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Zana · October 25, 2012

Ok Folks.......I got this the other day in a recipe newsletter to which I subscribe. I thought they were kidding at first, but it definitely reads like a serious recipe. For those that have too many tree rats, maybe this is the solution. LOL

For those a tad less squeamish, perhaps substituting rabbit or wild fowl might your answer.

Not sure yet whether I'll try it as is myself. But I definitely have a plentiful population that could do with some culling around here. LOL

Zana

Belgian Squirrel

3 large squirrels, skinned and gutted
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme
salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water

Directions
• Clean squirrels, making sure that all shot is removed.
• Burn away with a candle any fur that clings.
• Rinse the meat though several changes of water and pat dry.
• Cut squirrels into serving pieces.

• Preheat the oven to 350 degrees F (175 degrees C).

• Melt the butter in a large skillet over medium heat.
• Add squirrel pieces and fry until browned on all sides, but do not cook through.
• Remove the squirrel pieces to a large Dutch oven or oven safe crock.
• Add onions to the butter in the skillet; cook and stir until tender and browned.
• Pour the onions and butter into the pot with the squirrel.
• Fill with enough water to almost cover the meat.
• Mix in the vinegar and season with thyme, salt and pepper.
• Cover and place in the oven.
• Bake for 1 hour in the preheated oven.

• Remove the pot from the oven and add the prunes.
• Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
• Remove the pot from the oven.
• Mix the flour and cold water together in a cup.
• Use a slotted spoon to remove the meat and prunes to a serving dish.

• Set the pot on the stove and bring to a boil over medium-high heat.
• Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon.
• Serve meat with a lot of gravy.

October 25, 2012	#61
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Misc Meat Recipes Ok Folks.......I got this the other day in a recipe newsletter to which I subscribe. I thought they were kidding at first, but it definitely reads like a serious recipe. For those that have too many tree rats, maybe this is the solution. LOL For those a tad less squeamish, perhaps substituting rabbit or wild fowl might your answer. Not sure yet whether I'll try it as is myself. But I definitely have a plentiful population that could do with some culling around here. LOL Zana Belgian Squirrel 3 large squirrels, skinned and gutted 1/2 cup butter 2 onions, sliced 3 tablespoons white vinegar 1/8 teaspoon dried thyme salt and pepper to taste 18 pitted prunes 1 1/2 teaspoons all-purpose flour 1 cup cold water Directions • Clean squirrels, making sure that all shot is removed. • Burn away with a candle any fur that clings. • Rinse the meat though several changes of water and pat dry. • Cut squirrels into serving pieces. • Preheat the oven to 350 degrees F (175 degrees C). • Melt the butter in a large skillet over medium heat. • Add squirrel pieces and fry until browned on all sides, but do not cook through. • Remove the squirrel pieces to a large Dutch oven or oven safe crock. • Add onions to the butter in the skillet; cook and stir until tender and browned. • Pour the onions and butter into the pot with the squirrel. • Fill with enough water to almost cover the meat. • Mix in the vinegar and season with thyme, salt and pepper. • Cover and place in the oven. • Bake for 1 hour in the preheated oven. • Remove the pot from the oven and add the prunes. • Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes. • Remove the pot from the oven. • Mix the flour and cold water together in a cup. • Use a slotted spoon to remove the meat and prunes to a serving dish. • Set the pot on the stove and bring to a boil over medium-high heat. • Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. • Serve meat with a lot of gravy.