Pest Control - CDT Gamo Hunter Elite + .177 Predator

[bassethound423]

Squirrel Fajitas with Spanish Rice

4 cups of squirrel                                                              
1 bag Bird's Eye frozen chopped onions and peppers      
1 packets of fajitas seasoning                                            
1 packet of Knorr (formally Lipton) Spanish rice
1 package large flour tortillas
1 slicing tomato
1 alvachado (optional)
sour cream
Shredded Cojack, Cheddar or mexican mixed cheese


On back burner prepare Knorr Spanish rice as directed by package.

Place frozen chopped onion and peppers in large skillet and saute in own juices until just before tender. Add fajitas seasoning,  water requirred by seasoning packet (about a half cup), and squirrel. Stir until hot.Chop tomato and alvachoda into small chunks in a bowl. Place spoonful of spanish rice on flour tortilla and spread to make and elongated bed, spoon up squirrel fajita mixture onto rice bed, garnish with tomato and alvachodo mixture, sour cream, and cheese. Roll like a burrito.

These can be individually wrapped in Saran Wrap and frozen for a quick nuclear meal on the go.
 

 

[bassethound423]

Squirrel Pasole'

1/4 cup olive oil
1 large onion
4 cloves of chopped garlic
1 cup chopped celery
2 tsp ground cummin
1 tsp ground chipole pepper
1 tsp crushed red pepper
2 cans Old ElPaso chopped green chiles (drained)
1 can white beans (drained)
1 can hominey or white corn (drained)
1 quart chicken broth
2 1/2 lbs of squirrel (about six squirrles)

In a large dutch oven saute onions in oil until just before tender and add garlic and celery. Continue sauting until onion is tender. Add remained of ingredants and simmer for atleast 1 hour. Can be done at camp over fire.

[bassethound423]

Squirrel Fettuccine Alfredo

1 package of Betty Crocker Fettuccine Alfrado Chicken Helper
4 cups of squirrel

Parpare Fettuccino Alfrado as per package directions replacing chicken with squirrel.

[bassethound423]

Squirrel Pot Pie

1 1/2 cups sliced fresh mushrooms
1 cup red and /or green bell pepper cut into strips
1/3 cup butter
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sweet hugarian paprika
3 cups of squirrel
1/2 cup milk
3 cups of chicken broth
1 Tbsp fresh lemon juice
1 batch of sage biscuits (see below)

In a 10  inch cast iron skillet cook mushrooms and peppers in 1 tbsp butter until tender. Remove from pan and set aside. Melt remaining butter, stir in flour and seasoning. Add chick broth and milk, cook until mixture boils and thickens. Stir in squirrel, vegtables, and lemon juice heat until warm. Place sage biscuit wedges on top of squirrel mixture and bake @ 350 for 35 to 45 minutes or until biscuits are done.

Sage Biscuits

2 cups of flour
4 tsp baking powder
1 tsp salt
1 tsp rubbed dried sage
1/2 tsp cumin seed
6 Tbsp shortening
3/4 cup milk
2 tsp light corn syrup
1 tsp water

Combine flour baking powder, salt, sage and cumin in mixing bowl cut shortening until crumbly. Add milk and mix to moisten flour. Shape into a ball, turn out onto a lightly floured surface. roll or pat into 8 inch circle. Cut into wedges and use as directed above.

May be cut with floured 2 1/2 round cutter, Brush tops with syrup and water mixture, placed on an ungreased baking sheet.
Bake at 450 for 12 minutes or until golden brown.