Bacon Squirrel (or Rabbit)
In today’s world, thanks to the abundance of whitetails and the ample supply of meat they provide for the sportsman’s larder, small game seems almost forgotten.
Yet for folks of my years, the story was once quite different. Small game offered the only type of hunting to be had, and squirrels, rabbits, quail, grouse, pheasants, waterfowl and the like formed the primary focus of hunters’ efforts.
I never saw a turkey until I was well into adulthood, and at the point where I headed off to college I had seen precisely ten deer, despite constantly being afield. But we hunted small game with passionate persistence, and then as now it makes excellent eating.
You’ll need:
- Strained drippings from four slices of bacon
- 2 squirrels or rabbits, quartered
- ½ cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- 1½ to 2 cups fine dry bread crumbs
- ½ teaspoon basil (optional)
Cook bacon and strain drippings. Pat squirrels (or rabbit) dry with paper towels and roll in flour mixed with garlic salt, pepper, and paprika. Then dip in and completely moisten with bacon drippings. Dredge in bread crumbs (seasoned with basil if you wish). Place meat in a baking dish and bake at 375 degrees for 30-45 minutes on one side; turn and bake on the other side for the same amount of time or until well browned and tender.
Note: The amount of fat in strips of bacon varies appreciably, but be sure you have enough drippings to moisten each piece completely. The bacon left from obtaining the drippings can be crumbled and used on a spinach salad to compliment the Bacon Squirrel.
Blackened Fish
Sometimes you want a dish that can be quickly and easily prepared, and this one is the essence of simplicity.
You’ll need:
- 2 (6- to 8-ounce) salmon, tuna, walleye, redfish or catfish fillets
- 1 stick melted butter
- Cajun blackened seasoned
Dip the fillets in the butter and coat with Cajun blackened seasoning. Cook in a very hot ungreased cast-iron skillet over high heat for one to one and a half minutes per side or until cooked through.
Eat Like a Wildman is a collection of the top rated wild game and fish recipes that Sports Afield magazine has published over the last 110 years. Lifelong food critic and cookbook author, Rebecca Gray selects and infuses a wonderful-tasting standards with her own culinary wizardry and provides instruction on the best methods for preparing fish and wild game to cook. Buy Now
