Season 9 Episode 7

Outdoor Show November 3rd.

 

 

Tip Of The Week.

The approaching cold weather should make you think on what you can do to stay safe. Condition your vehicle by checking over the mechanics of it, if in doubt take it to a garage/mechanic. You should pack cold weather things in it in case of a breakdown. When you go out into the field hunting or hiking make sure you take a fire starter and a charged cell phone.  Let someone know where you are going. Also pack along in the vehicle extra socks and different outdoor apparel like rubber boots, sweatshirt and depending on when you go out, a different coat.

Recipe Of The Week.

Squirrel Stew with Paprika and Greens

Hank Shaw of Hunter-Angler-Gardener-Cook developed this recipe after a Midwestern squirrel hunt. He says it can also be used with rabbit or chicken, and red wine can be substituted for white wine. It serves six to eight. Prep time is 20 minutes, mostly for jointing the squirrels. Cook time is 2 hours. For more Shaw recipes and insights into fish and game preparation, visit www.honest-food.net.

Ingredients:

3 squirrels, cut into serving pieces
Salt
Flour for dusting
1/3 cup olive oil
2 cups sliced onion
3 garlic cloves, minced
1 heaping tablespoon tomato paste
1 cup white wine
1/4 cup cider vinegar
1 heaping teaspoon dried savory or oregano
1/2 teaspoon red pepper flakes
1 heaping tablespoon paprika
2 to 3 cups of whole, peeled tomatoes, torn into large pieces
1-pound smoked sausage, such as kielbasa or linguica, sliced into bite-sized pieces
1-pound greens (kale, chard, collards, wild greens, etc.)
black pepper to taste

Preparation:

Salt the squirrel pieces well and then dust in flour. Heat the olive oil in a large Dutch oven or other heavy, lidded pot over medium-high heat. Brown the squirrels in batches.

When the squirrels have been nicely browned, remove them all from the pot and add the onion. Sauté the onion until it just begins to brown on the edges, about 6 to 8 minutes. Add the garlic and cook another minute. Add the tomato paste, mix well and cook this for 2 to 3 minutes, stirring often.

Pour in the white wine, vinegar and about 1 quart of water. Add the savory, red pepper flakes and paprika, then the torn-up tomatoes, then the squirrel. Mix well and bring to a simmer. Add salt to taste and cook gently until the squirrel wants to fall off the bone, about 90 minutes. Fish out all the squirrel pieces and pull them off the bone — this makes the stew a lot easier to eat. Return them to the pot.

Add the smoked sausage and the greens and cook until the greens are done, about 10 minutes. Add salt, black pepper, chile and vinegar to taste and serve with crusty bread.

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