Squirrel fricassee

2 Servings

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

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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