Sherried Squirrel (Or Rabbit)

In this recipe, the meat is brined, then cooked in the oven. Adapted from Dressing and Cooking Wild Game. Prep time includes brining time.

• Ready In: 2 hrs 45 mins
• Serves: 4-6

Ingredients

• Brine

• 2  quarts water
• 1  tablespoon salt
• 2  teaspoons vinegar

• Squirrel

• 4  squirrels, 3 1/2-4 pounds total weight, cut up (or 2 rabbits)
• 1⁄3 cup all-purpose flour
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons butter
• 2  tablespoons  vegetable oil
• 8  ounces fresh mushrooms

• Sauce

• 1  cup chicken broth
• 1⁄4 cup sherry wine
• 1  tablespoon Worcestershire sauce
• 1⁄4 teaspoon seasoning salt
• 2  drops  hot sauce (to taste)

Directions

1. Combine brine ingredients with meat in a large bowl.
2. Cover and let stand at room temperature 1 hour.
3. Drain and discard liquid.
4. Pat meat dry and set aside.
5. Preheat oven to 350°F.
6. Place flour, salt and pepper in a plastic zipper bag.
7. Add meat and shake to coat.
8. Heat butter and oil in a large skillet over medium-low heat.
9. Increase heat to medium-high and brown squirrel pieces on all sides.
10. Place meat and pan drippings in a 3-quart baking dish and add mushrooms.
11. Combine sauce ingredients and pour over meat and mushrooms.
12. Cover and bake until tender, about 1 1/2 hours.