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Allegheny Roast Squirrel

Serves: 1 people

Recipe Ingredients

1   Squirrel
1/4 teaspoon 1.3mlFreshly-ground black pepper
1 1/2 tablespoons 22mlLemon juice or tarragon vinegar
1 cup 146g / 5.1ozChopped mushrooms
1 cup 146g / 5.1ozFresh bread crumbs - soaked in
1/4 cup 59mlLight cream
1 teaspoon 5mlOnion juice
1 tablespoon 15mlMelted butter
2 cups 474mlBrown meat broth

Recipe Instructions

Mix 1 teaspoon salt, 1/8 teaspoon pepper, and the lemon juice or vinegar.  Rub squirrel with the mixture.

Add mushrooms to crumbs with remaining salt and pepper and the onion juice.

Stuff squirrel with this mixture and truss. Brush squirrel with melted butter and put on a rack. Partly cover with broth and water. Roast for 1 1/2 hours. Use pan drippings for gravy.

THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY


Average rating:

10 (3 votes)

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