Wednesday, June 25, 2008

crock pot squirrel recipe, and more!

i've been having a hard time figuring out my work/work out schedule since my kids have been home from school. and our dinners (since we're going to the pool everyday) have been a little rushed and late. so, i was looking to ease things up a bit with some crock pot recipes. i googled 'crock pot recipes' and found lots of random disgusting things. but, i trusted '' because there are lots of reviews and i've heard good things about it. BUT, look at some of these recipes:


* 2 squirrels - skinned, gutted, and cut into pieces
* 4 large potatoes, quartered
* 1 pound carrots, chopped
* 1 green bell pepper, chopped
* 4 onions, sliced
* 2 cups water
* 1/4 medium head cabbage
* 1 teaspoon salt
* 1 teaspoon ground black pepper

1. In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
2. Cover and cook on low setting for 8 hours.

* 4 pounds boneless venison roast
* 1 1/2 cups ketchup
* 3 tablespoons brown sugar
* 1 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon soy sauce
* 1 tablespoon liquid smoke flavoring (optional)
* 2 teaspoons celery salt
* 2 teaspoons pepper
* 2 teaspoons Worcestershire sauce
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/8 teaspoon ground nutmeg
* 3 drops hot pepper sauce
* 14 hamburger buns, split

1. Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, Liquid Smoke if desired and seasonings. Pour over venison. Cover and cook on high for 4-1/2 to 5 hours or until meat is tender.
2. Remove the roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using to two forks; stir into sauce and heat through. Using a slotted spoon, spoon meat mixture onto each bun.

* 1 beef tongue
* 1/2 white onion, sliced
* 5 cloves garlic, crushed
* 1 bay leaf
* salt to taste
* 3 tablespoons vegetable oil
* 5 Roma tomatoes
* 5 serrano peppers
* salt to taste
* 1/2 onion, diced
* 2 (10 ounce) packages corn tortillas

1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shre tongue meat into a tortilla and spooning salsa over the meat.

And I loved some of the reviews for the squirrel:

"This is just the way my mom used to cook squirrel"

"Y'all should try this! The hard part is skinning it, but once that's done, its easy as apple pie!"

"This is the first time i tried squirrel w/cabbage,it was pretty taisty,this is a good recipie" (love the spelling!)

And, while I was looking for a photo to go with this post, I discovered an this exciting website where I can buy freeze-dried, canned squirrel, bone in or bone out. I'm thrilled! Now I've got my summer menu all planned!


Kathy said...

I can't believe that!! So disgusting! Those reviews are hilarious! I can NOT imagine skinning a squirrel and feeling that I was getting my money's worth. I skinned a bunch of chicken legs recently and could hardly stand THAT!

Growdey! (is that how you spell "growdey"?)

Stepi said...

Yuck! We always gross the kids out at the store by showing them beef tongue. It makes me gag!

But I have had venison stew a la Uncle Bill and it was not bad at all. He cooked it in a dutch oven all day.

I just asked Vaughn if he has tasted squirrel because he used to hunt them as a kid in the woods behind his house. He said he had it once at a friends house and that it was good and he liked it. Hmmm.... I guess I don;t know all there is to know about Vaughn!

tina said...

i wasn't really considering the flavor of the squirrel--it's just the idea that's disgusting. same with deer and tongue.

Belva said...

I will have to send these recipes to the Simmons in Siberia. Doug hates squirrels in his backyard. When he catches them in a 'have a heart' trap he sprays their tails red and takes them across the river to make sure they never return. He also showed me a web site that shows a squirrel sling shot that first traps the squirrel and then corrals the squirrel into a giant sling shot and flings the little furry animal into his neighbor's backyard. Very fun to watch.

I have one question.. are any of these recipes gluten free?

Time to hear from Emily who has some great "hot dogs- from breakfast to dessert" recipes.

Again, Emily... we need your cake balls recipe for a summer treat.

Thanks for the recipes, tina..we have a year's supply of squirrels in our backyard. We should try some during this summer of high gas prices and food shortages.

Alison said...

Hello. You've used my copyright picture of an English red squirrel to illustrate this article. The red squirrel is threatened in England and should never be trapped or killed deliberately. Could you please remove this photo from your site; it is not in the public domain.

Yours sincerely

Alison Scott

Kathy said...

Sorry about the copyright. Reading this post, it seems obvious that we are not advocating killing squirrels of any kind or eating them.

Noel Wright said...

I found your blog looking for a way to cook squirrel in the crockpot. I thought the recipe sounded pretty good though I'm not a fan of cooked cabbage! I've got two squirrels in the freezer ready to eat (which tastes like dark meat chicken to us) and guess I'll have to look elsewhere for more recipes. I feed our family of 2 for 2 meals on one squirrel by the way!

jonasan said...

it's not as bad as you think. squirrel is friggin delicious. i am about to cook my own right now.