Yield: 1 servings
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Squirrel is one of the finest and tenderest of all wild meats. It's flavor is mild, rarely gamey. There is no need for soaking, and seldom any need for parboiling. They should be cleaned as soon as possible after shooting, but skinning may wait until they're ready to be cooked. Clean squirrels and rub with salt and pepper. Brush with fat andplace on hot broiling rack. Broil 40 minutes, turning frequently and basting with drippins every 10 minutes. Serve with gravy from drippins and season with 1-2 tbsp of lemon juice.
Make sure all the hair is cleaned off the squirrel. Cut it up. If it's old and tough, put it in the pressure cooker for about 15-20 minutes. Salt and pepper it. Cover with flour and fry in a cast iron skillet on a medium fire until brown and tender. This is areal sweet meat. You can smother a squirrel just like a chicken.
Origin: Adapted from White Trash. Shared by: Sharon Stevens, April/95.
Submitted By SHARON STEVENS On 04-20-95