Roast Squirrels

The only wildlife I saw before 1700 hours yesterday while sitting in my tree stand were 3 fat squirrels. I noticed that they are a lot like martin in that they will take the easy route to get from ground level and into the trees. One of the furry little rascals came so close to me that I could smell its breath. It sat out on a limb with its tail twitching, trying to figure out what that big blob of camo covered thing was doing in its territory. I was trying to remember what roasted squirrel tasted like. As darkness and legal shooting hours came, we both went our separate ways. It to a leaf filled nest high in a tree top and me to a warm house and my favorite recipes I’ve accumulated from other good ‘ole mountain men. If you’ve got a taste for squirrel, here’s an excellent recipe.

3 small squirrels
3/4 c cooking oil
1/4 c lemon juice
2 c bread crumbs
1/2 c milk or cream
1 c sliced mushrooms, sauted
1/2 tsp salt
1/8 tsp pepper
1/2 tsp onion juice
4 Tbsp olive oil or bacon fat

Dress and clean squirrels, wash and dry. Cover with cooking oil mixed with lemon juice and let stand for 1 hour. Combine crumbs with just enough milk to moisten mushrooms, salt, pepper and onion juice. Stuff squirrels with mixture. Sew and truss stuffed squirrels. Place in roaster. Brush with olive oil or bacon fat. Roast uncovered in slow oven at 325 degrees until tender (about 1-1/2 to 1-3/4 hours). Baste every 15 minutes with fat. Serve with pan gravy.

Keep your fork

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