Monday, October 22, 2007

Oriental Squirrel Dish

Ken, a friend of mine from the Airgun Sport Forum came up with an Oriental Squirrel Dish that fits right in with the game dishes I put on this Blog. I would think this dish could be made with any small game or wild fowl. Ken is not from Texas but can sure come visit if he will cook this for me. If you are interested in Airguns and Airgun Hunting be sure and click on the link in the left hand column and go visit the forum.

A wok and peanut oil are needed to prepare this dish.

Breading (batter):

1/2 cup corn starch
3 eggs (beaten)
2 tbsp. soy sauce

Honey Sesame Sauce:

2 packs of Sun-Bird Honey Sesame mix (or any other brand)

De-bone 4-6 young squirrels (you need about 3/4 to 1 lb. of cleaned meat). Place meat in a zip-lock bag with enough soy sauce to cover all the meat. Place the meat in the fridge for 24 hrs.


Mix the breading (batter) in a large bowl and add the meat. Put enough peanut oil into the wok to fill 1 1/2" deep and heat to 350-400 degrees. Grab 8-10 pieces of meat from the bottom of the batter bowl (so they're well covered with batter) and drop in wok. Turn meat once when golden brown then remove to a wire rack. Repeat till all the meat is done. Set aside.
Remove oil from wok (I strain it for reuse). Now add the sauce mix and meat to the wok. Stir continuously over medium heat until it thickens. Serve on a bed of rice.

If you are into Airguns and Hunting this is the spot on the web to go and read or talk about the sport.
I highly recommend this site. Good Eating and Shooting, Wild Ed

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