Tree Rat Hash
5-6 squirrels (deboned = approx 4 1/2 cups of meat) (I like to soak my squirrels for 12-24 hours in the fridge in lightly salted water with a couple drops of raw cider vinegar, makes them real tender and draws out most the blood that causes all the foam when you boil them)
2.5 qts water for boiling the tree rats (add a little olive oil and that help keep it from boiling over)
1 +/- tablespoon table salt to taste (You can add while boiling and when it hits the skillet)
1/2 +/- teaspoon meat spice (your personal preference, I use whatever I have on hand, most the time it's a Cajun seasoning/rub)
1/2 +/- teaspoon ground black pepper or fresh ground peppercorn
4 +/- cups of squirrel broth saved to make the gravy (again your preference, less for a stew like thickness or a little more for soupy)
2 +/- tablespoons of real butter (helps thicken things up a bit. I use unsalted Irish butter)
2 +/- tablespoon bacon drippings (I like bacon so I use a tad more)
1 + cup chopped red/yellow onion (I like onions)
1/3 cup all-purpose flour (helps thicken it up along with the butter)
(Note: this is a fully tweakable recipe that you can make your own with little chance of screwing it up.)
Add squirrels and salt to the water and place on medium/high heat and low boil till meat comes easily off the bone with a fork or fingers, don't burn yourself. You can debone prior to cooking but it's much easier after cooking. You can also use a pressure cooker, but it's not necessary, grandma never did. Remove squirrels from broth and allow squirrels to cool before handling and debone. Set aside at least 3-4 cups of squirrel broth.
Place a large skillet on medium/high heat add butter, bacon drippings and flour and cook mixture about 15 minutes, stirring constantly until gravy is a light brown and thickens up. Add 3-4 cups of squirrel broth to gravy and reduce heat to medium. Add chopped onions and sauté 10-15 minutes until onions soften up. Add squirrel meat and simmer 15 minutes or so, stirring occasionally to prevent it from sticking. Add black pepper, meat seasoning to taste and additional salt if needed. Now for the good times, Pour it over biscuits or mashed taters with a side of your choice, My side of choice is fried taters and onions, did I mention I like onions.
5-6 squirrels (deboned = approx 4 1/2 cups of meat) (I like to soak my squirrels for 12-24 hours in the fridge in lightly salted water with a couple drops of raw cider vinegar, makes them real tender and draws out most the blood that causes all the foam when you boil them)
2.5 qts water for boiling the tree rats (add a little olive oil and that help keep it from boiling over)
1 +/- tablespoon table salt to taste (You can add while boiling and when it hits the skillet)
1/2 +/- teaspoon meat spice (your personal preference, I use whatever I have on hand, most the time it's a Cajun seasoning/rub)
1/2 +/- teaspoon ground black pepper or fresh ground peppercorn
4 +/- cups of squirrel broth saved to make the gravy (again your preference, less for a stew like thickness or a little more for soupy)
2 +/- tablespoons of real butter (helps thicken things up a bit. I use unsalted Irish butter)
2 +/- tablespoon bacon drippings (I like bacon so I use a tad more)
1 + cup chopped red/yellow onion (I like onions)
1/3 cup all-purpose flour (helps thicken it up along with the butter)
(Note: this is a fully tweakable recipe that you can make your own with little chance of screwing it up.)
Add squirrels and salt to the water and place on medium/high heat and low boil till meat comes easily off the bone with a fork or fingers, don't burn yourself. You can debone prior to cooking but it's much easier after cooking. You can also use a pressure cooker, but it's not necessary, grandma never did. Remove squirrels from broth and allow squirrels to cool before handling and debone. Set aside at least 3-4 cups of squirrel broth.
Place a large skillet on medium/high heat add butter, bacon drippings and flour and cook mixture about 15 minutes, stirring constantly until gravy is a light brown and thickens up. Add 3-4 cups of squirrel broth to gravy and reduce heat to medium. Add chopped onions and sauté 10-15 minutes until onions soften up. Add squirrel meat and simmer 15 minutes or so, stirring occasionally to prevent it from sticking. Add black pepper, meat seasoning to taste and additional salt if needed. Now for the good times, Pour it over biscuits or mashed taters with a side of your choice, My side of choice is fried taters and onions, did I mention I like onions.
