with an Asian twist,,,no exact ingredient quantities,,,I go by taste
large squirrel,,,seventh'd (quartered plus)
put quart of stock or water into the pressure cooker, then add
chunk up some onion, taters, and sweet taters,,,
when squirrel is done, open up (release pressure first of course),,add root vegetables and cook on high for another 6 minutes
serve
excuse the storage bowl,,,made this to take on my boondoggle I'm heading out for - but had a taste test - it is to my liking but would do mushrooms with next batch,,
that pressure cooking makes that squirrel tender as the day is long
large squirrel,,,seventh'd (quartered plus)
put quart of stock or water into the pressure cooker, then add
- couple of dashs of pepper
- couple of dashs of red pepper flakes
- some garlic powder
- some onion powder
- some "bangkok blend" from penzeys (anti-gun folks, but left over from the old days)
- 5 or 10 big dashs of soy sauce
- some seasoning salt (cause I like it)
chunk up some onion, taters, and sweet taters,,,
when squirrel is done, open up (release pressure first of course),,add root vegetables and cook on high for another 6 minutes
serve
excuse the storage bowl,,,made this to take on my boondoggle I'm heading out for - but had a taste test - it is to my liking but would do mushrooms with next batch,,
that pressure cooking makes that squirrel tender as the day is long