MM: Southern Fried Squirrel or Rabbit with Gravy
---------- Recipe via Meal-Master (tm) v8.05
Title: Southern Fried Squirrel or Rabbit with Gravy
Categories: Main dish, Meats, Low-cal, Game
Yield: 2 Servings
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 ea Squirrels or 1 wild rabbit,
Cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce
In large plastic food-storage bag, combine 1/3 cup
flour, the salt, black pepper, and cayenne pepper;
shake to mix. Add squirrel pieces; shake to coat. In
large skillet, heat 1/8 inch of oil for squirrel, or
1/4 inch of oil for rabbit, over medium-high heat
until hot. Add coated meat; brown on all sides.
Reduce heat; cover tightly. Cook over very low heat
until tender, 35-45 minutes for squirrel, 20-25
minutes for rabbit, turning pieces once. Remove
cover; cook 5 minutes longer to crisp. Transfer meat
to plate lined with paper towels. Set aside to keep
warm.
Discard all but 3 tablespoons oil. Over medium
heat, stir flour into reserved oil. Blend in milk.
Cook over medium heat, stirring constantly, until
thicken and bubbly. Add salt and pepper to taste. Add
bouquet sauce if darker color is desired. Serve gravy
with meat. SOURCE: The Browning Hunting & Fishing
Library
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