lyas
New Member
Posts: 20
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Post by lyas on Jul 28, 2004 6:23:33 GMT -5
SQUIRREL IN A BAG (Freeport fall meet 1992 friday night dealer dinner) 1T flour 4 squirrel cut in pieces 1 T paprika 1 med onion 1 green pepper in rings 1 (2 1/2 ounce) can sliced mushrooms drained 1/4 c soy sauce ( I use a litte more) 2 T vinegar 1/8 tsp oregano 1 clove garlic (optional) preheat 350. Shake flour in 10 x 16 bag. wash and dry squirrel pieces. sprinkle paprika evenly over squirrel and put in bag. combine rest and pour over squirrel. Tie bag and make slits for steam. Bake one hour or until tender. Thicken sauce if desired. 3-4 servings. OHHHHHH now I can't wait to make this again! smile
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lyas
New Member
Posts: 20
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Post by lyas on Jul 28, 2004 6:19:56 GMT -5
yup! I want breakfast sausage too! post it!
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lyas
New Member
Posts: 20
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Post by lyas on Aug 16, 2004 22:45:50 GMT -5
firefox, thats what we do too. We skin everything the day after we catch it (the fur needs to dry in front of the fans over night, because we trap in the water). Then when the fur is good and dry we skin it, and fold it so all the fat is folded into the fur and freeze it, till our trapping season is over. Then we take them out and flesh them as time permits.
JK, where do you live? any where near northern Illinois? John would be happy to teach you to flesh coon.
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lyas
New Member
Posts: 20
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Post by lyas on Nov 10, 2004 5:05:28 GMT -5
shhhhhhh guys............
don't tell PossumKing that he can trap other things besides Possum. Leave him with a little dignity and joy in life..... (leave the good stuff for us)
rotfl
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lyas
New Member
Posts: 20
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Post by lyas on Jun 29, 2004 14:14:58 GMT -5
thanks! I will enjoy your site and your new forum!!
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