GTA
All Springer/NP/PCP Air Gun Discussion General => Hunting Gate => Wild Game Preparation and Recipes Gate => Topic started by: Caouane1 on May 07, 2018, 07:14:13 PM
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Per Mike's (Bicycleman) request. Here's an easy way to make a squirrel gravy. Measurements don't need to be precise and the only essential ingredients are squirrels, onions, oil, flour, and seasoning.
Squirrels (any number depending upon number of guests/pot size)
Seasoning (black pepper, red pepper, onion powder, garlic powder, salt)
1 medium white or yellow onion (chopped)
1 bell pepper (chopped)
Oil (enough to almost cover the bottom of pot)
1/4 cup flour
Cut up squirrels, dry off, season
Heat oil over medium to medium high and add squirrels (we're browning them not trying to cook thoroughly) - First picture
Once squirrels are browned, remove, lower heat to medium low to medium, then add onion, bell pepper, and flour, stir
Important - stir almost constantly for the next 5 to 10 minutes until the flour and oil is brown. - Second picture (note flour on utensil and bottom of pot)
Add water to almost cover squirrels - Third picture
At this point you can cover it and leave on stove top at low simmer or do like I do and stick it in the oven at 300 degrees (both for 2 to 2.5 hrs) until
squirrels are tender and water has cooked down to a respectable gravy. - Last picture
Serve over rice.
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John, now you have gone and done it - I am homesick for some Louisiana cooking.
That look very tasty.
One little question: Do you do sticky rice or the flaky style?
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Sticky. I noticed my recipe is basically the same as yours. But as you know, everyone makes gumbo and brown gravy pretty much the same way, but everyone's gumbo and gravy tastes different.
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Looks absolutely fantastic!
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Looks absolutely fantastic!
I agree.
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. . . but everyone's gumbo and gravy tastes different. <--- That is very true.
When we moved, the essential things came along and other things stayed in Louisiana until later. And some things were overlooked: My favorite rice cooking pot is one thing overlooked in the excitement. Another thing I left behind was a 5 gallon bucket with about 3,000 rounds of 22LR, some targets, some special sizes of allen keys, etc. I also left a pair of dress shoes - I missed those on Easter Sunday. And there are many other things I have missed since we came here. But we should be going back in June for finish packing up.
Can you guess which of all these left behind items I miss the most! >:(
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I'd have to guess the rice cooking pot. I should of mentioned I added chicken only because I married a city girl who won't eat squirrel. The next squirrels I cook I'll make a sauce piquante (tomato sauce /medium roux), take pictures, and post recipe.
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Looks delicious John! Thanks for posting the recipe. What type of oil do you prefer to use?
Mike,
If I had to guess I 'd say you miss the rice cooking pot the most, but that's only a guess because nothing really sticks out in your post ;D
Harry
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Please put a picture of some biscuits next to that last picture.
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Ray, this is the recipe I used an hour ago when I made biscuits for my Judy and me.
https://www.gatewaytoairguns.org/GTA/index.php?topic=53569.0 (https://www.gatewaytoairguns.org/GTA/index.php?topic=53569.0)
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Please put a picture of some biscuits next to that last picture.
;D
Harry, I used canola oil, but vegetable oil or even olive oil will do.
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I make biscuits from memory as a must with wild game-n-gravy!
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Simple......and looks yummy!
Thanks for sharing, John!
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Man that looks good! Need to try that real soon! Wonder if it works with rabbits too??? :D
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He's basically browning the rue to take the floury flavor out of it and give it a pleasing color and a bit of nutty flavor.
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I'd have to guess the rice cooking pot. I should of mentioned I added chicken only because I married a city girl who won't eat squirrel. The next squirrels I cook I'll make a sauce piquante (tomato sauce /medium roux), take pictures, and post recipe.
Anyone know how to make this?
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Tag
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Following
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Hey, John, those other guys need a recipe for a "sauce piquante". I am from Acadia Parish and I have made many "sauce piquante"(s); I made that sauce with chicken, pork, Catfish, and squirrels.
That stuff really looks good in your pictures. YUMMMMMY!
I have a Maximus .22 for sale. See: https://www.gatewaytoairguns.org/GTA/index.php?topic=151866.0 (https://www.gatewaytoairguns.org/GTA/index.php?topic=151866.0)
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I tried something like this last night but I think I need to try the real thing. I had some Heinz turkey gravy in a bottle left over from Christmas dinner. It wasn't too good with the turkey and it wasn't too good with the squirrel either. I didn't have any rice so I used some egg noodles I had on hand. I am not a rice fan but I may buy some anyway. But I might make it again with "real" gravy instead of the store bought first still using noodles. But it is certainly edible.
I am not patient enough to cook squirrel for 2 to 2.5 hours. I browned it and then simmered it but only for less than 45 minutes. The squirrel was still pretty tender. I tried a front leg at about 20 minutes and it was not very tender. My conclusion is 45 minutes to an hour is enough for me.
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Jim said: "I am not a rice fan"
Jim, I am not a rice fan either. I am a RICE ADDICT. ;D
It is a strange fact about squirrels: Some will cook to a 'fall off the bone' tenderness in about 30 - 45 minutes. Others require over 4 hours before being edible.
When I harvest squirrels, and am able to determine if they are young or older, I label the package accordingly. But I still test the meat before deciding if it is cooked enough. I do plan ahead for at least three hours of cook most of the time.
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Jim said: "I am not a rice fan"
Jim, I am not a rice fan either. I am a RICE ADDICT. ;D
Me, too!
I'm actually an equal opportunity starch consumer ;)