OLE ELI’S BAKED SQUIRREL
1 whole squirrel per serving
3 miniature canned Vandalia onions
Salt and pepper to taste
Water
Butter, oleo or bacon grease
Bar-b-que sauce (optional)
Tinfoil
Wash and place greased (butter, oleo or bacon grease) and clean whole-squirrel back side down on tinfoil sheet. (Sheet should be adequate to pull up over either side of the squirrel and roll down to seal.) Place onion(s) inside body cavity of squirrel accompanied with one tablespoon water. Salt and pepper to taste.
If bar-b-que sauce is desired, baste squirrel with favorite sauce instead of greasing it as above. Or, what the heck, do both!
Carefully pull tinfoil up either side of the squirrel and roll the edges in. Do not puncture foil with sharp bones or any other object at this point. Now roll top edges down, again being careful to not puncture the foil. The carcass should now be completely sealed in the foil and airtight. Use a toothpick to punch one small hole in top of foil to permit venting of steam. This prevents pressure from breaking the foil’s seal when cooking.
Cook in preheated oven at 350 degrees for 45 minutes. Remove and tear foil open to expose roast squirrel. Be alert to escaping steam. With foil open, place back in oven for approximately 15 minutes to brown meat if desired.
We have used this recipe over open campfires as well. The toughest boar squirrel becomes as tender as a young one with this method. The steam tenderizes while cooking. This is a “gold star” favorite in our kitchen and over our campfires.
RECIPE - DAVID “OLE ELI” ELY
CARROLLTON, MO.