Buffalo Squirrel Dip
Want a party dish that no one else will bring to the table? The next time you get invited to a potluck style function; whip up a big bowl of this Buffalo Squirrel Dip and be the life of the party. It starts with boiled squirrel, simmered for a couple of hours then picked from the bone. From there, the meat gets mixed with cream cheese, ranch dressing and other seasonings before being topped with shredded cheese and baked to form a melted gooey bowl of goodness.
Want to really make the dish shine? Fry your own corn chips by quartering fresh corn tortillas and flash frying them in hot vegetable oil. Once crispy, remove the chips from the oil with a wire spider, let any excess oil drain back into the pan, then drain on a paper towel-lined cookie sheet. While the chips are still piping hot, hit them with a sprinkle of coarse sea salt. You may never buy bagged chips again.
1 gallon cold water
1 tablespoon salt
2 bay leaves
1 tablespoon black peppercorns
2-3 cloves of garlic, lightly smashed to release their oils
1 teaspoon beef bouillon
For the dip
2 eight ounce blocks of cream cheese
1 cup ranch dressing
¾ cup Buffalo wing sauce
1 cup shredded cheddar cheese
Begin with a gallon of water in a heavy pan. This was the perfect opportunity to try out my new Realtree pots from Camalo Cookware. Not only do they look nifty in the kitchen, the pots are nice and heavy, with tight-fitting lids.
In a bowl, mix the softened cream cheese with ranch dressing and Buffalo wing sauce. Stir in the shredded squirrel meat and turn the mixture out into a glass pie dish.