When you eat as many squirrels as Parker Hall, you need to find ways to move beyond the classic recipes. His squirrel rollups are a novel way to cook this delicious meat, and it’s kid friendly.
The recipe is fairly simple. Once you have it down, you can adapt it to your own tastes and fill the rolls with whatever ingredients you like.
Time to make
30 minute prep, 5 hour cook
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
- 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.
- Remove the squirrels from the pot, allow to cool, and pick all the meat from the bones shredding it as you go.
- Lay out the crescent roll dough on a baking sheet. Top with shredded squirrel meat, sliced onions, sliced peppers, a hunk of cheese, and fresh herbs.
- Roll the crescent rolls around the filling, tucking the ends underneath to keep the filling from spilling out.
- Place in a 350-degree oven until the dough is fully cooked and golden brown, or about 30 minutes.