Is it "young tail"?
Is it a reference to slave food in horrible times?
what is it?
wondered since 1987.

I bet this has been covered, but the search function hasn't worked for years now this site....

i've always thought it is what it is...

http://www.conservation.s.../11/30.htm

http://www.wnrmag.com/sto...uirrel.htm

http://www.mikewest.net/s...balls.html

http://home.earthlink.net...unswke.htm


The aftertaste just lasts and lasts ...

. ...

langebleu said:

poor squirrelies.

grody to the max!

langebleu said:

It's poon tang.

Oliver said:

the blood's real good if you drink it real fast...








































that's just nasty.

I was just going to ask this same question. Is it some inside joke or something?

Don´t know, but what I DO know is that in Latvia squirell means vaverite and it´s also a slang term for pussy.

Its me you crazy fool!

SquirrelMeat said:

you're in a bucket? how do you type?

I prefer Bob George!


.
[Edited 4/20/05 6:03am]

Handclapsfingasnapz said:

Brother Maurice does it for me!

SquirrelMeat said:

ohh yeah....

Squirrel and Dumplings
In a large pot, place 6 skinned and cleaned squirrels, 1 chopped onion and a stalk of chopped celery. Cover with water; add 3 chicken bouillon cubes and 2 tablespoons butter; cover and boil until squirrels are tender--about two hours. Remove and de-bone squirrels. Strain broth and set aside.

With a fork, mix 1 1/2 cups white flour, 1 egg and 1 cup broth, then continue adding flour until the dough no longer sticks to the bowl and is a consistency that can be rolled out. Roll dough out 1/4-inch thick on a floured surface, then with the tip of a sharp knife, cut dough into long, 2-inch wide strips. Cut the strips crossways every 3 inches to make 2- by 3-inch dumplings.

Return broth to the large pot and place under high heat. Bring to a boil and add squirrel meat, 1 can cream-of-chicken soup and 1 can mushrooms or 1 cup of freshly sliced mushrooms. One by one, add dumplings. Reduce heat to low and cook until done. Add salt and pepper to taste.

Barbecued Squirrel
Place the squirrels you wish to cook in a large pot. Cover with water and add plenty of seasoned salt. Boil covered for two hours. Lay two large pieces of heavy duty tinfoil across each other on top of a large serving tray.

Remove squirrels from pot and place them on the tinfoil and serving tray. Add 1 cup broth and cut into pads 2 tablespoons butter and distribute them evenly over the tinfoil. Fold edges of tinfoil over squirrels and place tinfoil and squirrels on grill over low charcoal fire. Cook for 45 minutes.

Remove squirrels from tinfoil and place directly on grill. Brush on barbecue sauce and cook for another 15 minutes. Remove and serve.

Squirrel Salad
Boil 6 squirrels until tender. The last five minutes of cooking time, add 3 eggs still in their shells. Remove squirrels and eggs from pot and let cool. De-bone squirrels. Peel eggs. In a food processor, grind meat and eggs separately. Place in a large bowl and with a spoon or fork, mix in mayonnaise or sandwich spread and pickle relish to desired consistency and taste. Serve on toast or crackers with your favorite garnish.

Squirrel Spaghetti
In large pot, boil 6 to 8 squirrels until tender in water seasoned with 2 chicken bouillon cubes, 1 stalk chopped celery, 1 bay leaf and 1 teaspoon pepper. Strain and reserve 2 quarts broth. In a large roaster pot over medium high heat, brown 1 pound spaghetti in 2 tablespoons olive oil; stir often to avoid burning.

With spaghetti browned, add 2 cans crushed stewed tomatoes, 1 can of a tomato-pepper mixture, 2 cans chopped mushrooms with juice, 1 clove garlic chopped fine, squirrel meat, 2 quarts broth, 1 teaspoon salt and 1/2 teaspoon pepper.

Bake covered in 350 degree oven for two hours. Stir often, uncover last 20 minutes of cooking time and sprinkle with Parmesan cheese and leave uncovered. If you have no squirrels, this recipe works well with one large stewing chicken.

Squirrel Italian
Brown 2 butchered and floured young squirrels in 2 tablespoons oil. Add 1 chopped onion and 1 sliced green pepper. Sauté. Add 1/2 teaspoon oregano, 1/4 teaspoon mace, 1/4 teaspoon cloves and 1/2 cup dry white wine. Cover and simmer 20 minutes. In a separate pan, sauté 1/2 pound fresh mushrooms in butter. Add to 1/2 cup tomato sauce. When hot, pour over squirrels and serve.

Pan-Fried Squirrel
Cut and separate hind legs, front legs and backs of 4 young squirrels. Dredge pieces in flour mixed with pepper and plenty of your favorite seasoned salt. Pour enough vegetable oil in skillet to cover the bottom to a depth of about 1/3-inch and heat to medium-high. In hot oil, cook squirrel until well-browned on all sides. Turn, taking care to avoid knocking off coating. Reduce heat to medium-low, cover skillet and cook until pieces are fork-tender, about 25 minutes

Tastes like chicken.
[Edited 4/20/05 6:30am]

Country folks in the US still eat squirrel all the time...

Heiress said:

I prefer to eat beaver.

SquirrelMeat said:

Change your name to "beaver meat."

I hate squirrels. They are just rats with (much) hairier tails.

jone70 said:

but they're so cute...

I it is mean to any animal!

It made me chuckle when I was watching one of those holiday programmes where peopel do house swaps from different countries...there were a coupel of dumb yanks on ther ethat said there was no way that they were going to eat Squirrel when they came to the UK...they thougt it was a traditional dish

Handclapsfingasnapz said:

A Squirrel killed my brother neil. I'm glad Maurice eats Squirrel in a family sized KFC bucket.