Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	December 15, 2001 - Issue 51
	Squirrel

These small fur-bearing animals have scent glands in the small of the back and under the forelegs and the thighs. These should be removed without cutting into them. The fat on the squirrel is usually very spare and most people do not object to its flavor or odor. Squirrel may be cooked successfully by all good recipes for chicken except that fat should be added to give the necessary rich flavor. Young tender squirrels can be fried, broiled, and roasted; older squirrels need to be simmered, fricasseed, or braised. Tasty squirrel meat is medium red in color, tender, and has a pleasing flavor. There is little gamy taste and only the oldest and toughest need parboiling.
Broiled Squirrel
	Ingredients: 2-4 dressed young squirrels Pam Salt and pepper lemon juice flour
Directions:
Clean squirrels and rub with salt and pepper. Spray with Pam and place on hot broiling rack. Broil 40 minutes, turning frequently and basting with drippings every 10 minutes. Serve with gravy made from drippings and flour seasoned with 1-2 tablespoons lemon juice.
Squirrel Fricassee
Ingredients: 2 dressed young squirrels (2 lbs.) 1 1/2 tsp. salt Pepper 1/2 cup flour 1/2 cup shortening 1/2 - 3/4 cup water 1 1/2 cups milk 1 tsp. grated onion (optional)
Directions:
Wipe squirrel thoroughly with a damp cloth. Remove any hair and scent glands. Examine carefully to locate imbedded shot and remove with a sharp pointed knife. Wash thoroughly inside and out in warm water. Drain well and cut into serving pieces. (Never wash after cutting up.) Combine salt, pepper, and flour. Dredge meat and coat well. Heat shortening in a heavy skillet; brown meat slowly on all sides to a rich brown (about 15 minutes). Add 1/4 cup of water; cover tightly; reduce heat and simmer gently until tender (about 30 minutes). Add remaining water as needed. Squirrel should be very tender when done. Remove squirrel to a hot platter; cover and keep hot. Blend any leftover seasoned flour into the fat remaining in skillet. Add milk gradually and cook until gravy boils and thickens, stirring constantly. Serve at once with squirrel. Add the grated onion for additional flavor, if desired. 4 servings.
Squirrel Pot Pie
	Ingredients: 2 dressed squirrels (2 - 2 1/2 lbs.) 2 1/2 cups water 1 1/2 tsp. salt 2 tbsp. butter Dash of black pepper Rolled dumplings Parsley
Directions:
This is an excellent way to cook old squirrels which are too tough for frying. Wipe thoroughly with a damp cloth and remove all hair. Remove any shot and scent glands. Wash well inside and out with warm water. Cut into serving pieces. Put squirrel into a kettle; add water and salt; heat to boiling. Reduce heat; cover tightly and simmer until very tender (2-3 hours depending on age of animal). The meat should be almost ready to fall from the bones. Add pepper and butter. Increase the heat until liquid boils. Lay the rolled dumplings over the top of squirrel; cover tightly and cook for 12-15 minutes. Do not lift cover during cooking. Place squirrel in a hot plate and arrange dumplings around the edge. Cooking the dumplings in the liquid should thicken the gravy to just the right consistency. Pour gravy over squirrel and dumplings. A little fresh chopped parsley may be sprinkled over the top for garnish. 4 servings.
Squirrel in a Crock Pot
Ingredients: 3-6 dressed squirrels, cut in pieces or 1-2 dressed rabbits cut into serving size pieces 1/4 cup soy sauce 1/4 cup water 1/4 cup firmly packed brown sugar 3 tbsp. lemon or lime juice 1/4 tsp. garlic powder 1/4 tsp. ground ginger
Directions:
Place squirrel halves or rabbit pieces in crock pot. Mix all ingredients in a small bowl and pour over meat. Cover and cook on low heat for 7-8 hours. To thicken gravy, use either flour or cornstarch mixed with water. Cook on high until thickened.

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