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“Here's a nice recipe for a few young squirrels. Older ones seem to be a bit tougher and I usually fix them a little different.”
1hr 10mins

Ingredients Nutrition


  1. Wash squirrel thoroughly inside and out in warm water.
  2. Drain well and cut into serving pieces.
  3. Never wash after cutting up.
  4. Combine salt, pepper, and flour.
  5. Dredge meat in mixture and coat well.
  6. Heat shortening in a heavy skillet.
  7. Brown meat slowly on all sides to a rich brown, about 15 minutes.
  8. Add 1/4 cup of water, cover tightly.
  9. Reduce heat and simmer gently until tender, approx about 30 minutes.
  10. Add remaining water as needed.
  11. Squirrel should be very tender when done.
  12. Remove squirrel to a hot platter, cover and keep warm.
  13. Blend leftover seasoned flour into the fat remaining in skillet.
  14. Add milk gradually and cook until gravy boils and thickens, stirring constantly.
  15. Serve at once with squirrel.
  16. Add the minced onion for additional flavor, if desired.

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