June 28, 2021
As promised, friends‒here is my squirrel perloo! I'll leave the recipe below but next time I make it, I will probably go for 4 squirrels to the ratio of rice & veggies that I used.
It turned out similar to the "Spanish Rice" dish my mom made growin up. Not that that's any reference to you all, but maybe you've had some Spanish rice you can conjure up a memory of!
Anywho . . . it was pretty darn tasty! And the leftovers went into burritos and then quesadillas the next day. Quite the successful dish to feed a small tribe :)
Would love to hear if anyone has any other squirrel recipes they love! I think next I might try squirrel n dumplins!
I slow cooked the squirrel first on low for about 24 hours with chicken bullion and onion slices. (Next time I wouldn't go so long because the bones started to get weak and made the de-boning process more difficult). I deboned the meat and then placed it back in the broth to add to the dish later.
Sauté the carrot, celery, onion, green pepper and garlic for about 10 min
Add any powdered spices and seasonings you like: cumin, oregano, Cajun spice, cayenne, smoked paprika, garlic powder, onion powder, etc. and salt. Cook for a few minutes.
Add a can of diced tomatoes (or better yet fresh from the garden) and cook until water is cooked out.
Add broth with squirrel meat and rice in appropriate ratio and cook with lid on for 20 min.
I served it in a bowl with chopped red onion and sour cream, similar to how I eat chili and it was delicious! (sorry no picture‒I was too hungry at that point!)