BigRob Veteran Location: Long Beach, CA
| Skwurlsyeah man....them varments make good eatin in Georgia.
I used to take out the little bastards with my Daisy pellet gun.
Then my dad found out we wre killin all the squirrels in the neighborhood and just leaving them there.
Boy I got a butt whippin, big time! Then afterwards, he showed me how to skin and gut one in 5 seconds flat.
Pan fried is ok, but I prefer them in a pie.
Grandma's Squirrel Pot Pie
1 cup Bisquick (Original Recipe)
1 cup of milk
2 cans cream of mushroom soup
1 can sliced mushrooms (drained)
1 one pound bag frozen mixed vegetables (thawed and warmed on stove top)
2 large eggs
3 guttted/skinned/boiled/de-boned large gray squirrels cut into chunks.
1 teaspoon pepper
2 teaspoons salt
Pre-heat oven to 400 degrees.
mix eggs, bisquick and milk with a fork til blended well and set aside.
mix soups, meat and vegetables in ungreased 9 inch baking pan.
Pour blended batter on top til covered completely.
Cook 45 minutes or until crust is golden brown.
Notes from BigRob: for variety soups can be interchanged with cream of brocolli, cream of asparagus, cream of celery or cream of chicken.. Makes a hearty meal for 4 adults/ feeds six children/entire village in the phillipines...
One note of caution: Watch out for lead pellets or BB's when eating. Ha! Sometimes one or two gets missed when cleaning the meat after the hunt....
The one...... the only... The BigRob |