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Seminole Squirrel Stew

2 Squirrels, cleaned
1 c All-purpose flour
2 c Water
Salt and pepper to taste
6 tb Lard or bacon drippings


Cut squirrels into serving pieces. Mix salt, pepper and flour and dredge the squirrel pieces in the mixture. In a large skillet, heat the fat and fry squirrel pieces, turning occasionally until golden brown. Remove squirrel from the skillet and set aside. Pour off all fat except about 3 tablespoons. Add water to the skillet and bring to boil. Return squirrel to the skillet; bring to boil again, cover and reduce heat. Simmer for about 1 1/2 hours or until the meat is very tender. Serve with corn bread. Serves 4




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