Southern fried squirrel or rabbit with gravy
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| ⅛ | teaspoon | Cayenne pepper <optional> |
| 2 | eaches | Squirrels or 1 wild rabbit, |
| Cut up | ||
| Vegetable oil | ||
| 3 | tablespoons | All-purpose flour |
| 1½ | cup | Milk or chicken broth |
| Salt and pepper | ||
| Brown bouquet sauce <opt.> | ||
Directions
In large plastic food-storage bag, combine ⅓ cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat ⅛ inch of oil for squirrel, or ¼ inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste.
Add bouquet sauce if darker color is desired. Serve gravy with meat.
SOURCE: The Browning Hunting & Fishing Library Submitted By BOBBI ZEE On 08-30-95