Creamed Squirrel Or Rabbit Recipes

SQUIRREL (OR RABBIT) BOG

Steps:

• 1. Sprinkle squirrel pieces with salt and place in Dutch oven with enough cold water to cover completely.
• 2. Add onion, celery and pepper.
• 3. Bring to a boil; reduce heat, cover and simmer until squirrel is tender and readily seperates from the bones.
• 4. Remove squirrel, saving broth.
• 5. Let squirrel cool, remove meat from bones.
• 6. Measure broth back into pot. (It is not necessary to drain onion and celery.)
• 7. Add water if necessary to make 4 cups liquid.
• 8. Return squirrel to pot.
• 9. Cut smoked sausage into 1/4-inch slices.
• 10. Add to pot along with rice; stir.
• 11. Add more salt and pepper to taste.
• 12. Bring to a boil, reduce heat, cover and simmer for about 30 minutes or until most of broth is absorbed into rice or until rice grains are fluffy and tender.

WHITE WINE-BRAISED RABBIT WITH MUSTARD

Steps:

• Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
• Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
• Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
• Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
• Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
• Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
• Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
• Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

SHERRIED SQUIRREL (OR RABBIT)

Steps:

• Combine brine ingredients with meat in a large bowl.
• Cover and let stand at room temperature 1 hour.
• Drain and discard liquid.
• Pat meat dry and set aside.
• Preheat oven to 350°F.
• Place flour, salt and pepper in a plastic zipper bag.
• Add meat and shake to coat.
• Heat butter and oil in a large skillet over medium-low heat.
• Increase heat to medium-high and brown squirrel pieces on all sides.
• Place meat and pan drippings in a 3-quart baking dish and add mushrooms.
• Combine sauce ingredients and pour over meat and mushrooms.
• Cover and bake until tender, about 1 1/2 hours.

CREAMED SQUIRREL OR RABBIT

Steps:

• 1. Cut meat in pieces, put in buttermilk , overnight.
• 2. Remove from buttermilk, dredge in flour sat and pepper.
• 3. Melt fat in skillet, add meat and brown, add 1 cup water, diced onion, and bay leaf, simmer till done add more water if needed while cooking.
• 4. When done remove meat from pan add 1/2 and 1/2 and flour to pan drippings bring this to a boil, add meat simmer for a few minutes serve.