huntergks
Jake
Retired Systems Service Engineer
Posts: 211
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Post by huntergks on Apr 17, 2015 13:33:30 GMT -6
During the 35 or so years I lived in the Tampa Bay area, I ate a lot of Cuban food. One of my favorites was the Cuban version of Picadillo. It is usually made with ground beef but I decided to make it with pulled squirrel. This will be 1 of several squirrel dishes that will be going to spring turkey camp at The Roost. Hopefully it will pass the taste test. Ingredients: 1 can (16 ounces) whole tomatoes, chopped 1/2 cup golden raisins 1 tablespoon chopped green chilies 1 teaspoon sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper 2 tablespoons vegetable oil 2-3 deboned squirrels 1/2 cup chopped onion Hot cooked rice 1/4 cup sliced almonds Directions: Step 1: Mix together the tomatoes, raisins, chilies, sugar, cinnamon, salt, cumin and red pepper in a small bowl; set aside. Step 2: Parboil the squirrels until tender. Debone, pull, & place in a large skillet. Add the onion. Cook and stir onion 2 to 3 minutes until soft. Drain off the excess fat. Step 3: Add the tomato mixture. Reduce the heat to medium. Cover and cook for about 15 minutes or until the squirrel is fork-tender. Uncover and cook for 5 minutes longer. Add the remaining ingredients from Step 1 & cook until hot. Serve the squirrel & sauce over the hot cooked rice. Sprinkle with almonds.
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