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Squirrel Helper

Source of Recipe

Maggie Spratt - 2nd grade teacher, Becky Howard - 2nd grade teacher & Phyllis Kewley - 5th grade teacher


Recipe Introduction

This is a great all-around recipe for about any kind of game, especially pheasants, rabbits, squirrels and the legs and thighs of wild turkeys.

List of Ingredients

3-4 squirrels or 2 pheasants or 2 rabbits cleaned and quartered, or the legs and thighs of a wild turkey
1 small onion, sliced
4-5 sticks celery, cut in1-inch chunks
1 box chicken helper with a white sauce
1/2 jar Alfredo sauce


Recipe

Place game in a deep pan and cover with water, add onion and celery, bring to a rolling boil and then simmer for about 2 hours until the meat falls easily from the bones. (It can be done a day or two in advance and refrigerated to save time.) discard teh bones and shred the meat into bite-sized pieces. Save the flavored water for mixing with the boxed pasta and seasonings. Fix the box ingredients as directed, substituting the wild game for chicken. Ten minutes before it's done, stir in the Alfredo sauce and continue to heat.
Pheasant, rabbit or wild turkey breast can be substituted for chicken in about any recipe.
Two pheasants or rabbits simmered down, produce about one pound of meat.
One side of a wild turkey breast equals about three pheasants or one large chicken.