Title: Southern Fried Squirrel or Rabbit with Gravy
Categories: Entree Meat Diet 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 | | 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