Sherried Squirrel Or Rabbit Recipes

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.

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.

Steps:

• sautee onions in oil, in a large shallow casserole, until transparent.
• toss in garlic, continue until fragrant.
• place rabbit pieces on top.
• cook, stirring energetically for 3-5 minutes until meat is browned.
• toss in the spices, stir to get everything nicely covered.
• add water.
• simmer, covered, for about 35-40 minutes or until cooked through.
• serve with mashed potatoes, rice or buckwheat.

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.

Steps:

• Add 2 quarts of water, chicken, and 1 1/2 teaspoon salt to a large pot.
• Bring to a boil; cover, lower heat, and simmer 1 hour or until chicken is tender.
• Take chicken from stock pot; chill broth, then remove fat from broth.
• Remove chicken meat from bones; chop into bite-size pieces; set aside.
• Add dove breasts and next 9 ingredients to a large pot; add water to cover.
• Bring to a boil; cover, lower heat, and simmer for 2 hours.
• Take meat out of broth; strain broth and set aside.
• Remove meat from bones and chop into bite-size pieces; set aside.
• Brown sausage in a large skillet over medium heat.
• Transfer sausage to a paper-towel lined plate.
• Add bacon drippings to sausage drippings; heat over medium heat until hot.
• Add in flour; cook, stirring constantly until the color of caramel (about 20 mintes) (this is the roux).
• Add onion, celery, and pepper; cook/stir 10 minutes.
• Add roux to the chicken stock in a large pot; cover and simmer for 30 minutes.
• Add game meat, sausage, chicken, hot sauce, cayenne, and Worcestershire sauce; stir to combine.
• Add reserve game stock if more liquid is needed; simmer, uncovered, for 2 hours; stir occasionally.
• Remove bay leaf; serve over hot cooked rice.