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HONOR YOUR GAME. EAT IT.

All creatures great and small, if you can take them with a bow, we’ll eat them all.

Tired of leftovers? Grab your Hoyt, get out there and try these gourmet recipes. Whether you’re at home or in camp, these meals promise to tantalize your taste buds. Be sure to leave room for seconds.

Squirrel Recipes

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Print this RecipeHoyt's Featured Recipe

Hungry for something different? Check out this tasty recipe.

Small game hunting with field points can challenge the archer's marksmanship and woodsmanship, and it is good practice for bigger game. It also provides the potential for some of the most satisfying fare available to the hunter. This recipe works equally well with squirrel or rabbit.

2 squirrels or 1 rabbit

2 bay leaves

1 cup chopped onion

1 cup chopped celery

3-4 carrots, chopped

Salt and pepper to taste

2 cups water

Cut squirrel or rabbit into serving pieces. Place in a Dutch oven and cover with water. Add bay leaves and simmer for 1 ∏ hours or until tender. Skim if necessary. Mean may be removed from the bones at this point and return to stew if you desire. Add onion, celery, carrots, seasonings and water. Cook for 15-20 minutes or until vegetables are tender. Increase heat of stew to boiling. Add dumplings and continue cooking as directed below.

DUMPLINGS

1/2 cup milk

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

Slowly add milk to dry ingredients and mix. Drop by teaspoons into boiling liquid. Cook for 15-20 minutes longer or until dumplings are done in the center.


squirrel photo by Brad Herndon

All recipes by Jim Casada. Jim Casada is a full-time freelance writer whose work includes writing or editing a number of cookbooks on wild game. For information on these books, others he has written or edited, or to sign up for a free subscription to his monthly e-newsletter, visit his website at www.jimcasadaoutdoors.com