Post by ozark on May 13, 2008 11:46:47 GMT -5
Over thirty years ago Marlin firearms company included recipes in their gun advertisements. One was for a rabbit casserole so we substituted squirrel meat but otherwise followed the recipe.
SQUIRREL CASSEROL
Cut squirrel into serving size pieces, soak pieces one to two hours in salt water. 12-18 hours for older squirrels. 1 tsp salt per quart of water. After soaking, wrap meat in damp cloth and store overnight in refrigerator. Butter a casserole dish and add a layer of squirrel pieces, sprinkle with one half tsp salt, fresh ground pepper to taste, one half tsp ground thyme and three bay leaves. Add five slices of cut bacon or use bacon grease. Repeat layering until all the meat is layered. Pour one cup water over casserole. Bake in 350 degree oven until tender. Usually from two to four hours depending on the age of squirrel. Remove from oven and sprinkle one cup of seasoned bread curmbs over top. Serve with toast and white wine........................................
Since 1951 Corine has prepared this cish with the love and care of a master cook and her family has benefited greatly from quality ingredients that her husband and son brought in from the world of nature. Believe me, this dish will be eat with relish. Normally only the legs and back of the squirrel are used as the rib cage has little meat and comes apart during cooking. OZARK
SQUIRREL CASSEROL
Cut squirrel into serving size pieces, soak pieces one to two hours in salt water. 12-18 hours for older squirrels. 1 tsp salt per quart of water. After soaking, wrap meat in damp cloth and store overnight in refrigerator. Butter a casserole dish and add a layer of squirrel pieces, sprinkle with one half tsp salt, fresh ground pepper to taste, one half tsp ground thyme and three bay leaves. Add five slices of cut bacon or use bacon grease. Repeat layering until all the meat is layered. Pour one cup water over casserole. Bake in 350 degree oven until tender. Usually from two to four hours depending on the age of squirrel. Remove from oven and sprinkle one cup of seasoned bread curmbs over top. Serve with toast and white wine........................................
Since 1951 Corine has prepared this cish with the love and care of a master cook and her family has benefited greatly from quality ingredients that her husband and son brought in from the world of nature. Believe me, this dish will be eat with relish. Normally only the legs and back of the squirrel are used as the rib cage has little meat and comes apart during cooking. OZARK