Chip and Dale continue to bedevil my garden

Regular readers of this space may remember the problems that I have with old chip and dale. They eat my tomatoes. They eat my roses. Those )(*&!@#$ squirrels just won't leave my garden alone.

Most recently, they have been attacking my rasberry and blueberry plants. I planted them a few weeks ago, and I think that the plants will probably have to be pulled up.

Anyway, a friend sent me this possible set of solutions to the squirrel problem. Alas, squirrel isn't kosher. However, I encourage any readers of this space to consider ...

SQUIRREL * (See Below for Slow cooked recipe)

Squirrel is one of the most tender of all wild game meats. The rosy
pink to red flesh of young squirrel is tender and has a pleasing
flavor. The flesh of older animals is darker red in color and may
require marinating or long cooking for tenderness.


PREPARING FRIED SQUIRREL

After cleaning, cut up for frying, soak overnight in salt water.
Before frying (like chicken exactly) put squirrel in cooker oven with
water and "par boil" until meat is tender when stuck with fork. Don't
cook until meat falls off bones - as you want to batter it with flour
to fry (not too fast) like chicken. Season with salt and black pepper
to taste.


Rinse skinned squirrel in cold water and pat dry, dip in buttermilk
and then in seasoned flour and fry in hot fat just as you would a
chicken.

If the squirrel is young, you probably will not need to steam the
meat. If there is any doubt, drain off excess fat in the skillet, add
about a cup of water or wine if you prefer, and steam covered for
about 15 minutes. Or you may wish to pressure cook the meat for an
additional 5 to 10 minutes.

Make gravy in the frying fat by adding the leftover seasoned flour
and milk or water. Serve over rice or with hot biscuits.

FRIED SQUIRREL

1 young squirrel, cut in pieces
1/2 cup flour
1/2 teaspoon salt
1/4 cup shortening
1/8 teaspoon pepper

Mix salt and pepper with flour. Shake pieces of squirrel in flour
mixture and brown in melted shortening in a heavy skillet. Lower the
heat after browning and cover the skillet tightly. Cook over low heat
for 1/2 to 1 hour or until well done. Remove cover during the last 10
minutes to crisp outer surfaces.

SQUIRREL FRICASSEE

1 young squirrel, cut in pieces
3 slices bacon
1/2 teaspoon salt
1 tablespoon sliced onion
1/8 teaspoon pepper
2 teaspoons lemon juice
1/2 cup flour
1/3 cup beef or chicken broth

Rub pieces of squirrel with salt and pepper and roll in flour. Pan
fry with chopped bacon for 30 minutes. Add onion, lemon juice and
broth and cover tightly. Cook slowly for 2 hours. Just before
serving, remove squirrel and make gravy by adding water or milk and
flour to the pan drippings.
Variations: Add l tablespoon paprika, 1/8 teaspoon cayenne, l sliced
tart apple and 2 cups broth instead of bacon and lemon juice called
for in this recipe.

SQUIRREL STEW

Use a cleaned and skinned squirrel cut in serving size pieces.

4 ribs of celery, cut diagonally
1 small bay leaf
Small whole onions
Small whole potatoes
Salt, pepper and Worcestershire to taste

Place squirrel pieces in Dutch oven or heavy skillet with a lid.
Cover with water and steam until the meat is nearly tender. Add the
vegetables and seasoning and cook until just tender.

If a thickened gravy is desired, add l tablespoon of corn starch
dissolved in one-half cup of water just before serving.

This is good served with corn bread. One squirrel will serve two or
three people.

BRUNSWICK STEW

3 squirrels, cut in serving
1 cup chopped onion pieces
4 cups or 2 No. 303 cans tomatoes
3 quarts water
1/4 cups diced bacon
2 cups diced potatoes
1/4 teaspoon cayenne
2 cups lima beans
2 teaspoons salt
2 cups corn
1/4 teaspoon black pepper

Place squirrel pieces in a large kettle. Add water. Bring slowly to
boil; reduce heat and simmer 1 1/2 to 2 hours, or until meat is
tender, skimming surface occasionally. Remove meat from bones and
return to liquid. Add bacon, cayenne, salt, pepper, onion, tomatoes,
potatoes and lima beans. Cook l hour. Add corn and continue to cook
10 minutes. Serves six to eight.
Note: This recipe is particularly suitable for older, less tender
animals.


BRUNSWICK STEW (100 year old recipe)

Boil 2 good sized chickens or 4 squirrels in water
Add to the meat a generous supply of tomatoes and potatoes. When done add ten or twelve ears of corn. Remove the meat, cut into small pieces and return to the fire. Cook until very tender and thick. Seasoning with butter salt and pepper.


BROILED SQUIRREL

1 squirrel
1/8 teaspoon pepper
1 teaspoon salt
1/2 teaspoon fat
Lemon wedges

Clean squirrel. Rub with slat and pepper. Brush with fat and place on
a broiling rack. Broil 40 minutes, basting every 10 minutes with
drippings. Squeeze lemon on squirrel before serving.
Serves two to three.


* SLOW COOKED SQUIRREL

*

Slow Cooked Squirrel
Submitted by: Bobbie Jo
Submit a recipe photo
"This stew recipe is for those of us who are hunters and are more of
the country ilk. It is easy that you can go to work while it simmers
in your pot and when you return home, dinner is ready." Original recipe yield: 6 servings.

Prep Time:
20 Minutes
Cook Time:
8 Hours
Ready In:
8 Hours 20 Minutes
Servings:
6 (change)

INGREDIENTS:

* 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

DIRECTIONS:

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.

Now, none of these recipies are mine. I just present them to you as a possible solution we can take to our infestation problem.

And, please keep in mind, my tongue is firmly in cheek.