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Pan-Fried Young Squirrel (cleaned and ready to cook)
Cut and separate hind legs, front legs and
backs of 4 young squirrels. Dredge pieces in
flour mixed with pepper and plenty of your
favorite seasoned salt. Pour enough vegetable
oil in skillet to cover the bottom to a depth of
about 1/3-inch and heat to medium-high. In
hot oil, cook squirrel until well-browned on all
sides. Turn, taking care to avoid knocking off
coating. Reduce heat to medium-low, cover
skillet and cook until pieces are fork-tender,
about 25 minutes.
Squirrel and Dumplings (recipe for older
tougher squirrels)
In a large pot, place 6 skinned and cleaned squirrels,
1 chopped onion and a stalk of chopped celery. Add 1 can
of chicken broth (or 3 chicken bullion cubes) then water to cover
and 2 tablespoons butter; cover and boil until squirrels are
tender - about two hours. Remove and de-bone squirrels. Strain
broth and set aside. With a fork, mix 1 1/2 cups white flour,
and 1 cup broth, then continue adding flour until
the dough no longer sticks to the bowl and is a consistency
that can be rolled out. Roll dough out 1/4-inch thick on a
floured surface, then with a sharp knife, cut dough into
long, 2-inch wide strips. Cut the strips crossways every 3 inches
to make 2- by 3-inch dumplings. If preferred, these can be rolled
into a ball, for traditional southern dumplings. Return the broth
to the pot on high heat. Bring to a boil and add squirrel meat,
1 can cream-of-chicken soup and 1 can mushrooms or 1 cup of
freshly sliced mushrooms. One by one, add dumplings. Reduce
heat to low and cook until dumplings are done. Add salt and
pepper to personal taste.
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