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."
 
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Ready In:
1hr 10mins
Ingredients:
8
Serves:
2-3
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ingredients

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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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Reviews

  1. I would allow squirrel to simmer a little bit longer if it is not a young squirrel, (check his jewel chest), and a lot longer if it is a mature fox squirrel. Believe me, it makes a lot of difference!
     
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RECIPE SUBMITTED BY

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).
 
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