This recipe belongs to Velvet Roberts (the oldest of our 6 children) and was recently spotlighted in the Taste of Louisiana Magazine.
Squirrel Mulligan
6 squirrels boiled tender and deboned
Approximately 1 gallon of broth
6 large red potatoes –diced
4 med to large onions –diced
1 1/2 lbs real butter ( unsalted)
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon celery seed
1 teaspoon black pepper
2 teaspoons cayenne ( usually add more than this—depends on taste)
1 tube crushed saltine crackers
Bring broth to a boil and add squirrel, onion, potatoes and all seasonings. Let simmer for close to 2 hours. Then add butter and simmer about 30 minutes longer. Turn down real low and add crushed crackers and cook just a few more minutes, just long enough for it to thicken. (This is when to add more cayenne if needed but taste before doing so) The recipe freezes well and also feeds a lot. We prefer to eat it the next day after it has set overnight so the flavors blend..
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