Squirrel Spaghetti

Mid September, which means the beginning of small game and archery deer hunting is fast approaching. Here in the Cook Shack that means there will be wild food on the table. One of my favorite critters to cook is squirrel. When people hear I like to cook squirrel, they often ask, “How do you cook it?” The answer is many different ways. One of my favorite squirrel recipes is Squirrel Spaghetti. The squirrel blends in very nicely with the spaghetti sauce and is simple to make, but takes a bit of time to cook. I usually use home canned spaghetti sauce, but any favorite spaghetti sauce recipe will work. If you are making the sauce from scratch, begin making it as soon as the squirrel begins simmering.

Squirrel Spaghetti

1 squirrel per person, cleaned and quartered
1 cup red wine
1 tablespoon Italian spices
1 clove garlic minced
water to cover.

Place all ingredients in a pot, bring to boil and then simmer until meat is falling off of bone. This usually takes 1 ½ to 2 hours. When meat is done, remove from pot, let cool slightly and then debone meat and add it to the sauce.

1 large onion chopped
2 cloves garlic minced
3 16 ounce cans crushed or chopped tomatoes
1 6 oz can tomato paste
2 teaspoons brown sugar
1 ½ teaspoon oregano
1 teaspoon salt
½ teaspoon basil
½ teaspoon thyme
1 bay leaf
2 cups hot water

Mix all ingredients together in large pot. Bring to a biol and let simmer 1 ½ to 2 hours. Stirring often. Stop cooking the sauce when it is at the desired thickness. Or if the sauce is not thick enough when the squirrel is done add more tomato paste.

Serve over spaghetti noodles with garlic bread and olives. This recipe is so good you can serve it to your friends who do not eat wild game and they will never know unless you tell them. And don’t forget to duck when you do tell them. Even a pillow can be a surprise.

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