Season 8, Episode 1 Recipes: Parker Hall Squirrel Rollups

Serving size

4

Time to make

30 minute prep, 5 hour cook

Ingredients

6 squirrels, cleaned and skinned
2 cups of wild game or chicken stock
3 peppers, sliced
1 onion, sliced
Fresh herbs, like thyme or sage
Cream cheese (or if you prefer, shredded cheese)
1 tube of crescent rolls

Also works with

Any small game

How to make it

1
  1. Season the squirrels with salt and pepper and place in a crockpot, pouring in enough stock to almost cover the squirrels. Cook on low until the meat is tender enough to pull from the bones, or about 6 hours.
  2. Remove the squirrels from the pot, allow to cool, and pick all the meat from the bones shredding it as you go.
  3. Lay out the crescent roll dough on a baking sheet. Top with shredded squirrel meat, sliced onions, and peppers, a hunk of cheese, and fresh herbs.
  4. Roll the crescent rolls around the filling, tucking the ends underneath to keep the filling from spilling out.
  5. Place in a 350-degree oven until the dough is fully cooked and golden brown, or about 30 minutes.

Serving size

4

Time to make

30 minute prep, 5 hour cook

Ingredients

6 squirrels, cleaned and skinned
2 cups of wild game or chicken stock
3 peppers, sliced
1 onion, sliced
Fresh herbs, like thyme or sage
Cream cheese (or if you prefer, shredded cheese)
1 tube of crescent rolls

Also works with

Any small game

Special equipment

Slow cooker