3 lbs squirrel in serving size pieces
3/4 cup flour
1/4 tsp pepper
5 Tbs lightly salted butter or margarine
1 large onion, chopped
1 Tbs cornstarch
1 can cream of mushroom soup
1 tsp salt
2/3 cup milk
2 Tbs chopped parsley
2 cups water
1 box Bisquick
Heat half the butter in an iron skillet. Mix flour, salt & pepper in a
paper bag. Add single pieces of squirrel shaking till each piece is well
coated. Place squirrel in skillet cooking over medium heat till browned.
Smother squirrel in premixed cream of mushroom soup, chopped onion, and
the cup of water. Bring to a boil. Reduce heat and simmer in the covered
skillet for 1 1/2 to 3 hours. Remove cooked squirrel and keep hot in the
oven. Mix cornstarch with cold water. Add to sauce. Bring to a boil
stirring constantly. Cook till gravy thickens. Meanwhile, mix the
dumplings using the directions on the Biscuick box. Add dumpling mix to
boiling gravy by the spoonful. Cook 10 minutes uncovered. Cover and
cook another 10 minutes. Serve with hot chicken pieces.
