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St. Louis Post-Dispatch

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Thursday, October 1, 2009 9:04 PM CDT
Squirrel and noodles is real palate pleaser

By DAVE SHADOW, Hunting and Fishing Columnist

Do you sometimes get tired of the regular hum-drum of cheeseburgers, pizza, fried chicken and all those other dinner items that some people might call “normal?” Well, I’ve got a solution for most of you!

I’m sure there are a few of you that are way ahead of me and probably have had squirrel and noodles since early childhood, but for most of you, and me until recently, this will be a new treat. The recipe is as follows:

First, you’ve got to have a squirrel or two, and since the supermarket doesn’t seem to have any, you’ll have to go hunting or find someone who will share a couple. Next, cook the squirrels until very tender either by boiling until done or pressure cooking for approximately 20 minutes. Take the squirrel meat off the bones (should fall off). Add beef or chicken broth to squirrel broth (your preference). Add onions, salt, pepper and celery to broth (season to taste). Make noodles. Add noodles and meat to broth and cook until done. Enjoy!

Now, if you want to really make this a culinary delight, hold back some squirrel meat and fry it to make gravy fixings, make some buttermilk biscuits, make gravy and fry some turnips with a few potatoes and onions mixed in. Follow this up with some of Rosalie’s home-made peach pie topped with her home-made ice cream and you’ll see why I’m sorta chubby!

Lake Mattoon, Aug. 26, Saturday morning event: First place went to Gene Compton weighing in five bass totaling 15.36 pounds. Second place went to Dan McDowell and Ryan Fuller weighing in five bass totaling 13.06 pounds. Big bass of the event went to Gene Compton at 5.7 pounds

It’s faith, family and fishin’.

Dave Shadow is the Journal Gazette/Times-Courier’s hunting and fishing columnist.

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Mama says wrote on Oct 2, 2009 8:12 PM:

" Don't forget squirrel stew. Biscuits and gravy and fried potatoes good with it also with squirrel as meat dish.
Rabbit is good if soaked in salt water to get rid of gamey taste. Flour, salt, pepper it and fry like chicken, then make gravy while biscuits in oven, and fried potatoes makes it great meal.
Coon is good. Fix it like rabbit. Coon tastes more like chicken to me. I find that opossums are too greasy and even after poured grease off three times, I just cannot EAT it. Grandparents liked it. Coon, rabbit, squirrel, and possum makes good stews.
It is just I don't like possum. Of course we do like fish from the Lakes,
and make cornbread, slaw, homemade fries to go with that. I like crawdaddies in moderation with cornbread and slaw. When visited in West, I liked fresh crab, and had not had it before. Crab salad I liked.
We do like shrimp, scallops, and lobster also. If been to Maine, the Maine lobsters spoil ya. Mom always made salmon soup also. DAD was big on catching a snapping turtle and making turtle stew/soup. He did the cooking on that while we women nearly threw up.
There is some things the stomach just not tolerate preparing, lol. Dad liked froglegs and he could have our share of those also. "

~STRANGER~ wrote on Oct 5, 2009 11:12 AM:

" Awe MAMA,frog leggs are gooooooood.
They even jump around in the pan while they're frying.lol "