Squirrel Fricassee

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.