This recipe was first featured on our brand partner's website—Harvesting Nature. Kory and the team harvest their own meat, tests their own recipes, refine, and test again. For more gourmet recipes, check out the Harvesting Nature recipe page.
For many hunters, small game is the first type of game they hunt and harvest. Seasons are long, bag limits are generous, and game is plentiful. A hunter needs little more than a rifle or shotgun and a handful of shells to be fully equipped.
Kory and his daughter recently spent some quality time together in the woods, where he taught her the value of harvesting and cooking your own meal, and the appreciation for the animal's sacrifice.
Squirrel can be a tricky meat to cook. Most people make the mistake of not cooking it low and slow enough to soften the meat. If you're not careful, you're going to end up with a rubbery chewy mess. Take the time recommended by Kory and his team here, and you'll have a tasty, delicious meal.
- 2- 3 Carrots, chopped
- 1 Onion, chopped
- 2-3 Celery stalks, chopped
- 4 Tomatoes
- 4-6 Squirrels
- Egg noodles (1 Bag)
- Tacticalories Assault and Pepper Seasoning
- 2 Chicken Bouillon Cubes
- In crockpot place cut up carrots, celery, and onion.
- Liberally sprinkle meat with Assault and Pepper and Place on top of vegetables
- Add water so meat is covered
- Add Bouillon Cubes
- Cook in crockpot until meat falls off of bones – approximately 8 hours. If it doesn’t fall off the bone, leave it in longer. Make sure that it is covered with liquid, add water if necessary.
- Pick out all bones, leaving only good quality meat
- Strain liquid and put in pot to boil
- Bring pot to boil and put in tomatoes, boil until tender
- Put in blender and blend until smooth
- Boil noodles
- Add all together, garnish with fresh parsley and serve