Posted: 10/9/2009 10:02:12 AM EDT
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Have too many in the freezer, it is getting cool so I decided to take 4 tough ones and turn them into soup. Started by boiling them whole with black pepper, bay leaf and garlic but then got the bright idea of using the PRESSURE COOKER! They are now cooking at 15 PSI(g) for 30 minutes. This should shave time off the cook-down. Once tender, I will cool, shred the meat off the bone, return it to the stock and then add veggies and noodles. Along with some French Onion starter of carmelized onions in olive oil. Or should I use bacon grease? |
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40 minutes at 15 PSI(g) WORKED! You know it is done when the meat pulls from the legs, showing a bit of bare bone! Yes, bacon grease will be used. This is French Onion squirrel noodle soup with carrots and celery. And a touch of bacon. With bones removed for eating speed.   |
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Uh, 25 minutes should be the pressure cooking time at 15 PSI(g). 40 was WAY TOO MUCH! The squirrel fell apart, making bone picking tricky which is why it took 30 minutes to pick. Be careful on the hind quarters as they have patellas (knee caps). And this is a great time to find pellets if you used a scatter gun I got 2 pounds of squirrel meat off the 4 bushy-tails, not too bad. And that is going to make at least 8 servings of soup. Here is the meat and onion back in the stock.   |
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Since that was fantastic, now I am thinking a little more ethnic... Get ready... Got corn husks, masa harina de maize and butcher shop manteca... SQUIRREL TAMALES!!! Regular pork tamale spices, garlic, cumin, chili powder. Since I am cheap and have the instant masa, the stock from pressure cooking will be used to hydrate the masa. Manteca (real lard) is added to the masa to prevent it from getting soggy in the steaming process. Or should I save bacon grease for this??? DUH!!! I have rolled tamales before so that process isn't foreign to me. But I have not done it from scratch. Should I invite my Hispanic sister in law over, AFTER the squirrel is pressure cooked and boned out? If any are wondering how these are made: http://www.sonofthesouth.net/tamales/Gather_Tamale_Ingredients.htm |
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Quoted: Looks good KJ! Try some Squirrel and Dumplings int the p cooker sometime. It's awesome! Had that a week ago. I am looking for NEW dishes. Since tamales are traditionally made from pork, now with some chicken, this appears to be an EXCELLENT use for pressure cooked squirrel meat. So, should I invite my Hispanic sister in law to help make them? It is a lot of work, each one is hand made, a spoon of prepared masa, spread out on the husks, then a small spoon of filling in the middle, rolled the top folded and stacked in the steamer. |