Fried Squirrel Food

FRIED SQUIRREL

Steps:

• Place squirrel legs in buttermilk. Add salt and stir to cover. Marinade for at least 30 minutes, but preferably 8-12 hours.
• Mix the flour and seasoning for the fried squirrel breading. Remove squirrel pieces one at a time and place them in the breading. Turn to coat all sides. Repeat until all pieces are coated.
• Heat oil and fry each piece for 1-2 minutes on each side. Remove to a paper lined plate to drain.
• To make gravy, melt butter in a pan. Add seasoned flour leftover from breading squirrel. Whisk as the flour browns and bubbles, about 1-2 minutes.
• Add milk 1/2 cup at a time, stirring constantly. When the gravy thickens, add a bit more milk and continue until you have the desired quantity.
• Serve fried squirrel and gravy over your favorite homemade biscuits.

BASIC FRIED RABBIT OR SQUIRREL

Steps:

• Remove legs from body of dressed rabbit or squirrel.
• Split the body down the back through the breast.
• Cut each half in two crosswise.
• Dip meat pieces in melted butter.
• Roll pieces into crushed corn flakes coating all around.
• Brown meat in hot oil on each side.
• Reduce heat to low and simmer for about 1 hour.
• Note: Some people like to soak the meat in salted water a few hours before cooking.
• If so cover the body with water in a pot and add 3 Tablespoons of salt.
• Then drain, rinse, and pat the body dry before cooking.
• I often do this especially if the animal appears to be old.

FRIED SQUIRREL

Steps:

• 1. Mix the marinade ingredients and pour over the squirrel. Cover and marinate overnight in the refrigerator.
• 2. Drain in a colander, leaving some herbs on the meat. In a large re-sealable plastic bag, or in a large bowl, mix the flour with the seasons and shake up.
• 3. Place the squirrel pieces in the bag with flour and shake until thoroughly coated. Do this in small batches,and set in a single layer on a cookie sheet. Let these sit about 10 minutes. Then repeat the process for a double coating and let sit while you heat the oil.
• 4. Meanwhile, heat about 1 inch of oil in a large, heavy-bottomed skillet on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil but not so the pan is smoking.
• 5. Add the squirrel to the skillet and fry on one side for about 10 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the squirrel, but not so that it burns.
• 6. Remove the squirrel from the skillet and place it on a wire rack over paper towel. Season immediately with salt and pepper to taste, to help preserve the crispiness. It can be served immediately or cold for lunch the next day.
• 7. NOTES: Morton Nature's Seasons is a seasoned salt that is just wonderful, personally in my opinion it is the best and has much more flavor than the others. But by all means use your favorite.