Southern Style Cider Squirrel Ingredients:
- 4 lg Squirrels (gray, fox, or black), or 2 rabbits
- Salt and pepper
- 1/4 teaspoon Powdered sage
- 1/4 teaspoon Powdered rosemary
- 3 tablespoon Bacon or sausage fat
- 1 quart Dry cider
- 4 tablespoon Butter
- 1 cup Heavy cream
Southern Style Cider Squirrel Instructions:
- Skin, eviscerate, and disjoint the squirrels, making sure to remove the small scent sacs from beneath the forelegs. If these glands are not removed, a bitter taste will be imparted to the dish.
- Soak the pieces for one hour in cold water to which 1 teaspoon salt has been added.
- Remove, drain, and pat dry.
- Roll the pieces in flour seasoned with salt, pepper, sage and rosemary.
- Heat the bacon fat in a deep skillet and brown the squirrel pieces on all sides.
- Add the cider and simmer until the meat is alnost tender.
- Remove the cover and continue cooking until the meat is tender and most of the liquid absorbed.
- Remove the squirrel pieces and put aside to cool. Reserve any pan liquids for the gravy.
- Roll the squirrel in the seasoned flour again, heat the butter in another skillet, and rebrown the squirrel until golden and crisp.
- Put the squirrel pieces on a heated platter, and keep warm, while you add all juices and scrapings to the skillet.
- Make a paste of a tablespoon of flour and the heavy cream.
- Pour this slowly into the pan juices, stirring constantly, until the sauce is smooth, hot, and slightly thick.
- Ladle the gravy over the squirrel pieces and serve.
Source Url: http://redneckknowhow.com/2015/06/07/southern-style-cider-squirrel-recipe/