• 2 dressed young squirrels, 2 lbs
  • 1½ tsp salt
  • Pepper
  • ½ cup flour ½ cup shortening
  • ½ to 3/4 cup water
  • 1½ cups milk
  • 1 tsp grated onion, if desired



Wipe squirrel thoroughly with a damp cloth pick off any hair Remove scent glands Examine carefully to locate imbedded shot and remove with a sharp pointed knife Wash thoroughly inside and out in warm water. Drain well and cut into serving pieces (Never wash after cutting up.) Combine salt, pepper and flour and dredge squirrel in this mixture to coat well Heat shortening in a heavy skillet and brown pieces slowly on all sides to a rich brown, about 1 minute Add ¼ cup of the water, cover tightly, reduce the heat and simmer gently until tender (about 30 minutes) Add remaining water as needed Squirrel should be very tender when done Remove squirrel to a hot platter, cover to keep hot Blend any leftover seasoned flour into the fat remaining in the skillet Add milk gradually and cook until gravy boils and thickens, stirring constantly Serve at once with squirrel Add the grated onion for additional flavor, if desired 4 servings


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