spectr17
10-24-2002, 01:17 AM
December 16, 2001
By Robert Pavey, Augusta Chronicle Outdoors Editor
Gray squirrels, a traditional staple of country cooking, often are overlooked by today's wild-game cooks. Here's Tom Lewis' recipe for one of the finest dishes that ever graced a table. You won't be disappointed.
BARBECUE SQUIRREL
5 squirrels, quartered
1/2 cup vinegar
2 large onions
3 cloves garlic
1 stick butter
3 cups ketchup
1/2 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup yellow mustard
1 tablespoon brown sugar
3 tablespoons dark molasses
black pepper
Soak squirrel overnight in refrigerator in pot of water with vinegar. Then add one onion (quartered) and garlic cloves and simmer on low for one hour. Remove from heat, drain all liquid and set aside. In large skillet, melt butter and add one finely chopped onion and saute until browned. Then add ingredients for barbecue sauce: ketchup, soy and Worcestershire sauces, mustard, brown sugar and molasses. Add pepper to taste and bring to low boil. Stir in squirrel and simmer on medium or low heat for about an hour. The squirrel will be tender, almost falling from bone. Serve with cornbread or biscuits and a vegetable.
By Robert Pavey, Augusta Chronicle Outdoors Editor
Gray squirrels, a traditional staple of country cooking, often are overlooked by today's wild-game cooks. Here's Tom Lewis' recipe for one of the finest dishes that ever graced a table. You won't be disappointed.
BARBECUE SQUIRREL
5 squirrels, quartered
1/2 cup vinegar
2 large onions
3 cloves garlic
1 stick butter
3 cups ketchup
1/2 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup yellow mustard
1 tablespoon brown sugar
3 tablespoons dark molasses
black pepper
Soak squirrel overnight in refrigerator in pot of water with vinegar. Then add one onion (quartered) and garlic cloves and simmer on low for one hour. Remove from heat, drain all liquid and set aside. In large skillet, melt butter and add one finely chopped onion and saute until browned. Then add ingredients for barbecue sauce: ketchup, soy and Worcestershire sauces, mustard, brown sugar and molasses. Add pepper to taste and bring to low boil. Stir in squirrel and simmer on medium or low heat for about an hour. The squirrel will be tender, almost falling from bone. Serve with cornbread or biscuits and a vegetable.