squirrel fricassee
| Measure | Ingredient |
|---|---|
| 1 | Squirrel; cleaned, dressed & disjointed |
| ⅓ cup | Unsifted flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 3 tablespoons | Butter or margarine |
| 1 medium | Yellow onion; peeled and minced |
| 1 | Clove garlic; peeled and crushed |
| ¼ cup | Julienne strips of lean ham |
| ¾ cup | Chicken broth |
| ¼ cup | Milk or light cream |
| 1 tablespoon | Flour blended with 1/4 cup milk |
Dredge squirrel in a mixture of flour, salt and pepper, then brown in a heavy saucepan in butter over moderately high heat. Add all but last ingredient; cover, and simmer about 1 hour until tender. Blend in flour paste and heat, stirring, until thickened. Taste for salt and pepper and adjust as needed. Serve with hot biscuits.
Recipe by: The Doubleday Cookbook Posted to MasterCook Digest V1 #342 by LBotsko@... on Nov 15, 1997
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