#squirrelshape

[Gellar]

Get the extra large rolls or use 2 per roll up.

Parker Hall’s Famous Squirrel Rollups

When you eat as many squirrels as Parker Hall, you need to find ways to move beyond the classic recipes. His squirrel rollups are a novel way to cook this delicious meat, and it’s kid friendly. The recipe is fairly simple. Once you have it down, you can adapt it to your own tastes and fill the...

www.themeateater.com

I made some of those earlier in the fall. They were excellent. Yours are a lot prettier then mine.

 

[RobertD]

@CowboyLeroy made a bunch of those squirrel crescent roll things a while back for a family event and told everyone it was pork. Forced conversion to the practice of squirrel eating.

 

[BAKPAKR]

So far this morning:

Squirrels - 1, BAKPAKR- 0.

 

[CowboyLeroy]

@CowboyLeroy made a bunch of those squirrel crescent roll things a while back for a family event and told everyone it was pork. Forced conversion to the practice of squirrel eating.

Mama was pissed

 

[DouglasR]

I made some of those earlier in the fall. They were excellent. Yours are a lot prettier then mine.

They got prettier as I went.

 

[Irrelevant]

They got prettier as I went.

The inverse results of friday nights at the bar.

 

[Perlodid]

I don't have any beautiful rimfires like Brent or BAKPAKR, but I had to give it a shot today. First time out specifically for squirrels in a couple of years for me. Felt good to chase them again.

 

[Gellar]

I got 1 this afternoon. I should have had at least 3. I’m up to 12 for the fall.

 

[Laelkhunter]

Forgive me for asking, because I’ve never had squirrel… But in the city they’re basically rodents. Are they better eating, living out in the wild?

We make them in a file (pronounced fee-lay) gumbo. Instead of chicken we put the squirrel meat in, with smoked sausage. Wonderful cool weather meal.

 

[Gellar]

We make them in a file (pronounced fee-lay) gumbo. Instead of chicken we put the squirrel meat in, with smoked sausage. Wonderful cool weather meal.

What a tease. We need more information and a picture

 

[jbseamus83]

Definitely brine them. Grandma always soaked them overnight in buttermilk but who keeps buttermilk in there fridge these days?

I don't keep buttermilk, but I use regular milk with some vinegar hot sauce mixed in. Works great. Poke the meat with a fork and let them soak in it for about 8 hours and then fry those legs up. They are amazing.

 

[Willy Dee]

We make them in a file (pronounced fee-lay) gumbo. Instead of chicken we put the squirrel meat in, with smoked sausage. Wonderful cool weather meal.

Recipe?

 

[Laelkhunter]

Recipe?

What a tease. We need more information and a picture

Sorry, but my abilities fall short of posting pictures, etc I googled a recipe that comes very close. I found it at "allrecipes", listed as Cajun chicken and sausage gumbo. Very close except I don't use bell pepper or celery. Brown the squirrel pieces in the oil, then put them in a warm oven while you prepare the roux. After you add the pieces to the gumbo, you cook it for about an hour, and take the squirrel pieces out, debone them, then put the meat back in. That's how we do it. If you can find File powder, don't put any in your gumbo until you put the gumbo in your bowl. If you put the powder in the pot, it tends to make it a little slimy. We eat it over rice, and keep the potato salad seperate.

edit... Forgot to add a very seldom mentioned tip. After the gumbo has been simmering a while, you will see "clear" liquid (grease) accumulating on top of the gumbo. This is from the fat from the sausage. Get a spoon and scoop the clear liquid off and dispose of it in a jar to be put in the trash (NOT DOWN THE SINK DRAIN !!). You don't want to eat a spoonful of the grease when you are eating the gumbo, it's heartburn in a spoon.

 

[Willy Dee]

Sorry, but my abilities fall short of posting pictures, etc I googled a recipe that comes very close. I found it at "allrecipes", listed as Cajun chicken and sausage gumbo. Very close except I don't use bell pepper or celery. Brown the squirrel pieces in the oil, then put them in a warm oven while you prepare the roux. After you add the pieces to the gumbo, you cook it for about an hour, and take the squirrel pieces out, debone them, then put the meat back in. That's how we do it. If you can find File powder, don't put any in your gumbo until you put the gumbo in your bowl. If you put the powder in the pot, it tends to make it a little slimy. We eat it over rice, and keep the potato salad seperate.

Thanks!

 

[longbow51]

After listening to Hank Williams Sr. for 50 years I finally know what file gumbo is! Thanks man.

 

[Gellar]

Sorry, but my abilities fall short of posting pictures, etc I googled a recipe that comes very close. I found it at "allrecipes", listed as Cajun chicken and sausage gumbo. Very close except I don't use bell pepper or celery. Brown the squirrel pieces in the oil, then put them in a warm oven while you prepare the roux. After you add the pieces to the gumbo, you cook it for about an hour, and take the squirrel pieces out, debone them, then put the meat back in. That's how we do it. If you can find File powder, don't put any in your gumbo until you put the gumbo in your bowl. If you put the powder in the pot, it tends to make it a little slimy. We eat it over rice, and keep the potato salad seperate.

Do you put the squirrel in the crockpot first or is it tender enough by just simmering in the gumbo.

Sorry for all the questions. I love Cajun cooking and NE Iowa isn’t a exactly a hotspot for it!

 

[Laelkhunter]

Do you put the squirrel in the crockpot first or is it tender enough by just simmering in the gumbo.

Brown the squirrel in the pot in a little oil (Crisco is what we use), then put the squirrel in a warm oven to keep it while you are making the roux in the pot with the oil and flour. It probably wouldn't hurt to cook the squirrel in a crockpot, but it's just an unnecessary step, and another pot to clean. It will be tender enough after simmering in the gumbo for an hour. Before serving, I usually remove the squirrel pieces, debone them, then add them back to the pot. Otherwise, you will scoop up meat with bones in your spoon and have to "slow down" while you are eating the gumbo. If you hunt with a shotgun, deboning also helps locate some stray lead shot if you missed any during the cleaning of the squirrels.

 

[Laelkhunter]

Most important part of the gumbo is the roux. You can't rush it, and you don't want to burn it. It will make the gumbo taste sour. Should take about 20 to 30 minutes of constant stirring to get the right color. Follow the directions in the "Allrecipes", and if the gumbo isn't dark enough, add a tablespoon or two of "Kitchen Bouquet", if it is available. And gumbo and potato salad always taste much better the next day after they have set in the fridge overnight.

Sorry if I hijacked this thread.

 

[DouglasR]

This one’s for the homies who aren’t excited to hit the fridge for 3 day old leftover elk heart.
Such a versatile ingredient.

 

[Laelkhunter]

Anything in a pastry shell like that is delicious anytime.