1ksfbanner95 great eastern knife ad
Leon's Blog

Go-to recipe: How to make squirrel mulligan

Go-to recipe: How to make squirrel mulligan

Some recipes, like this one, are old friends.

by Leon Pantenburg

Recipes trigger memories sometimes, and that’s what happened when I came across this mulligan recipe. The date on it is December 16, 1989, it has a 3.5 star rating out of a best possible four.  I remember why I cooked it.

Annebelle lock

My favorite hunting rifle is a flintlock.

At the time I lived in Washington D.C., and frequently hunted at Quantico Marine Base, south of the city.

For a country type such as me, weekend hunting trips helped me keep my sanity amid the Beltway hustle and pressure associated with a stressful job.

Shotguns were required to hunt on the base, but there was a loophole that allowed blackpowder rifles for small game hunting. Blackpowder is my favorite method of hunting anyway, and my .40 caliber flintlock was my ticket to small game heaven.

All hunters were required to check in at the gate before dawn, and each was  allotted 160 acres to hunt on for the day. I had scouted the land, knew where the hickory and oak groves were, and usually got my favorite spot.

There is something about drifting through a hardwood grove just after dawn, wearing a powder horn and shot bag and hunting with a genuine longrifle that makes it impossible to worry. The smell of the damp leaves, and  ker-flu of the flintlock firing, followed by the fog of powder smoke were part of an incredible experience.  Harvesting a squirrel was a bonus.

On this particular day, I was flinching just right when I pulled the trigger, and had killed three squirrels with three headshots. I dressed the squirrels and headed back home through the insanity of the  Beltway traffic.

Later that week, I was looking for a recipe to use three squirrels, and found this one. It’s a winner!

Squirrel Mulligan

3 squirrels, dressed

2 onions, chopped

1 green pepper, chopped

2 russet potatoes, diced

4 Tbs chili pepper

salt to taste

pepper to taste

dash of Louisiana hot sauce

1 c cooked rice

Stew squirrels in water until tender. Removed meat from bones. Place meat into broth, and bring to a boil; add remaining ingredients except rice. Cook 45 minutes, or until vegetables are tender. Add rice and serve.

Please click here to check out and subscribe to the SurvivalCommonSense.com YouTube channel, and here to subscribe to our weekly email update – thanks!

<

Be Sociable, Share!
Click to add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Leon's Blog

Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. His emphasis is on tried and tested, simple techniques of wilderness survival. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico. His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail. Other mountain backpacking trips include hikes through the Uintas in Utah; the Beartooths in Montana; the Sawtooths in Idaho; the Pryors, the Wind River Range, Tetons and Bighorns in Wyoming; Rocky Mountain National Park in Colorado, the Catskills in New York and Death Valley National Monument in southern California. Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest. Leon is also an avid fisherman and an elk, deer, upland game and waterfowl hunter. Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.

More in Leon's Blog