Recipe Categories
Meat 
Squirrel

James's Squirrel Casserole

3 cup Boned, cut-up, cooked squirrel
1/2 cup Milk
1/2 cup Dairy sour cream
10 3/4 oz Condensed cream of chicken soup - (1 can)
3/4 cup Biscuit baking mix
1/4 cup Cornmeal
3/4 cup Milk
1 x Egg
1 cup Shredded Cheddar cheese

 Method :
Preheat oven to 375 degrees.
Heat squirrel, 1/2 cup milk, sour cream and soup to boiling. Spoon into a rectangular baking dish, 13- by 9- by 2-inches. Beat remaining ingredients, except cheese, with a wire whisk or hand beater until almost smooth. Pour evenly over hot squirrel mixture. Sprinkle with cheese.
Bake, uncovered, until top is set and soup mixture bubbles around edge, 20 to 25 minutes.
This recipe yields 6 servings.
Comments: To precook squirrels, place in a deep pot, cover with water, and cook at a slow boil until fork tender. Squirrels can be cooked in a pressure cooker by adding 1 cup water and then cooking under 15 pounds pressure for 20 to 25 minutes. Either way, after cooling, remove meat from bones and use in recipes which call for cut-up cooked squirrel.