Salmonsmoker
09-08-2000, 06:54 AM
Squirrel season opens in one week. That got me looking in our wild-game cooking log for my favoirte squirrel recipe (This is one that my Wife developed. We keep a note-book of everything that we cook so when it turns out very good (like the following) then we know how to do it again.)
Squirrel has an excellent and distinctively nutty flavor that is unique. It is my favorite game meat. To make the following recipe, you need two squirrels cleaned and ready to cook.
1. Put two squirrels in a pressure cooker and cook for 45 min at 15 lbs. (or until the meat is falling off the bones.)
2. Separate the meat from the bones and grissle, then chopp the meat (you need 2 cups of boned, cleaned and chopped squirrel meat.)
3. Cook 18 Cannelloni shells as per the directions on the box (Cannelloni shells are large (3/4 in diameter) pasta-tubes about 4 to 6 inches long)
4. Let Cannelloni cool.
5. Thoroughly mix the following with the Squirrel meat:
3 Tbl chopped green onions
1 Pkg (10 oz) frozen chopped spinich that is thawed and well drained
1/2 Cup grated Parmesan cheese
2 Eggs
1/4 tsp Seasoning Salt (See Recipe Section)
6. Stuff the above mixture into the Cannelloni shells.
7. Preheat oven to 350 degrees.
8. Butter a square baking dish and lay stuffed shells in it.
9. Cover with 1/4 inch grated smoked-colby cheese (Colby is a medium-strong cheese that will not overpower the delightful flavor of the squirrel meat.)
10. Bake for 20 min. (or until cheese has melted and is nicely browned).
11. Serve immediately - excellent stuff.
ss
[This message has been edited by Salmonsmoker (edited 09-08-2000).]
[This message has been edited by Salmonsmoker (edited 09-08-2000).]
Squirrel has an excellent and distinctively nutty flavor that is unique. It is my favorite game meat. To make the following recipe, you need two squirrels cleaned and ready to cook.
1. Put two squirrels in a pressure cooker and cook for 45 min at 15 lbs. (or until the meat is falling off the bones.)
2. Separate the meat from the bones and grissle, then chopp the meat (you need 2 cups of boned, cleaned and chopped squirrel meat.)
3. Cook 18 Cannelloni shells as per the directions on the box (Cannelloni shells are large (3/4 in diameter) pasta-tubes about 4 to 6 inches long)
4. Let Cannelloni cool.
5. Thoroughly mix the following with the Squirrel meat:
3 Tbl chopped green onions
1 Pkg (10 oz) frozen chopped spinich that is thawed and well drained
1/2 Cup grated Parmesan cheese
2 Eggs
1/4 tsp Seasoning Salt (See Recipe Section)
6. Stuff the above mixture into the Cannelloni shells.
7. Preheat oven to 350 degrees.
8. Butter a square baking dish and lay stuffed shells in it.
9. Cover with 1/4 inch grated smoked-colby cheese (Colby is a medium-strong cheese that will not overpower the delightful flavor of the squirrel meat.)
10. Bake for 20 min. (or until cheese has melted and is nicely browned).
11. Serve immediately - excellent stuff.
ss
[This message has been edited by Salmonsmoker (edited 09-08-2000).]
[This message has been edited by Salmonsmoker (edited 09-08-2000).]