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Brined Stree Squirrel
Thanks to Sam Grado for his recipe.

~ 2 3 squirrels, quartered
~ 2/3 cup brown sugar
~ 1/4 cup salt
~ 2 tbsp Genuine Warren Allen Deluxe Pepper sauce, or your favorite brand
~ 1 heaping tbsp. cracked black peppercorns
~ 3 cloves garlic, crushed
~ 2 large sprigs fresh rosemary
~ 1 small bunch fresh thyme
~ 1 hand full parsley
~ 1 1/4 cup cold water
~ 1 12 oz. bottle hard cider

With a rolling pin or the back of a large kitchen knife, bruise the rosemary, thyme and parsley. This releases their oils.

Place in a large bowl. Add the rest of the ingredients and stir until sugar and salt are dissolved.

Place the squirrel pieces in a large zip-lock bag. Pour in the brine.

Seal and place in a baking dish just in case your bag leaks.

Place in refrigerator at least 10 hours, 24 hours is better.

Remove the squirrel, rinse and pat dry.

You can now cook them anyway you want. Fried, baked, grilled, etc.

"I like to make mine as stew in the crockpot." Sam


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