Calis Beach and Fethiye Turkey Discussion Forum

General Topics => All things that have nothing to do with Turkey => Topic started by: sannyrut on March 31, 2011, 15:31:27 PM

Title: Grey Squirrels.
Post by: sannyrut on March 31, 2011, 15:31:27 PM

I don't like these pests and am trying to get someone to cull this non-native species.However,recently I took down the bird feeding stance and left a feeder full of sunflower seeds, standing on a garden bench until I could hobble out and empty it.I laughed when I saw a grey sqirrel sitting on the bench continually lifting the hinged lid of the feeder,and helping itself to the seeds before closing it again.Clever little pests are they not?

Title: Grey Squirrels.
Post by: Colwyn on March 31, 2011, 15:39:36 PM

Perhaps some celebrity TV chef could promote fricassee of grey squirrel as the new fashionable, must-have, menu item. To be followed by BBQ squirrel for the summer months.

Title: Grey Squirrels.
Post by: pookie on March 31, 2011, 16:53:27 PM

BBQ Squirrel:

~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ 15 charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce  
 

In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.

In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.

Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.

Add one handful of wood chips to the hot coals.

Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.

Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.

 
 

Title: Grey Squirrels.
Post by: pookie on March 31, 2011, 16:57:35 PM

or for the french twist :

SQUIRREL FRICASSEE


2 dressed young squirrels (2 lbs.)
1 1/2 tsp. salt
Pepper
1/2 cup flour
1/2 cup shortening
1/2 - 3/4 cup water
1 1/2 cups milk
1 tsp. grated onion (optional)

Wipe squirrel thoroughly with a damp cloth. Remove any hair and scent glands. Examine carefully to locate imbedded shot and remove with a sharp pointed knife. Wash thoroughly inside and out in warm water. Drain well and cut into serving pieces. (Never wash after cutting up.) Combine salt, pepper, and flour. Dredge meat and coat well. Heat shortening in a heavy skillet; brown meat slowly on all sides to a rich brown (about 15 minutes). Add 1/4 cup of water; cover tightly; reduce heat and simmer gently until tender (about 30 minutes). Add remaining water as needed.

Squirrel should be very tender when done. Remove squirrel to a hot platter; cover and keep hot. Blend any leftover seasoned flour into the fat remaining in skillet. Add milk gradually and cook until gravy boils and thickens, stirring constantly. Serve at once with squirrel. Add the grated onion for additional flavor, if desired. 4 servings.

LOL !!!  I'm still trying to work out what young squirrels would be dressed in !!!

Title: Grey Squirrels.
Post by: posleeds on March 31, 2011, 16:59:24 PM

Have you got a recepie for frogs?

I'm suprised with the price of meat in Turkey & the abundance of the little croakers...no one has thought to put them on the menu :P