Thursday, October 4, 2012

Squirrel and Noodles

As promised in my article in this month's Indiana Outdoor News I am posting my recipe for Squirrel and Noodles that I used during the Coleman Cooking Challenge at the AGLOW (Association of Great Lakes Outdoor Writer's) conference.

Squirrel and Noodles
2 large fox squirrels- skinned and cleaned
6 C. broth (I made this homemade with chicken but canned broth is fine)
Place squirrels in a large crockpot and cover with broth.  Cook at medium to high for at least 6 hours.  Squirrel should be tender and falling off of the bones.
Debone all squirrel meat and set aside.
3 whole carrots, cleaned and diced
3 stalks of celery, diced
1 sweet onion, diced
2 TBSP butter
Sauté until tender in butter.  Set aside
6-10 C. broth (again I used homemade broth to which I added some of the reserved stock from cooking the squirrel)
1 Bag of Egg Noodles (or you can use homemade noodles-recipe to follow)
Bring to a boil.  Add Noodles and cook until almost tender then add reserved vegetables and squirrel meat.  Cook until tender and meat is heated through out. 
Serve immediately with mashed potatoes.

Old Fashioned Egg Noodles
2 fresh eggs
2 tsp. salt
2 C. flour
½ C. Water
Mix together flour and salt.  Beat the two eggs separately until frothy.  Mix egg together with flour mixture.  Gradually add water mixing until you have pliable dough.  It may not take all of the water to achieve pliable dough; the goal is to have dough that can be rolled thin.  Knead the dough until smooth. Divide dough in half and allow to rest for 10-15 minutes.  On a floured surface roll half the dough thin.   Drape over mixing bowl for 30 minutes. Repeat for second half of the dough. Then cut dough into thin strips.  Spread noodles on a towel and allow to dry over night.  Use immediately or store in a freezer bag in the freezer.