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Old 04-07-2010, 10:55 AM   #11
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I have a squirrel hunting son, and his favorite food in the world is squirrel pot pie. I simmer the squirrels until they are tender, and pull the meat off the bones. I put onions, celery and carrots in the pot with the squirrels.

You have to be very careful while pulling the meat off the bones--you might find some shot, if they were killed with a shotgun, and you will certainly find bone fragments. Squirrel bones are very hard, and very unpleasant to bite down on.

For chili, I guess I would leave the celery and carrots out, maybe add some green chilis and garlic?

Squirrel is very tasty--sweet, dark meat. I think chili is a waste of the flavor, since you will be covering it up with all the spices.
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Old 04-07-2010, 12:18 PM   #12
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Yeah, that is what I had in mind too, brazing. I've had squirrel soup, not sure about chilli.
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Old 04-07-2010, 01:06 PM   #13
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Braising prior to going in the chili is the method I would use....Squirrel stew, Squirrel and dumplings are good eats....So is BBQed beaver...Of course rabbit is awesome, fried, and in braised recipes...Never had squirrel chili however....Let us know how it turns out!

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Old 04-07-2010, 08:52 PM   #14
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Thank you! Yes I agree, the chili will probably kill the flavor, but this is what they want. I doubt there will be enough meat for a real stew, so the chili is probably a better bet, with such a big crowd. I will certainly take some pics of the event and let you guys know how it turns out!

That pot pie sounds DELICIOUS!
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Old 04-07-2010, 09:16 PM   #15
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You could cook it like I do for my sirloin chili..
Put the squirrel meat in a skillet and fry it down, when about half done add fresh chili peppers, onion and some chili powder. After that cooks down, meat done, onions peppers cooked.. add a bit of scotch to deglaze..1/4-1/2 cup.. mix with your tomatoes/tomato juice and add beans if desired, season to taste... It should retain some of the squirrelness...
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Old 04-07-2010, 09:16 PM   #16
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I think I will go back to being a vegetarian thank you!
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Old 04-07-2010, 10:58 PM   #17
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Quote:
Originally Posted by Jeff G. View Post
You could cook it like I do for my sirloin chili..
Put the squirrel meat in a skillet and fry it down, when about half done add fresh chili peppers, onion and some chili powder. After that cooks down, meat done, onions peppers cooked.. add a bit of scotch to deglaze..1/4-1/2 cup.. mix with your tomatoes/tomato juice and add beans if desired, season to taste... It should retain some of the squirrelness...
You really can't go wrong with booze.....
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Old 04-09-2010, 12:55 AM   #18
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Reply: Squirrel Chili

This recipe is adapted from a Brunswick Stew and would work well with your added chili ingredients.

Brunswick Stew

1/4 cup all purpose flour
1 tsp. salt
1/4 to 1/2 tsp. pepper
3 dressed squirrels (3/4-1 lb. each), cut up
2 slices bacon, cut up
2 Tbs. butter
1 can (28 oz.) whole tomatoes, drained
1 medium onion, chopped
1 Tbs. packed brown sugar
2 medium potatoes
1 Tbs. packed brown sugar
2 medium potatoes
1 pkg. (10 oz.) frozen lima beans
1 cup fresh or frozen whole corn
3 Tbs. all purpose flour, optional
3 Tbs. cold water, optional

In large plastic food-storage bag, combine 1/4 cup flour, salt and pepper; shake to mix. Add squirrel pieces; shake to coat. Set aside. In Dutch oven, combine bacon and butter. Heat over medium heat until butter melts. Add squirrel pieces; brown on all sides. Fry in two batches, if necessary. Add 5 cups water, the tomatoes, onion and brown sugar.Heat to boiling. Reduce heat. Cover.
Simmer until squirrel pieces are tender, 1 1/2-2 hrs, stirring constantly.

Remove squirrel pieces; set aside to cool slightly. Cut potatoes into 1/2-in cubes. Remove squirrel meat from bones; discard bones. Add squirrel meat, potatoes, beans, and corn to Dutch oven. Heat to boiling. Reduce heat. Cover, Simmer until potatoes are tender, 25 to 35 minutes, If stew is thinner than desired, blend 3 Tbs. flour and 3 Tbs. cold water in small bowl. Add to stew, stirring constantly. Heat to boiling. Cook over medium heat, stirring constantly, until thickened and bubble,
6-8 servings
336 calories per serving
protein 31g
Carbohydrate: 29 gr.
Fat 11 gr.
Cholesterol 110 gr.
Sodium 670 mg.

Again this isn't chili, but with a few obvious ingredient changes you will be well on your way to good eats.

From Preparing Fish and Wild Game, Creative Publishing International, 2000, 5900 Green Oak Dr., Minnetonka, MN 55343
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Old 04-09-2010, 01:52 AM   #19
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Braise it in beer for a couple of hours then drain the beer off, and make your chili. Just a guess.


Squirrel Chili



How to Cook Squirrel | eHow.com
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Old 04-09-2010, 12:19 PM   #20
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