Clean; cut up squirrel.
Add salt and pepper to meat.
Roll in flour.
Fry until done.
Use for young rabbit too.
Section squirrel.
Soak in salt water until free of blood. Roll in flour mixed with salt and pepper to taste.
Fry in skillet with enough grease to bubble around each piece of meat. Fry each side until brown.
After meat is browned, turn down heat and add 1 cup water.
Cover and let simmer until tender.
Mix salt and pepper with flour in brown paper bag.
Shake pieces of squirrel in flour mixture and brown in melted shortening in a heavy skillet. Lower heat after browning and cover the skillet tightly.
Cook over low heat for 1/2 to 1 hour or until well done.
Remove cover during the last 10 minutes to crisp outer surface.
Boil squirrel until tender.
Remove from water, pat dry. Season and coat with flour.
Place into hot oil and cook until brown.
If desired, make brown gravy.
Place the squirrel in pot and cover with water.
Add salt and pepper and boil until meat is tender.
Remove pieces of meat and roll in flour.
Fry in hot oil until golden brown.
o cook.
Soak dressed squirrel in salt water for about
rosemary, parsley, salt, pepper and squirrel pieces in large saucepan or
Use only
young squirrels for this recipe.
Skin squirrel and cut into pieces.
Dip in batter made from beaten eggs; salt
and pepper to taste.
Roll in flour until well covered. Cook
in skillet.
Start off with real hot grease until brown, then\tcut heat
to
simmer;
cover
with lid and simmer until tender. Remove
squirrel
from
pan
and make gravy using the drippings, flour
and\tmilk.
Goes well with biscuits to sop. Serve with baked or mashed potatoes and a salad.
Cut squirrel into serving pieces and shake in paper bag containing flour and seasonings to dredge well.
Fry in skillet until brown.
Remove meat from skillet and pour off all grease except 2 tablespoons.
Add water and bring to boil.
Return squirrel to skillet; reduce heat to low.
Cover and cook for about 1 hour until meat falls off bone.
ody of dressed rabbit or squirrel.
Split the body down
Cut squirrels in half.
Dredge squirrels with mixture of salt, pepper and flour.
Fry in hot lard in heavy skillet until golden. Drain off all but 2 tablespoons of lard.
Boil 1 1/2 cups of water and pour over squirrel.
Cover and cook over a low heat for 1 hour.
Clean and wash squirrels thoroughly.
Cut up.
Shake in plastic, covered bowl of flour until all pieces of squirrel are covered good.
Dredge the squirrel pieces in a mixture of flour, salt and pepper (to taste).
Fry in oil at a medium temperature.
Turn the pieces often for even cooking.
Cook until browned and tender.
Rub outside of squirrel with salt and pepper.
Marinate for several hours in mixture of egg and milk.
Remove from dish, dip in flour and deep fat fry for 10 to 12 minutes or until done.
acon is cooking, season the squirrel with salt and pepper, and
Mix flour, salt
and
pepper
in
bowl.
Coat
squirrel pieces with seasoned flour.
In large frypan over medium heat, fry bacon until
grease
begins to collect.
Add squirrel meat and fry until well
browned
on\tall
sides.
Add
onion
and chicken broth. Cover
and cook over medium heat for 1/2 hour. Reduce heat to low and
continue cooking for 2 to 2 1/2 hours or until meat
is tender.
If desired, prepare gravy from pan drippings just before serving.
Serves 4.
Cut squirrel into serving pieces and season well.
Saute in oil until brown; remove from skillet.
Saute onions, celery, garlic, green peppers and parsley in oil until wilted.
Put squirrel in until tender.
Add rice and water.
Stir thoroughly. Add salt, cook slowly about 30 minutes or until rice is cooked.
Roll the squirrel pieces in flour, salt, and pepper.
Brown in butter.
Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
Add the tomatoes and continue to simmer another hour.
Preheat oven to 375\u00b0.
Heat squirrel, milk, sour cream and soup to boiling.
Spoon into a rectangular 13 x 9 x 2-inch baking dish.
Beat remaining ingredients, except cheese, with a wire whisk or hand beater until almost smooth.
Pour evenly over hot squirrel mixture.
Sprinkle with cheese.
Bake, uncovered, until top is set and soup mixture bubbles around edge, 20 to 25 minutes. Makes 6 servings.
Clean squirrel.
Place the squirrel in a container with small onion, salt and pepper and boil until meat comes off the bone. Serve.