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November 16, 2021
By M.D. Johnson
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My father, now 81, has enjoyed making this incredible squirrel dish for as long as I can recall. It’s a bit time-consuming, but once you taste it you’ll realize it’s worth the effort. It’s easy, wonderful, and the next-day leftovers are out of this world.
Ingredients:
2 squirrels cut into five parts each: hindquarters, back and shoulders/legs Canned diced tomatoes Mushrooms (I prefer wild chanterelles or hen of the woods, but canned mushrooms work) 1 large Walla Walla onion, peeled and cut into rings 4 links of hot (or mild, if preferred) Italian sausage Flour, salt, pepper, garlic and other spices to taste Directions:
Dredge each squirrel piece in seasoned flour and brown in bacon grease. Set aside when complete. In a heavy Dutch oven, place a layer of diced tomatoes and onions. Next, arrange a layer of browned squirrel, followed by more tomatoes, onions and one or two hunks of Italian sausage. Continue this layering until all ingredients are gone, finishing with a thin layer of tomatoes and onions. Cover and bake at 350 degrees for 75 minutes. Serve over plain white rice.
