Squirrel, Roast
Source of Recipe
Michigan State College Extension Service-1947
Recipe Introduction
Squirrel is medium red in color and pleasant tasting. Only the oldest, toughest animals require parboiling for tenderness.
List of Ingredients
1 squirrel
1 1/2 tsp salt
1/4 tsp pepper
1 1/2 T lemon juice or tarragon vinegar
1 C bread crumbs
1/4 C cream
1 C mushrooms, chopped
1 tsp onion juice
1 T melted fat
2 C brown meat stockRecipe
Season the squirrel by rubbing with 1 teaspoon of the salt and one eighth teaspoon of the pepper, then with lemon juice or tarragon vinegar.
Soak bread crumbs in the cream to moisten them.
Add mushrooms, the remaining half teaspoon salt, remaining one eighth teaspoon pepper and onion juice. Stuff squirrel with this mixture. Truss as for fowl.
Brush squirrel with melted fat and place in a dripping pan. Partly cover with the broth diluted with 1 cup boiling water.
Roast, uncovered, one and one half hours at 350 degrees F.
When well done, remove from the pan. A gravy may be made from the liquids in the pan.
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