SQUIRREL FRICASSEE
Here's a nice recipe for a few young squirrels. Older ones seem to be a bit tougher and I usually fix them a little different.
Provided by Chuck in Killbuck
Categories Wild Game
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Wash squirrel thoroughly inside and out in warm water.
- Drain well and cut into serving pieces.
- Never wash after cutting up.
- Combine salt, pepper, and flour.
- Dredge meat in mixture and coat well.
- Heat shortening in a heavy skillet.
- Brown meat slowly on all sides to a rich brown, about 15 minutes.
- Add 1/4 cup of water, cover tightly.
- Reduce heat and simmer gently until tender, approx about 30 minutes.
- Add remaining water as needed.
- Squirrel should be very tender when done.
- Remove squirrel to a hot platter, cover and keep warm.
- Blend leftover seasoned flour into the fat remaining in skillet.
- Add milk gradually and cook until gravy boils and thickens, stirring constantly.
- Serve at once with squirrel.
- Add the minced onion for additional flavor, if desired.
Nutrition Facts : Calories 797.7, Fat 58.6, SaturatedFat 17.1, Cholesterol 25.6, Sodium 1836.2, Carbohydrate 56.2, Fiber 1.7, Sugar 0.2, Protein 12.5
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