Wild game is richer in flavor and lower in fat and calories than domestic meat, but cooking it successfully can be a challenge. With the step-by-step instructions in Dressing & Cooking Wild Game (Voyageur Press, 2014), by Teresa Marrone, you can ensure great-tasting dishes after every hunting expedition, from properly field dressing your game to choosing a preparation that suits it. The following recipe is from “Small Game: Recipes.”
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 3 squirrels, cut up
• 2 slices bacon, cut up
• 2 tablespoons margarine or butter
• 5 cups water
• 1 can (28 ounces) whole tomatoes, drained
• 1 medium onion, chopped
• 1 tablespoon packed brown sugar
• 2 medium potatoes
• 1 package (10 ounces) frozen lima beans
• 1 cup fresh or frozen whole kernel corn
• 3 tablespoons all-purpose flour, optional
• 3 tablespoons cold water, optional
1. In large plastic food-storage bag, combine 1/4 cup flour, the salt and pepper; shake to mix.
2. Add squirrel pieces; shake to coat. Set aside.
3. In Dutch oven, combine bacon and butter. Heat over medium heat until butter melts.
4. Add squirrel pieces; brown on all sides. Fry in two batches if necessary.
5. Add 5 cups water, the tomatoes, onion, and brown sugar. Heat to boiling.
6. Reduce heat; cover. Simmer until squirrel pieces are tender, 1-1/2 to 2 hours, stirring occasionally.
7. Remove squirrel pieces; set aside to cool slightly.
8. Cut potatoes into 1/2-inch cubes. Remove squirrel meat from bones; discard bones.
9. Add squirrel meat, potatoes, beans, and corn to Dutch oven. Heat to boiling.
10. Reduce heat; cover. Simmer until potatoes are tender, 25 to 35 minutes.
11. If stew is thinner than desired, blend 3 tablespoons flour and 3 tablespoons cold water in small bowl. Add to stew, stirring constantly. Heat to boiling.
12. Cook over medium heat, stirring constantly, until thickened and bubbly.
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Reprinted with permission from Dressing & Cooking Wild Game by Teresa Marrone and published by Voyageur Press, 2014.