Recipe by Chuck in Killbuck
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.
- 2 dressed young squirrels, approx 2lbs
- 1 1⁄2 teaspoons salt
- pepper, to taste
- 1 cup flour
- 1⁄2 cup solid shortening
- 1⁄2-3⁄4 cup water
- 1 1⁄2 cups milk
- 1 teaspoon minced onion (optional)
Directions See How It's Made
- 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.