Buttermilk Fried Squirrel with Southern Gravy in 2020 Game food

Cajun Seafood Boil Sauce Recipe Besto Blog

Ingredients 2 squirrels, cut up 2 large onions, chopped 1/2 cup bell pepper, chopped 1/2 cup oil 1 Tbs. flour 1 small can tomato sauce 1 small can Rotel tomatoes water salt and pepper Instructions Season squirrel with salt and pepper. Using a Dutch oven, add oil and squirrel. Brown pieces of meat well on both sides. Remove meat.

Buttermilk Fried Squirrel with Southern Gravy in 2020 Game food

1 stalk celery, chopped 1 clove garlic, minced 4 cups chicken stock 2 cups water 2 tablespoons Cajun seasoning 1 teaspoon ground thyme 2 bay leaves Cooking Instructions Cook the squirrel (not the hearts and livers) in either a slow cooker for 5-7 hours, or an Instant-Pot for 25 minutes. Allow to cool and strip the meat from the bones.

Pin on Cajun Cuisine

Processing Wrap Up Fried Squirrel One of the classic squirrel dishes is fried squirrel. Frying is a fantastic way to cook very lean game meats for two reasons. First, frying adds fat back to the dish so it isn't so lean as to be try. Second, frying seals in moisture and keeps the meat tender.

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Young squirrels always end up in the frying pan but for this recipe you cook the squirrel in a slow cooker for hours and this leaves the squirrel tender and tasty for great recipes like squirrel jambalaya. Let's get started. INGREDIENTS. 1 lb. squirrel meat (3 to 4 squirrels should do it) 1/2 lb. shrimp (optional) 1/2 lb. (hot) smoked sausage.

FileEastern Grey Squirrelblack.jpg Wikimedia Commons

2 Tablespoons Black Pepper 1 Tablespoon Cajun Seasoning 2 Cups Milk (for the Gravy) Marinate your squirrels in buttermilk for at least an hour. Mix flour, salt, pepper, and Cajun seasoning in a large ziploc bag or paper bag. Remove 3 tablespoons of seasoned flour to use later to make the gravy.

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Cooking Instructions Heat a quarter inch of vegetable oil in a heavy Dutch oven. Salt and pepper the squirrel pieces heavily. Brown the squirrel in the hot oil for 2 to 3 minutes per side. Remove the squirrel from the pan and add the diced vegetables and garlic. Stir well and sauté until the onions and peppers are soft.

A Squirrel in Babylon The Squirrel Can Cook Squirrel's Cajun Pork

Squirrel Stew is rich and flavorful with a hit of Cajun spice. Squirrel Stew October 16, 2017 by George Graham 29 Comments This is camp cooking at its tastiest: meaty morsels of squirrel meat rendered fall-off-the-bone tender in a rich dark gravy with a spicy Cajun kick of seasoning.

FileGround squirrel berkeley marina 01.jpg Wikipedia

1. Add water and broth to pot. 2. Once boiling add the roux and vegetables, stirring continuously until roux is dissolved. (This is a very important step. Any store bought roux should be dissolved by this method.) 3. Add squirrel and sausage. 4. Boil uncovered over medium high heat for 60 minutes or until tender.

Cajun Squirrel and Sausage in Red Gravy Recipe Realtree Camo Red

1 c. chopped onion 4 cloves garlic 1/2 c. burgundy wine 1 tbsp. chopped parsley 1 tbsp. flour 1 stick butter 1/2 c. chopped green bell pepper 1 tbsp. Worcestershire sauce 1 tbsp. chopped onion tops 4 oz. or more mushrooms Tony's creole seasoning Cut each squirrel into 8 pieces. Season with creole seasoning.

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Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the garlic, Cajun seasoning and cayenne. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until fragrant, about 30 seconds to 1 minute. Add the rice + broth: Return the pork sausage to the pan.

Squirrel Stew is rich and flavorful with a hit of Cajun spice.

1 large yellow onion 1 large green pepper ¼ cup of flour ¾ cup vegetable oil GUMBO HISTORY The first documented references to gumbo, according to Dr. Carl A. Brasseaux of the University of Louisiana at Lafayette, was in 1803. Gumbo was served at a gubernatorial reception in New Orleans.

FileEastern Gray Squirrel peanut.jpg Wikipedia

This is camp cooking at its tastiest: meaty morsels of squirrel meat rendered fall-off-the-bone tender in a rich dark gravy with a spicy Cajun kick of seasoning. Squirrel Stew is a twice a year seasonal treat that rural folks look forward to every fall and spring. Of all the small game species, squirrel is a… Read More »

Squirrel Stew is rich and flavorful with a hit of Cajun spice. Recipe

Ingredients 6 squirrels, cut in pieces 1 ½ red, yellow or orange bell peppers, coarsely chopped 3 medium onions Cooking oil Tony Chachere's Original Creole Seasoning Onion powder Garlic power 2.

Sheet Pan Shrimp Boil With Sausage & Veggies Recipe

Ingredients 3 to 4 squirrels, quartered 2 cups all-purpose flour 2 tablespoons black pepper 2 tablespoons Cajun seasoning 1 tablespoon salt 4 cups milk Oil or lard for frying Cooking Instructions Start by mixing the flour, pepper, Cajun seasoning and salt in a shallow dish. Dredge the squirrel pieces well on all sides.

FileGrey squirrel.jpg Wikipedia

Instructions Mix flour salt pepper in bag. Drop in squirrel parts 6 at a time and shake well. Heat oil in # 8 cast iron firing pan. Brown/sear squirrel well over med-high heat 4 minutes per side. Remove to paper towels (will cook through during simmer). Make gravy with pan drippings Add flour from bag to oil in pan just enough to absorb most oil.

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1 bell pepper, chopped 2 onions, chopped 1 stalk celery, chopped 1 quart chicken stock 1 small can cream of mushroom soup Salt to taste Pepper to taste 2 tablespoons oil 1 tablespoon Tabasco sauce * Heat oil; brown sausage. Season squirrel. * Remove sausage; brown squirrel pieces well. Remove squirrel.