Ingredients
- 2 squirrels cut into six pieces each
- 1 cup flour
- 1 teaspoon salt
- 1-1/2 teaspoon pepper
- 4 oz vegetable oil +/-
- 2 cups milk
- 2 cups cooked rice(white , brown , wild chose your favorite)
Directions
- Mix flour, salt and pepper in bag
- Drop in squirrel parts six at a time and shake well
- Heat oil in # 8 cast iron frying pan
- Brown/sear squirrel well over med-high heat 4 minutes per side, remove and place on paper towels (will cook through during simmer)
Make Gravy With Pan Drippings
- Add flour from bag to oil in pan — just enough to absorb most oil and stir well (can remove some oil if necessary)
- Add milk to pan stirring a lot (can be thin/watery for gravy, can add water to thin)
- Salt & pepper as necessary
- Add squirrel simmer with on low approximately 2 hours with lid (until tender)
- Cook rice as directed
- Place squirrel back leg over rice and spoon gravy over…EAT !
Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook