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Squirrel Recipe

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This recipe for Squirrel is from Zion Baptist Church WMU Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Fresh young squirrels
2 cans of Cream of Mushroom Soup
1 c. Low Fat Buttermilk
1 c. Flour for dredging
2 c. Canola Oil to fry squirrel in
Directions:
Directions:
Skin and dress the squirrels. Cut the squirrel into 4 pieces. Cut in half lengthwise down the spine and cut in half the front leg section from the hind leg section. Wash the meat thoroughly under cold running water. Salt and pepper each piece. Place in a bowl and cover with buttermilk and refrigerate overnight.



Heat an inch of oil on medium heat in a cast iron skillet. Remove squirrels from buttermilk and dredge in flour. Fry on both sides until brown. Remove squirrel from skillet and set on paper towels to absorb the oil. Pour the oil out of the pan. In a mixing bowl, combine the mushroom soup and water to make gravy. Pour it into the pan and scrape the bottom and sides of the pan to mix the drippings into the gravy. Add the fried squirrels back to the pan, cover, and simmer for about 20 minutes until squirrel meat is tender.

 

 

 

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