Any easy and good ones

Blackened Bacon Squirrel

Take your squirrel, and break the pelvis if not already broken, to allow you to "butterfly" (as in butterfly-shrimp) the hind legs. Wrap your squirrel in as many pieces of good, thick bacon as needed to cover the whole of the meat. Broil the squirrel over coals on a grid-iron, being carefull to keep the flames down, and do so until the bacon is black, and falling off. This will then ensure the squirrel is tasty, moist, and bacon flavored.

LD

1/4 the squirrel, salt and pepper it brown it in butter. Take sourkrout and cuver the meat. put a cuver on the pan and put in a slow oven for 1 1/2 hrs.

Here's two:

Pink Squirrel

1 fl Creme de noyaux
1/2 fl Cream
1/2 fl Creme de cacao, white

Shake with ice and strain into a cocktail glass.

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Roadkill Squirrel Squares

1 Flattened squirrel
1 Bottle of booze, home made
2 c Vegetables
Collard greens
White rice, cooked

Find a flattened Roadkill squirrel and pick out all the little hairs. Take it to the country kitchen and cut it into one inch squares. Marinate it overnight in a bowl of some homemade booze. Then dice some veggies mix with squirrel and fry `em in a skillet. Take the homemade booze left in your bowl and tip it up, and kill it. Cook your diced veggies and your squirrel until they smell real nice. Serve `em with some collard greens upon a pile of cooked white rice.

Dredge in flour with salt and pepper ,fry in a hot oil like you do chickentil brown,add some chicken broth or bullion to some of the drippings and make a gravy with flour,return meat to gravy ,drop some bisquick dumpling on the top and cook to directions on the box,MMMMMMMMMMMMMMMMMMMMm

Qaurter them, or don't. Throw them in a crock pot and simmer meat off the bone. Take meat and add cream of mushroom soup. Let simmer for about an hour then serve over egg noodles or rice.

Flour, season with salt & pepper and brown on top of the stove in a cast iron skillet. Add 1/2 cup water, cover with cast iron lid and put in the oven at 350 degrees for one hour. Make gravy with the drippings and serve with mashed potatoes.

Here's a large skillet with five squirrels that we use in camp for six men. Squirrel night at deer camp has become a tradition.

Note to self:

Never view the cooking pages until after you have eaten breakfast. Specially when the folks are adding pictures.

Drooling on the computer keyboard is bad for the electronics

LD

here is one that i used a couple months back while on a camping trip. Take your skinned squirrel and par boil it in a pot. while is is boiling cut up some carrots, potatoes and any other vegetables you want. when the meat is 3/4 of the way done put it in a dutch oven with everything that you cut up. add about 2 cups of apple cider to it and cook it until the cider is almost gone. depending on how cooked you like your meat add some more cider, about a cup this time, and some chunks of bacon. when the meat is fully cooked it will have a great taste of apple and bacon. this is the best squirrel that i have ever had.

to make it quick and easy, cut squirrel into 4 pieces, then just think of it as a chicken, broil, bake, spit roast or fry as you would a yard bird....

This works with any small game meat or venison roasts. We use a small grate in the bottom of the dutch oven or roasting pan to keep the meat off the bottom to prevent scorching. Cut small game into serving sized pieces. If doing a roast leave whole. Slice a couple of onions to make rings. Place the first layer of meat in the pan and sprinkle seasoning and a layer of the onion rings. (Bell's poultry seasoning is a good choice, along with your favorite spices) Add potatoes and carrots. Add another layer of meat and follow with more onions. Add a few pats of butter on top. Add a cup of wine (red preferred). Roast at maybe 350 until the meat is almost falling of the bones. You can turn the meat and vegetable over while you are testing doneness. I go a couple hours. Make gravy from the juices. The onions and wine have a tenderizing effect and the smell of the wine cooking fills the house with a wonderful aroma.