
(Originally appeared 4/23/97)
One-pot Squirrel Dinner
Joan N. Cone,
Williamsburg, Virginia
- 1 pkg. (8 oz.) cream cheese, cut into 1-inch cubes, softened
- 3/4 cup milk
- 1 pkg. (16 oz.) frozen broccoli, carrots, and cauliflower, defrosted and drained
- 3 cups cooked rainbow fusilli or rotini
- 2 cups cubed cooked squirrel (8 to 10 oz.)
- 1 can (4 oz.) sliced mushrooms, drained
- 2 tablespoons Dijon mustard
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded fresh Parmesan cheese
Makes 6 to 8 servings
In 3-quart saucepan, combine cream cheese and milk. Cook over medium heat for 4 to 6 minutes, or until mixture is smooth, stirring constantly. Add remaining ingredients, except Parmesan cheese. Cook over medium-low heat for 5 to 7 minutes, or until mixture is hot, stirring occasionally. Sprinkle each serving evenly with Parmesan cheese.
This recipe is appears in America's Favorite Wild Game Recipes, one of the many excellent books available in The Hunting and Fishing Library. Visit this All Outdoors website for a free 14-day trial to the book series.
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