SQUIRREL SOUP
This is a family recipe. Please feel free to substitute with grocery store meat!
Provided by Stephanie Corbitt
Categories Other Soups
Time 45m
Number Of Ingredients 11
Steps:
- 1. Wash and quarter 3 or 4 good-sized squirrels. Put them in a gallon of cold water with a small tablespoonful of salt.
- 2. Cover the pot, and simmer gently, do not boil.
- 3. Add Irish potatoes, corn lima beans and other veggies.
- 4. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrel's troublesome little bones.
- 5. Return to the pot and bring to a boil. Thicken with a piece of butter rubbed in flour. Add celery and chopped parsley leaves.
- 6. Toast two slices of bread, cut them into dice one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them.
SLOW COOKER SQUIRREL AND VEGGIES
This slow-cooked squirrel is a no brainer for a first-time cooker of squirrel. My husband and 2 sons were very impressed as if I had been making this dish my entire life. The meat will fall off the bone.
Provided by kdsutton
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h25m
Yield 4
Number Of Ingredients 10
Steps:
- Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 82.7 g, Cholesterol 105.2 mg, Fat 4.9 g, Fiber 11.8 g, Protein 37 g, SaturatedFat 0.7 g, Sodium 1357.4 mg, Sugar 9.5 g
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