FRIED SQUIRREL (OR RABBIT)
2 Squirrels or rabbits
Salt to taste
Black pepper to taste
Cut squirrel or rabbit into manageable pieces. Salt and pepper pieces to taste. Roll pieces in flour and fry in large skillet containing 1/2 inch of cooking oil at 350 degrees. Old squirrels should be parboiled prior to flouring and frying. Serves two people.
Variation: Make your favorite gravy and simmer the squirrel or rabbit in the gravy for 45 minutes. Serve with rice and fresh baked biscuits.
Submitted by Tim Cosby, Chief, Law Enforcement Section (Retired)
SQUIRREL--BOILED, CHIPPED & FRIED
Salt and pepper to taste
1/2 tsp. celery seed
1/2 tsp. freshly minced garlic
2 tsp. Worchestershire Sauce
2 Tbs. bacon drippings
2 Green onions and their tops--chopped fine
Boil squirrels for approx. 45 minutes until tender and meat easily flakes away from bones. Remove squirrels from water and dry with a paper towel. Use a fork to chip away all the meat from the bones and set aside. Heat bacon drippings in heavy skillet over medium high heat. Add chipped up squirrel meat and all other ingredients. Stir well and cook until onion is wilted. Serve with rice and biscuits. This is a good way to utilize older, tougher squirrels.
Variation: Add flour and water to cooking squirrels to make a fine gravy.
Submitted by Bill Gray, Supervising Wildlife Biologist, District VI, as given by Suzy Johnson of Mosely Farm