2 squirrels, whole or cut up
1 cup chopped onion
1 T. butter
1/2 cup cider vinegar
1/2 cup ketchup
3 T. brown sugar, molasses or honey
3 T. bourbon, apple juice or orange juice
1 tsp. dry mustard or 2 tsp. prepared mustard
1/4 tsp. Tabasco sauce
For barbecue sauce, cook onion in butter in Dutch oven over medium heat until just tender, stirring occasionally. Add all remaining ingredients except squirrel. Heat just to boiling. Reduce heat and simmer about 5 minutes, stirring occasionally. Add squirrels to Dutch oven, turning to coat with sauce. Bake at 350°F for 2 hours or until meat is extremely tender, turning meat occasionally. Remove squirrels from sauce and set aside until cool enough to handle. Pull meat from bones and shred coarsely, discarding bones. Return meat to sauce and reheat on stovetop until heated through. Serve in a sandwich or over hot cooked rice or noodles.
Barbecue sauce may be prepared up to a few days in advance.
Entire recipe may be made up to 2 days ahead and refrigerated.
Reheat gently over medium-low heat before serving. Meat will
become tough if reheated at too high a heat.
From Celebrating Wild Game: Members’ Special Recipes