SQUIRREL EATER RECIPES

Steps:

• Season the squirrels with salt and pepper and place in a crockpot, pouring in enough stock to almost cover the squirrels. Cook on low until the meat is tender enough to pull from the bones, or about 6 hours.
• Remove the squirrels from the pot, allow to cool, and pick all the meat from the bones shredding it as you go.
• Lay out the crescent roll dough on a baking sheet. Top with shredded squirrel meat, sliced onions, sliced peppers, a hunk of cheese, and fresh herbs.
• Roll the crescent rolls around the filling, tucking the ends underneath to keep the filling from spilling out.
• Place in a 350-degree oven until the dough is fully cooked and golden brown, or about 30 minutes.

Steps:

• Place whole squirrels in a dutch oven with 2 cups stock.  Braise the squirrel meat, covered for about 30 minutes until tender.
• Remove the squirrels and stock to a separate container to cool.  Debone the squirrels when they're cool enough to handle, and add the meat into the stock.  Reserve it all for adding back into the dutch oven later.
• Add 4 tablespoons of bacon drippings to the empty dutch oven, and fry the onions until browned.
• Add in chopped garlic and fry for another minute.
• Pour the stock and squirrel meat into the hot dutch oven to deglaze the pan.
• Add in all the remaining ingredients including spices and vegetables.  Cover and simmer for about 30 minutes.
• At this point, serve immediately or add a few handfuls of fresh breadcrumbs to help thicken the soup a bit, along with fresh parsley if desired.  If adding breadcrumbs, simmer for another 10 minutes before serving.