participant
    Post count: 830
    Up
    0
    Down

    Looks awesome.

    AvatarBullfrogMcGee
    Participant
    Post count: 182
    Up
    0
    Down

    Quote by: TeamAsgrow

    I can’t eat too much any more…I get a little jumpy and act squirelly

    😀

    bowfisherbowfisher
    Participant
    Post count: 2222
    Up
    0
    Down

    We will get a bunch of rabbits in the winter, grind all the meat up, mix it with pork and add some bratwurst seasoning to it. It hits the wow factor for sure. Might be worth trying the same with squirrels!

    AvatarMaverick
    Participant
    Post count: 4709
    Up
    0
    Down

    Quote by: Carpit

    No place for that type of bigotry on this site.

    So disappointing and ignort of other cultures

    I’m confused. Not liking an ethnic cuisine makes someone a bigot? I don’t like haggis, does that make me bigoted towards the Scottish?

    AvatarTrapCyclone
    Participant
    Post count: 2552
    Up
    0
    Down

    Do you cook the meat bone-in and then pull the meat or cut it off the squirrel before cooking?

    Avatarhuntingirl
    Participant
    Post count: 4040
    Up
    0
    Down

    Any specific kind of spices? I think I may give this a try I’m always looking for ways to use wild game. Wonder how goose or duck would taste in a stew…

    Avatarhuntingirl
    Participant
    Post count: 4040
    Up
    0
    Down

    Quote by: Carpit

    No place for that type of bigotry on this site.

    So disappointing and ignort of other cultures

    I’m confused; all I saw was speaking out against the food preparation not an ethnic group themselves. Where do you interpret the bigotry?

    IaCraigIaCraig
    Participant
    Post count: 1709
    Up
    0
    Down

    Quote by: bowfisher

    We will get a bunch of rabbits in the winter, grind all the meat up, mix it with pork and add some bratwurst seasoning to it. It hits the wow factor for sure. Might be worth trying the same with squirrels!

    Many years ago when I hunted a lot of small game, that is exactly what I did. I’ve also done it with squirrels and pheasants.

    IaCraigIaCraig
    Participant
    Post count: 1709
    Up
    0
    Down

    Quote by: huntingirl

    Any specific kind of spices? I think I may give this a try I’m always looking for ways to use wild game. Wonder how goose or duck would taste in a stew…

    I bet Canada goose breast meat would work well.

    I usually put all the gizzards and hearts from my pheasants, geese and ducks together when I freeze them. Then when I get enough I thaw them out and cut them into fairly uniform sizes and use them as the meat for my favorite beef stew recipe. My wife is fairly picky when it comes to eating wild game, but this passes her taste test.

    AvatarBullfrogMcGee
    Participant
    Post count: 182
    Up
    0
    Down

    Quote by: TrapCyclone

    Do you cook the meat bone-in and then pull the meat or cut it off the squirrel before cooking?

    Cooking on the bone. The little ribs actually cook enough in the crock pot, where if you miss one, they are edible like canned salmon bones.

    Quote by: huntingirl

    Any specific kind of spices? I think I may give this a try I’m always looking for ways to use wild game. Wonder how goose or duck would taste in a stew…

    I used homemade broth from some chicken we cooked, with salt and pepper, but I bet there are better options. I have cooked duck and goose in a tomato sauce with good luck in the past. I think the acid in the tomatoes helps tenderize the meat some.

Viewing 20 posts - 1 through 20 (of 20 total)
  • You must be logged in to reply to this topic.