Squirrel Recipes

Joan Cone, a Williamsburg, Va.-based cook and author of the self-published Easy Fish and Game Cooking, recommends squirrels for slow roasting and casseroles.

"Squirrels, although rodents, are not rats," she writes in her book,
"Squirrel -- Not a 'Tree Rat' But A Treat." "Furthermore, they are
both vegetarians and a real menace to any nearby garden. Even more
important, they are delicious when properly prepared. So, the squirrel
is a sporting opportunity and a culinary delight. Both our common
gray squirrel and the fox squirrel can provide a real treat for family
and friends."

For stews and casseroles, she prefers precooking the critters --
skinned and cleaned, at a slow boil in a deep pot with
lots of water until the meat is fork-tender.

Sumptuous Squirrel Casserole

3 cups boned, cut-up cooked squirrel
1/2 cup milk
1/2 cup dairy sour cream
1 can (10 3/4 ounces) condensed cream of chicken soup
3/4 cup biscuit baking mix
1/4 cup cornmeal
3/4 cup milk
1 egg
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees. Heat squirrel, the milk, sour cream and
soup to boiling. Spoon into a 13 by 9 by 2-inch baking dish. Beat the
remaining ingredients, except the cheese, with a wire whisk or hand
beater until almost smooth. Pour evenly over hot squirrel mixture.
Sprinkle with cheese. Bake, uncovered, until the top is set and soup
mixture bubbles around the edges, about 20 to 25 minutes. Serves
six.