Recipe By : Rev. Kenneth R. White (Brandensburg, KY.)
Serving Size : 4 Preparation Time :0:00
Categories : Squirrel
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Squirrel -- cleaned, Whole
16 oz Bottle Italian dressing
8 sm Potato -- sliced
4 Carrot -- sliced
2 md Onion -- sliced
4 tb Barbecue sauce
1/4 c Salt
Black pepper
1 pn Celery seed
1 pn Paprika
1 pn Sage
2 tb Bacon bits
Soak squirrels overnight in refrigerator in large bowl of fresh water
to which the salt has been added. Next day, rinse squirrels off and
place on there backs in cake pan. Pour Italian dressing over them and
put back in refrigerator for 4 to 6 hours.
In center of a sheet of aluminum foil large enough to wrap one
squirrel, place layer of sliced onion and potatoe. Put one dressing
doused squirrel on its back on veggies.sprinkle with pepper, Paprika,
celery seed, and sage (takes very little spice). Sprinkle bacon bits
inside body cavity. Stuff cavity with carrots sliced long and thin.
Pour on BBQ sauce to taste. Put a layer of onions and thinly sliced
potatoes on top. Wrap each squirrel thus dressed with two wraps of
foil, Sealing well-do not puncture foil. Place the four servings on a
double-burner gas grill with lid closed. Set on low temperature, and
grill for 45 minutes, turning every 10 to 15 minutes.
