Squirrel And Mushrooms in Cream Sauce

Notes

This recipe starts out with a 20-minute stint in the pressure cooker to tenderize and cook the meat through. It is a great way to prepare even the most grizzled bushy tail. In fact, I often use this same method to tenderize a tough squirrel before breading and frying it, just with a bit less time in the pressure cooker.

This recipe uses shredded squirrel meat and mushrooms cooked in a cream sauce. I like it served over egg noodles, but it works over rice as well.

Ingredients

  • 2 large or 3 small squirrels, pressure cooked according to your cooker’s instructions, with meat picked from the bone and shredded into small pieces
  • 6 ounces fresh mushrooms, sliced, I used chanterelles
  • 4 tablespoons of butter
  • 1 large shallot, diced
  • 2 cloves of garlic, finely chopped
  • 1 pint of heavy cream
  • ½ cup sour cream, divided
  • ½ cup shredded parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper
  • 1 teaspoon fresh basil, diced
  • 1 teaspoon fresh Italian flat leafed parsley, diced

Directions

  1. Start by pouring the appropriate amount of water (check your owner’s manual) into your pressure cooker. Insert the bottom rack and place the cleaned squirrels (whole or sectioned) directly onto the rack.
  2. Insert the appropriate weight for your pressure cooker, for my 22 qt. Mirro, I use the 15-pound weight and let it jiggle for 20 minutes to get fall-off-the-bone tenderness. If you are pressure cooking and plan to fry the meat, cut back to 10- to 15 minutes cooking time. Total Prep Time is 40 minutes, cook time is 10 minutes.
  3. Once your squirrel has cooked the appropriate time, remove from heat and let the pressure cooker slowly cool down so that you can remove the lid. Take out the meat and allow it to cool so that it can be picked away from the bone.
  4. While the meat is cooling, melt the butter in a large skillet and add the diced shallots. Stir till the shallots are tender and translucent. Add the sliced mushrooms and garlic and cook till tender. Add the squirrel meat to the pan and reduce the heat to low. Stir in the sour cream, heavy cream and Worcestershire sauce, then stir another 3- to 5 minutes to thicken. Season with salt and pepper and check for taste. Add the fresh herbs and ¼ cup of cheese to the pan and stir to incorporate.
  5. To serve, pour the sauce over egg noodles or rice and top with the remaining cheese.

Recipe courtesy of Michael Pendley/Realtree Outdoors/Timber 2 Table.

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One Response to “Squirrel And Mushrooms in Cream Sauce”

  1. Matthew Carroll

    This looks, and sounds absolutely amazing. This will be the very first recipe that I try!

    Reply