Squirrel Mulligan

Percy O. “Ole’ Crow” Turner

New Orleans, LA

Ordinarily, cook 1 squirrel for each person to be served. This is a good dish when camping out as well as at home.

Cut each squirrel into about 8 pieces. Put in a heavy cast iron pot with cover. Cover with water, adding:

  • salt and pepper to taste
  • chopped onions
  • cooking oil, if squirrels are in poor condition, not fat.

Heat very slowly (herein lies the secret to having tough fowl or meat become tender – whether wild or domestic). Boil slowly till squirrel will almost slip from bone – usually 1 1/2 to 2 1/2 hours.

Add:

  • Rice, washed or white potatoes
  • more salt

Cook another 1/2 hour, maintaining proper amount of water, as not to burn or be too soggy.

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