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Moose-and-Squirrel Meat Balls

(Especially useful recipe if main ingredients have been dead for 24 or more hours before harvested)

Ingredients:
3 pounds ground moose and squirrel, any proportion
6 slices soft white bread
1/2 cup water
1/3 cup butter
1 1/3cups chopped onion
salt and freshly ground black pepper
2 tablespoons chopped parsley
2 tablespoons flour
1 1/2 cups milk
Directions:

Soak bread in water five minutes. Squeeze excess water out. Melt four tablespoons butter in skillet. Sauté onion in butter until tender. Combine moose and squirrel meat, squeezed bread, four teaspoons salt, one-half teaspoon pepper and parsley. Form mixture into one-inch balls. Chill twenty minutes. Heat remaining butter in skillet. Brown moose-and-squirrel balls on all sides. Cover skillet and cook slowly 15 minutes. Remove balls to warm platter. Sprinkle flour over skillet droppings. Stir and cook one minute. Stir in milk and bring to boil. Season to taste with salt and pepper. Return moose-and-squirrel balls to skillet. Simmer four minutes.

Serves 8

 

 
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