inute stirring occasionally. As the gravy cools it will thicken so
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
abbage rolls and to make gravy (recipe included) and soup.
FOR
t.
For the Debris Gravy:
Mix the flour, water
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.
his is a basic recipe to making gravy for any type of
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
Skin, clean and cut up the 2 squirrels.
Put them in a pot and pour in enough water to completely cover them.
Cook until tender. Take the squirrels out and save the broth to make the gravy.
Roll the squirrels in flour and fry in a skillet in Crisco until brown like chicken.
Take the broth you saved and get it ready to boil; pour in a mixture of 3/4 cup of milk and 2 tablespoons of flour. Stir until it thickens.
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.
Cut squirrels into serving size pieces and salt and pepper each piece, then roll in flour.
Heat some cooking oil in a large frying pan and brown the squirrels on both sides.
Put squirrel into crock-pot.
Add soup, water, onions and mushrooms.
Turn crock-pot to high for 1/2 hour, then turn heat to low and add sour cream and cook for 6 hours.
The gravy can be thinned with water or thickened with flour and is excellent over mashed potatoes. Serves 4 to 6.
Y Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY
acon is cooking, season the squirrel with salt and pepper, and
Put squirrel in iron pot with onion, garlic, bell pepper, Season-All, salt and oil.
Bring to a boil; reduce heat and simmer about 2 hours or until tender.
Remove everything from iron pot and put in big pot.
Bring to a rolling boil; add mushroom soup and let dissolve into boiling water.
Keep it at a rolling boil; then take biscuits out of can and pinch small piece off and drop into pot. When all of the biscuits are added, stir a little, reduce heat, turn off when the swelling in the biscuits go down, approximately 15 minutes.
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux
Brown boneless meat with garlic, onion, salt and pepper.
Add beer; allow to cool.
Combine broth and gravy, put into a crock-pot (you may need two) and bring to a boil.
Add vegetables. When vegetables are soft, add meat.
Cook on low for four hours.
50.
Prepare Stuffing, any recipe will do. I like Stovetop
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.
Cook squirrel until tender.
Add rest of ingredients; cook until potatoes are done, then add chili powder and sugar.
(Rabbit may be used instead of squirrel.)