Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Squirrels |
\N \N | Salt and lemon pepper |
\N \N | Flour |
1 can | Bouillon |
¼ cup | Lea & Perrins Worcestershire sauce |
2 tablespoons | Parsley |
2 tablespoons | Onion juice |
1 \N | Clove garlic |
1 small | Bay leaf |
1 can | Mushrooms |
With squirrel hunting under way in Arkansas, Mississippi and Tennessee, hunters by this time should have a supply of nutcrackers in the freezer.
Thaw out four young ones and try this recipe for a different taste.
Sprinkle squirrels with salt and lemon pepper and dredge in flour. Brown in roasting pan. Add remaining ingredients. Bake in 350-degree oven for 45 minutes. Reduce heat and bake slowly until fork tender. Serve with a baked potato and green vegetable of choice. Serves 4-6.
"WILDLIFE GOURMET", MEMPHIS
COMMERCIAL APPEAL, 10/25/1987
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .