Sherried Squirrel (Or Rabbit) - cooking recipe

Ingredients

Brine
2 quarts water
1 tablespoon salt
2 teaspoons vinegar
Squirrel
4 squirrels, 3 1/2-4 pounds total weight, cut up (or 2 rabbits)
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil
8 ounces fresh mushrooms
Sauce
1 cup chicken broth
1/4 cup sherry wine
1 tablespoon Worcestershire sauce
1/4 teaspoon seasoning salt
2 drops hot sauce (to taste)

Preparation

Combine brine ingredients with meat in a large bowl.
Cover and let stand at room temperature 1 hour.
Drain and discard liquid.
Pat meat dry and set aside.
Preheat oven to 350\u00b0F.
Place flour, salt and pepper in a plastic zipper bag.
Add meat and shake to coat.
Heat butter and oil in a large skillet over medium-low heat.
Increase heat to medium-high and brown squirrel pieces on all sides.
Place meat and pan drippings in a 3-quart baking dish and add mushrooms.
Combine sauce ingredients and pour over meat and mushrooms.
Cover and bake until tender, about 1 1/2 hours.