November 16, 2021
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.
- 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
- 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.