Missouri Mixed Bag 10/24

[Terrierman]

That's a great day out John.  See you soon.

[BilletHead]

          Young ones fried up and eaten. Older ones braised like Terrierman said. There are many ways to do that. Glenn Wrench Sims would change his mind pronto.  Got to look to other methods. Remember Glenn you did not like goose either ,

   BilletHead

[fishinwrench]

17 minutes ago, BilletHead said:

          Young ones fried up and eaten. Older ones braised like Terrierman said. There are many ways to do that. Glenn Wrench Sims would change his mind pronto.  Got to look to other methods. Remember Glenn you did not like goose either ,

   BilletHead

Actually I don't like duck and assumed that goose tasted about the same.  You showed me otherwise and I certainly appreciate that.  

Squirrels, on the other hand, I've eaten plenty and as I said, it's ok.  Like Reds better than Gray's, but grays are all I see around here.  I'll try throwing them in a covered casserole dish and popping them in the oven after frying next time, but I have my doubts about that changing the texture much.   Worth a try though.  

I spoke here before about my great aunts squirrel pot pie.   Now THAT is the way to eat squirrel !    Oh man!  If I just knew how she did that gravy that was in there then that's the way I'd fix it every time. The bits of squirrel meat were small enough that it didn't matter how tough it was.

[BilletHead]

5 minutes ago, fishinwrench said:

Actually I don't like duck and assumed that goose tasted about the same.  You showed me otherwise and I certainly appreciate that.  

Squirrels, on the other hand, I've eaten plenty and as I said, it's ok.  Like Reds better than Gray's, but grays are all I see around here.  I'll try throwing them in a covered casserole dish and popping them in the oven after frying next time, but I have my doubts about that changing the texture much.   Worth a try though.  

I spoke here before about my great aunts squirrel pot pie.   Now THAT is the way to eat squirrel !    Oh man!

       I assure you Wrench duck is even better . Another day and I will show you that man. A good braise and the squirrel will fall of the bone. Remember to add some moisture in the form of alcohol, broth or stock when you do that. About half way up the side of the meat. Don't completely cover the meat!

  BilletHead

[fishinwrench]

You're talking to a guy that doesn't know what "braise" means.  😄

And since we're eating frozen pizza tonight I'm not even gonna bother googling it.  😏

[BilletHead]

2 minutes ago, fishinwrench said:

You're talking to a guy that doesn't know what "braise" means.  😄

And since we're eating frozen pizza tonight I'm not even gonna bother googling it.  😏

          hahahhahahaahah Got to love you Wrench. Enjoy that Pizza!

 BilletHead 

[Johnsfolly]

53 minutes ago, fishinwrench said:

You're talking to a guy that doesn't know what "braise" means.  😄

And since we're eating frozen pizza tonight I'm not even gonna bother googling it.  😏

Take a look at the what's cooking thread. Hundreds of pages that have braised meat meals and tips. The longer that you cook the neat and keep it in liquid the more likely it will be tender. If I am not following a recipe my fallback is to dust the squirrel in seasoned flour (salt, pepper, garlic powder, sometimes curry). I'll brown the pieces in oil in a dutch oven. Once brown I'll add chicken stock, a mushroom liquer (chicken stock soaked dried porcini mushroom), usually white wine or an amber beer. As Marty said keep the liquid halfway covering the meat. I'll add cut carrots, onions, and garlic cloves. Cook for 2 to 3 hours. During tge last 40 min add in some more liquid and sliced flavorful mushrooms (chanterelles, baby portabellas, etc.). Serve over noodles or rice. In salivating thinking about it now.

[BilletHead]

39 minutes ago, Johnsfolly said:

I'm salivating thinking about it now.

           Me tooo .

  I have two old tough squirrels in the fridge now. I need to do them and do a mushroom sauce/gravy with some chanterelles. Ground chants. The goose jerky marinade I made this morning called for porcini powder. Instead I ground chanterelle into a powder like I have done before.  When I opened the coffee grinder it was  a puff of orange fruity smelling smoke . Awesome deal!  I could see that incorporated  in the braise. 

  BilletHead

[Johnsfolly]

14 minutes ago, BilletHead said:

           Me tooo .

  I have two old tough squirrels in the fridge now. I need to do them and do a mushroom sauce/gravy with some chanterelles. Ground chants. The goose jerky marinade I made this morning called for porcini powder. Instead I ground chanterelle into a powder like I have done before.  When I opened the coffee grinder it was  a puff of orange fruity smelling smoke . Awesome deal!  I could see that incorporated  in the braise. 

  BilletHead

We're out of our powdered chants 😢. We did dry the rest of the hen that Livie found before we headed out here. I couldn't find Don' chuck wagon batter mix in Maryland (yet). I'll have to pick some up and fry up the chicken mushrooms we have when we get back to Maryland.maybe Rick @Terrierman will give out his cocktail sauce recipe 😁.