Any good squirrel/rabbit recipes? - The HuntingPA.com Outdoor Community
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post #1 of 12 (permalink) Old 02-01-2019, 04:02 PM Thread Starter
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Any good squirrel/rabbit recipes?

Does anyone have their favorite squirrel recipe? Crock-pot? Potpie? Fried? I either do a stew in the crock-pot but want to attempt a potpie recipe here this weekend. Found a few good ones online that look amazing.

Just thought I'd see what you guys prefer. Have a great weekend everyone!
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post #2 of 12 (permalink) Old 02-01-2019, 07:56 PM
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I found this casserole in the game commission cookbook.
I'll share just this recipe. The cookbook has great recipes for all wild game. I have substituted and used hare or rabbit and it's awesome.
I cook the meat in a crockpot 12 plus hours and it falls off the bones.
You won't be disappointed.
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post #3 of 12 (permalink) Old 02-02-2019, 03:21 PM
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I de-bone all my rabbits and squirrels and use them pretty much any place you can use chicken. Pot pies and fried rabbit / squirrel pieces are by far my favorite two recipes, but I made a really nice rabbit corn chowder last week. Save the bones, throw them in a stock pot and cook them with a teaspoon or two of vinegar, root veggies and celery, and a bit of salt to taste for 4 - 5 hrs. Makes a wonderful broth. Make sure you cut off all the silvery tissue from the outside of the muscle. Makes the meat chewy / gamey and is easily removed with a good sharp fillet knife.
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post #4 of 12 (permalink) Old 02-02-2019, 03:49 PM
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My son and I love this recipe: Coat some cut-up rabbit in flour. I mix some Montreal Chicken and Old Bay Seasoning in the flour. Brown the rabbit in a frying pan with some olive oil. Don't need to cook it just brown it and transfer the browned rabbit to a baking dish. After browning the rabbit add some butter to the frying pan and sautee 3-4 cut up onions . Cover the rabbit pieces with the onions. Deglaze the pan with a 1/2 cup of wine (sherry is awesome) or apple cider and pour that and 1 can of chicken gravy over the rabbit & onions. Cover the baking dish with aluminum foil and bake at 325 for ~ 4 hours. Serve over rice or noodles. If you like mushrooms add some when you are frying the onions.
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post #5 of 12 (permalink) Old 02-02-2019, 04:10 PM
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Cut the rabbit into 6 pieces, 4 legs and two back pieces, (back cut in half) with the ribs removed. Place in a pot of salted water with a large carrot cut into about 4 pieces, a medium onion halved and a stalk of celery cut into 4 pieces. Put a lid on the pot and bring to a boil, then turn back to simmer and cook until you can easily pass a meat fork through a thigh. Skim the foam off the water as it forms and discard. When the meat is tender enough for the fork to easily pass through remove the meat from the pot and discard the vegetables. Mix flour salt and pepper in a bowl while the meat is cooking.
Dredge the meat in the flour, salt and pepper mixture and put into a skillet with about 1/4 inch of bacon fat and a little butter melted in the skillet. Place the meat in the skillet and fry till brown, not burned, you just want a crust, you do not have to cook the meat as it is already cooked. Turn once to brown the other side. Serve with mashed potatoes. Try not to fight over the piece with the back straps. The rabbit will be crisp on the outside and moist and tender inside. We save bacon fat and keep it in the fridge prior to small game season so we are prepared. Simple recipe and very delicious. We use the same recipe for squirrel.
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post #6 of 12 (permalink) Old 02-02-2019, 06:46 PM
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I like to put a couple rabbits in the pressure cooker. Cook em till meat comes off the bone easily. Shred the meat and mix with Sweet Baby Rays sauce. Kinda like pulled pork...Pulled Rabbit.
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post #7 of 12 (permalink) Old 02-06-2019, 08:55 PM
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* I start by cutting the rabbit into 6 pieces. The four legs and the back into 2 sections.
* I like to slow boil the pieces in water with onion or onion powder added. I like to have the water just barely boiling and let them cook about 1 1/2 hours until tender.
* Then remove them from the water and pat dry with paper towel.
* Coat the pieces with Vanilla flavored Greek Yogurt. I use a basting brush or small paint brush.
* Then I spoon Italian Style Bread Crumbs over the yogurt covered pieces which hold the bread crumbs very well. Progresso is the brand I am using.
* Brown them in a skillet with some olive oil or whatever you prefer.
* This yogurt and Italian Bread Crumb coating actually tastes good on other meats, too. I have used it on pork chops, venison steaks and lamb chops and liked it.
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post #8 of 12 (permalink) Old 02-06-2019, 09:27 PM
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Rabbits I treat like chicken. Squirrels I boil for a bit with sauteed onions, celery and carrots. let cool, reserving the broth, pull the meat and then treat like chicken. Pot pie or with dumplings usually, though sometimes breakfast hash.

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post #9 of 12 (permalink) Old 02-06-2019, 09:34 PM
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Quote:
Originally Posted by Bigbrownie View Post
I like to put a couple rabbits in the pressure cooker. Cook em till meat comes off the bone easily. Shred the meat and mix with Sweet Baby Rays sauce. Kinda like pulled pork...Pulled Rabbit.
Going to give that a try. Likely help encourage some of our younger folk to dig in. Thinking that would also be a good one for ground hogs.

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post #10 of 12 (permalink) Old 02-06-2019, 09:56 PM
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Dust in flour, pepper, salt and brown in skillet. Deglaze pan with some onions and garlic and a splash of wine. Braise in a light stock until the meat almost falls off the bone. Make whatever pan sauce you desire. I prefer a mushroom cream sauce but there are many options. Alternatively you can finish it on the grill with a bbq or buffalo glaze. Learn those kinda techniques and the customizations are endless.
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