Squirrel Fricassee
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
2-3
ingredients
directions
- 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.
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RECIPE SUBMITTED BY
Chuck in Killbuck
Killbuck, NY
I’m over the hill and heading down the back side at a rapid rate it seems, single, and retired now.
My loves? Good friends, most of all. After that I guess it would be wildlife and photographing it. In fact, I love anything that deals with wild animals and the outdoors. Then comes playing with my dog and making a mess trying to cook in the kitchen or around the fire pit, grill or smoker while enjoying a good tumbler of whiskey (whisky).