| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
4 |
Servings |
INGREDIENTS
| 4 |
|
Squirrels |
|
|
Salt and lemon pepper |
| 1 1/2 |
c |
Flour |
| 1 |
c |
Wild rice |
| 1 1/2 |
c |
Chopped celery |
| 2 |
lg |
Bell peppers; chopped |
| 1 1/2 |
c |
Tart apples; chopped |
| 1 |
c |
Sliced mushrooms |
INSTRUCTIONS
Squirrel hunting is underway in Tennessee and Arkansas and will begin in
Mississippi Oct 17. Hunters will soon have a supply of nutcrackers in the
freezer.
Select four young tender squirrels and try this recipe that's a far cry
from the conventional fried or stewed recipe.
Cut squirrels in serving pieces and sprinkle with salt and lemon pepper to
taste. Roll in flour, coating meat generously.
Place pieces in greased casserole with lid and sprinkle with rice (long
grain and wild rice mixture can be used), peppers, celery, apples and
mushrooms.
Cover with boiling water and bake at 325 degrees for 1 hour or until meat
is fork tender.
Serve with a green vegetable of choice and hot cornsticks. This dish is
enough to serve four people.
"WILDLIFE GOURMET", MEMPHIS
COMMERCIAL APPEAL, FALL 1987
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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