By: Chef Tim
Chef Tim, the conservation warden who heads the Bureau of Enforcement and Science at the Wis. Department of Natural Resources, has a tasty easy squirrel dish that just might open the door to a new outdoor activity for you, your family and friends. You must bag your own squirrels, Chef Tim says. Its a great family outing hunt for that days dinner. Its self-sufficiency at its finest.
Gray and fox squirrel season starts September 17 and ends Jan. 31, 2012.
Skin and clean your squirrels thoroughly. Instead of quartering them, fillet the meat off the legs and back.
- Four medium-size squirrels, drawn, skinned, and cleaned (or filleted)
- 1/2 lb. black-eyed peas3 medium onions
- 2 small carrots
- 1/2 package of frozen sweet peas. Canned varieties work, too
- 1/4 lb. smoked link sausage
- Bacon fat or lard (Olive Oil or canola oil)
- Salt and pepper
- 1 cup chicken broth (can make with chicken bouillon)
For the slow cooker: Serves two
NIGHT BEFORE COOKING: Put the squirrels into salted water and hold overnight in the refrigerator; the next day, rinse and pat dry.
- Bring 4-6 cups of water to vigorous boil in a large saucepan, then add the black-eyed peas to it.
- Boil furiously for 2 minutes, then remove from the heat and cover; hold 15 minutes and drain.
- Quarter (or fillet) the squirrels, and dredge with flour or corn meal.
- Sauté in a skillet in hot bacon fat or lard until golden brown,
- Drain on a paper towel and place in a crock-pot.
- Chop the onions coarsely, and sauté in bacon fat and pan drippings (olive or canola oil) until translucent. Then add to the pot.
- Cut the carrots into 3/4-inch lengths, and the sausage into 1/8-inch discs.
- Next, add them along with the frozen peas and the cooked black-eyed peas.
- Salt and pepper to taste and stir gently.
- Add the chicken broth and cook in the crock pot for 8 hours on low setting, or until the meat is almost falling off the bones.
For a different flavor, you can substitute navy beans for the black-eyed peas.
Chef Tim reminds readers that consuming raw or uncooked food can be harmful to your health, and increase your chances of acquiring a foodborne illness.
Wisconsin Department of Natural Resources
Last Revised: Thursday, July 12, 2012