Squirrel fricassee
2 Servings
Ingredients
| Quantity | 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 |
Directions
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