Side Pannel
Squirrel Jambalaya
Ingredients List
- 1 Squirrel; medium
- Salt and red pepper
- 3 tb Oil
- 2 lg Onions; chopped
- 3 Celery stalks; chopped
- 1 Garlic clove; chopped
- 1/4 Bell pepper; chopped
- 4 tb Parsley; chopped
- 2 c Uncooked rice; washed
- 1 1/2 c Water
- 2 tb Salt
- 1 ts Cayenne pepper
Directions
Squirrel, along with rabbit, is one of the most popular of small game, but
it is much more varied when it comes to edibility. If the squirrels have
been eating acorns, which can be judged by the area in which they are
taken, they should be soaked in 1 tablespoon vinegar per quart of water
overnight before cooking.
Squirrels have scent glands in the small of the back as well as under all
four legs. These, of course, should be removed. Do not remove all of the
body fat; some should be left for flavor. A young squirrel's meat is pink
to rosy in color while raw; it turns a darker red as the animal ages. If
you think you have an old, tough animal, soak it in 3/4 cup salad oil with
1/4 cup lemon juice for 1 hour before cooking. Many people use squirrel to
stretch upland game-bird recipes, and squirrel is frequently substituted in
chicken recipes.
Gray squirrels dress out at about 1/2 pound, fox squirrels around 3/4
pound.
Some people tell the age of a squirrel by checking the underside of the
tail in a good light. If there are two or three dark bands running the
length of the fur on either side, it's a young one. Older squirrels have
only one such band.
Cut squirrel into serving pieces and season well. Saute in oil until brown;
remove from skillet. Saute onions, celery, garlic, bell pepper and parsley
in oil until wilted. Replace squirrel in skillet; cover and cook slowly
about 20 minutes or until squirrel is tender. Add rice and water. Stir
thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked.
Hugg's Note: Browning rice in hot oil, almost as one makes a roux but more
golden, gives a distinctive taste and appearance to jambalaya. Tried and
proven! Also for: Add more than 1 squirrel or use wildfowl, rabbit, nutria
etc.
it is much more varied when it comes to edibility. If the squirrels have
been eating acorns, which can be judged by the area in which they are
taken, they should be soaked in 1 tablespoon vinegar per quart of water
overnight before cooking.
Squirrels have scent glands in the small of the back as well as under all
four legs. These, of course, should be removed. Do not remove all of the
body fat; some should be left for flavor. A young squirrel's meat is pink
to rosy in color while raw; it turns a darker red as the animal ages. If
you think you have an old, tough animal, soak it in 3/4 cup salad oil with
1/4 cup lemon juice for 1 hour before cooking. Many people use squirrel to
stretch upland game-bird recipes, and squirrel is frequently substituted in
chicken recipes.
Gray squirrels dress out at about 1/2 pound, fox squirrels around 3/4
pound.
Some people tell the age of a squirrel by checking the underside of the
tail in a good light. If there are two or three dark bands running the
length of the fur on either side, it's a young one. Older squirrels have
only one such band.
Cut squirrel into serving pieces and season well. Saute in oil until brown;
remove from skillet. Saute onions, celery, garlic, bell pepper and parsley
in oil until wilted. Replace squirrel in skillet; cover and cook slowly
about 20 minutes or until squirrel is tender. Add rice and water. Stir
thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked.
Hugg's Note: Browning rice in hot oil, almost as one makes a roux but more
golden, gives a distinctive taste and appearance to jambalaya. Tried and
proven! Also for: Add more than 1 squirrel or use wildfowl, rabbit, nutria
etc.
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