Well, now, you come here and let me tell ya about this squirrel soup. Y’all ever heard of it? If not, you’re missin’ out, let me tell ya. Some folks might turn their noses up at it, but I reckon that’s just ‘cause they don’t know what they’re missin’. Squirrel meat, it’s soft as butter and mighty tasty if you cook it right. Not too gamey like some of them other critters, no sir. It’s just right. I got a recipe here that’ll make you wanna go out and catch yourself a squirrel, and quick too. You’re gonna need a few things first.
Ingredients:
- 3 to 4 squirrels, skinned and quartered
- 2 cups of buttermilk (helps tenderize that meat)
- 2 tablespoons of all-purpose flour
- Salt and black pepper (to taste)
- 2 cans of cream of mushroom soup
- A bunch of mushrooms, chopped up real nice
- Some rice (don’t matter what kind, just enough to make a bed for them squirrels)
First thing you do, you take them squirrels, and you soak ‘em in buttermilk for a good couple hours. Ain’t no rush here, let ‘em soak up that flavor, and get real tender-like. If you’re in a hurry, I reckon you could skip that step, but I always say, the longer the better.
Next, you’ll need to fry ‘em up. I know, some folks like to just boil ‘em, but I say fry ‘em first. Take a big ol’ skillet and melt you some butter or pour in a little oil. When it’s hot enough, throw them squirrels in there. You’ll want to brown ‘em up real good on all sides. You ain’t lookin’ to cook ‘em through just yet, just get that nice golden color on the outside. Once they’re browned, you can take ‘em out and set ‘em aside.
Now, grab you an onion and an apple. Don’t ask me why, but the apple gives it a good taste, and the onion, well, it just makes it better. Chop them up and throw ‘em in that same skillet. Let ‘em cook until they soften up some, about five or ten minutes.
After that, you’ll want to throw them squirrel pieces back in, and cover ‘em up. Turn the heat down low and let everything simmer together. Once it’s all in there, you throw that pan in the oven. Preheat that oven to 300°F. Let it cook for about an hour to an hour and a half. I usually check on it now and then, make sure it ain’t dryin’ out. You can add a little water or broth if it looks like it’s gettin’ too dry.
While that’s cookin’, go ahead and get your rice ready. You don’t want it to be too cooked, just enough to make a soft bed for the squirrel to rest on. Once that rice is ready, spoon it into a big ol’ baking dish. Cover the rice with two cans of that cream of mushroom soup. Don’t be shy, spread it all over the rice. Then lay your squirrel halves right on top of that soup. Salt and pepper ‘em real good, don’t skimp on that!
Now, cover that dish up and put it back in the oven, low and slow, for another 45 minutes to an hour. You’ll know it’s ready when the squirrel just falls off the bone, and that soup gets all thick and rich. It’s enough to make your mouth water just thinkin’ about it.
Serving:
When it’s done, you just serve it up with some cornbread or biscuits if you got ‘em. You’ll wanna sop up that gravy, trust me. And don’t forget to tell folks you made it with your own two hands. Might even make you feel like a real chef, huh?
Now, I’ve cooked this here squirrel soup for years, and let me tell ya, it’s a winner every time. The meat is tender, the soup’s creamy, and it all comes together so good. If you’ve never tried squirrel, well, you might just find yourself makin’ it again and again. Ain’t no fancy restaurant got nothin’ on this right here.
So, next time you’re out in the woods, and you see one of them squirrels runnin’ ‘round, think about this recipe. Go ahead, give it a try, and you’ll see for yourself why folks around here swear by it.
Tags：[squirrel soup, wild game recipes, squirrel meat, homemade soup, game meat, southern recipes, comfort food, easy dinner recipes, rustic cooking]
