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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