Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
SQUIRREL FRICASSEE
#1
[font "Verdana,Arial,Helvetica"][black][size 1]SQUIRREL FRICASSEE by daymere[red] [/red][/size][/black][/font] [font "Verdana,Arial,Helvetica"][black][size 1] [/size][/black][/font]
[font "Verdana,Arial,Helvetica"][black][size 1][font ""][#000080][/#000080][/font] [indent] [ul] [li]2 dressed young squirrels, 2 lbs [li]1½ tsp salt [li]Pepper [li]½ cup flour ½ cup shortening [li]½ to 3/4 cup water [li]1½ cups milk [li]1 tsp grated onion, if desired [/li][/ul] [ol] [li]Wipe squirrel thoroughly with a damp cloth [li]pick off any hair [li]Remove scent glands [li]Examine carefully to locate imbedded shot and remove with a sharp pointed knife [li]Wash thoroughly inside and out in warm water. [li]Drain well and cut into serving pieces [b](Never wash after cutting up.) [li]Combine salt, pepper and flour and dredge squirrel in this mixture to coat well [li]Heat shortening in a heavy skillet and brown pieces slowly on all sides to a rich brown, about 1 minute [li]Add ¼ cup of the water, cover tightly, reduce the heat and simmer gently until tender (about 30 minutes) [li]Add remaining water as needed [li]Squirrel should be very tender when done [li]Remove squirrel to a hot platter, cover to keep hot [li]Blend any leftover seasoned flour into the fat remaining in the skillet [li]Add milk gradually and cook until gravy boils and thickens, stirring constantly [li]Serve at once with squirrel [li]Add the grated onion for additional flavor, if desired

4 servings [/li][/ol][/b][/indent]
.
[Image: gforum.cgi?do=post_attachment;postatt_id=944;]
KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
[/size][/black][/font]
Reply


Forum Jump:


Users browsing this thread: 1 Guest(s)