By Ken Zurski
From the end of the American Revolution and into the early 19th century when brave men began exploring the land between New England and the Mississippi River in areas that covered parts of Ohio, Indiana, Kentucky and Illinois, the food source came from what was available – either seeded or caught.
For hunters, this meant meat. Wild turkey, white-tailed deer and elk were in high supply, but as many historians point out from this time period, there was another critter which grazed the land in large numbers and soon caught the fancy of the early explorers and their families who took root in these areas.
“So plentiful were squirrels,” wrote David McCullough in his book The Pioneers, “that hardly a day passed without a few hundred being killed.”
And so squirrel became a meal and it showed up frequently in a recipe that is…
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