Dinner was fantastic tonight! I tried out a recipe from one of the videos I posted about this evening. Up until now, we have tried Brunswick Stew and Squirrel-n-dumplins. We both like the brunswick stew, but this is no contest. The stew always turns out too hot for Julie or not hot enough for me. Kinda like the thermostat, I guess!This was a wiry old Fox Squirrel. My hands still hurt the day after skinning her. It cooked up nice and tender, but not too soggy. The flavor was out of this world. I only wish I would have made some mashed taters to go with it!
Jamey's Fried Squirrel
One Squirrel, quartered
2 Eggs, beaten
1/2 Cup Flour
1/2 Cup Fryin Magic
1 Stick Butter
Olive Oil (enough to cover the bottom of the skillet)
Canola Oil (never heard of it, don't have it, didn't use it)
(I also added 1/4 Tsp baking soda)
Preheat the oven to 375.
Heat oil and butter in a large skillet.
Rinse squirrel in water and pat dry with a paper towel.
Dip the pieces in egg, then roll in the breading mix.
Brown the pieces 10 minutes on each side.
Arrange the pieces in a greased 9" casserole dish.
Mix a little water in with the drippings, then pour over the squirrel pieces. The pieces should be about half covered.
Cover the dish with aluminum foil.
Bake for 1 hour.
3 comments:
A friend of mine said she's been out squirrel hunting alot lately - I'll have to give her a heads up on finding this recipe!
Now that you've published this recipe, I think I'll take your advice and shoot a squirrel or two.
It was some good stuff! I'm looking forward to cooking up the one I shot saturday when I get home.
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