South West Squirrel



  • 2 cans cream of celery soup or you can mix and match cream of anything soups depending on personal tastes. ( If you prefer chicken as your meat, obviously the cream of chicken is the best choice) Doesn't matter which, just use two 10.75 oz cans of one or the other and you'll be fine. I've used Cream of Chicken, Brocolli, Asparagus, Celery and Mushroom and they all work and mix well together just fine.
  • 3 or 4 good size mild or even better medium to hot jalepenos, banana, or pepperoncini peppers diced up small.
  • Dice up half an onion of choice. I like the Texas sweet onion but a yeller one will do too.
  • 1/4 teaspoon of Emirils Essence (I use more cuz I like spicy)
  • 1/4 teaspoon of Cavenders (optional)
  • 1/4 teaspoon of course ground black pepper
  • 1/4 teaspoon of lemon juice (lime juice will also work)
  • 1/8 teaspoon of salt


A simple and easy recipe! After skinning and cleaning your catch place in salt water and bring to a boil. Should be at least two large gray squirrels, one large rabbit, or two large chicken breasts. (better if you can soak the meat a while first) De bone meat after it is cooked well enough to come off the bone easy by hand, and making sure to remove all shot shell and bone fragments. Set ready to use meat aside to mix with the next batch of stuff below.

Spray Pam in the skillet or oil the skillet with olive oil or some other oil, about a spoon full of oil should do. Cook the onion in the skillet until it looks clear or toasty brown on the edges. Add the peppers of choice to the skillet and stir in with the onion. Add the meat and the soup and then mix it all up good. Select a baking pan and pre-heat the oven to 300 degrees. Using Mission Yellow Corn Tortillas cover the bottom of the pan by overlapping the tortillas so the bottom isn't showing and pour the above ingredients in on top of the tortillas. (you can substitute taco shells or nachos if you like) Cover the top of the mix with grated pepper jack cheese or colby cheese Bake at 300 degrees uncovered for half and hour or until the cheese is startin' to get brown.


Copyright © 2015 RecipesforWildgame.com All rights reserved

RecipesforWildgame.com is a Division of OutdoorsmenOutlet LLC