Scary Squirrel World. It made me laugh =o)
Its been squirrel hunting season for a few weeks now. I've been determined to get a few of them, especially the big grey one that sits in the tree out front, taunting me every time I come outside. He even followed us up the hill when we were running fence, sitting high up in the big oak tree dropping acorns around us. He sits and watches. Until I get the gun out. Then he starts jumping around, up & down from branch to branch, even from tree to tree! He is still taunting me, every morning.
Mr. Wild and I went hunting on the back of the farm and actually got 3 squirrels! I'd not cleaned one before, but was happy to see how its just like cleaning a rabbit! My next plan is to learn how to cure the skins and use them.
Here's the recipe we used (courtesy of The Wild Butcher From Field to Table book:
Southern Fried Squirrel (or Rabbit) with Gravy
1/3 cup all-purpose flour
1/2 teaspoon salt (We used 1/4 t. sea salt)
1/8 teaspoon black pepper (we used cracked pepper)
1/8 teaspoon cayenne pepper, optional (we used it)
2 squirrels or 1 wild rabbit, cut up
3 tablespoons all-purpose flour
1 1/2 cups milk
Salt & Pepper
(We had buttermilk that was getting ready to expire, so we added it to the recipe. After coating the squirrel pieces in the flour mixture, we dipped it into the buttermilk and then put it into the oil. Delicious!!!)
Makes 2-3 servings
1. In large plastic food-storage bag, combine 1/3 cup flour, 1/2 teaspoon salt, 1/8 teaspoon black pepper & 1/8 teaspoon cayenne pepper. Shake to mix.
2. Add squirrel pieces; shake to coat
3. In large skillet, heat 1/8 inch oil for squirrel, or 1/4 inch oil for rabbit, over medium-high heat until hot.
4. Add coated meat; brown on all sides.
5. Reduce heat; cover tightly. Cook over very low heat until tender, 35 to 45 minutes for squirrel, 20 to 25 minutes for rabbits, turning pieces once.
6. Remove cover, cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside and keep warm.
7. Discard all but 3 Tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk.
8. Cook over medium heat, stirring constantly, until thickened and bubbly.
9. Add salt and pepper to taste. Serve with meat.