A Crock of Squirrel


  • 4 young squirrels – quartered
  • Salt & Pepper
  • 1 large bunch of fresh coriander
  • 2 large cloves of garlic
  • 2 tbsp. salted sweet cream cow butter
  • ¼ cup of brandy
  • 1 tbsp. turbinado sugar
  • 6 fresh apricots
  • 4 strips of bacon
  • 1 large package of Monterrey brown mushrooms
  • 2 small red onions quartered and sliced
  • ½ cup pecan halves

Grease crock pot with olive oil, turn on high heat. Cover bottom with 1 small red onion.  Fry bacon in skillet coated with olive oil along with 1 small red onion quartered and sliced and 2 clove smashed and chopped garlic.  As bacon begins to cook cut each piece in skillet into 6-8 pieces.  Add mushrooms as bacon begins to firm.

Remove pits from 6 fresh apricots and quarter.  Sauté in butter and brandy till wilted.  Add pecans and sugar. Stir over medium heat for a couple of minutes.  In large mixing bowl, combine with bacon mixture, add fresh chopped coriander & coat squirrels.  Cook for 4 hours on low heat.  Serve with biscuits and creamed corn.

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Science is the great antidote to the poison of enthusiasm and superstition.

— Adam Smith