Friday, October 28, 2011
Squirrels should be cleaned and free of buckshot, stray fur and dirt. Quarter them and place them in a pressure cooker. Cover with salted water and cook at fifteen pounds pressure for twenty minutes. (My friend Mary Beth also says you can cook the squirrel all day long in your crockpot, instead) Once the cooker has cooled down, remove the squirrel pieces, saving the broth. Flour the squirrel quarters or roll them in your favorite chicken breader. Fry until brown in bacon grease. Meanwhile, bring the broth left in the pot back to a simmer. Remove the squirrel from the frying pan and stir enough flour into the drippings to make a thin paste. Slowly add the hot broth, stirring and scraping the bottom of the pan. Cook until smooth and thickened. I also added some milk. Then season to taste and serve with the crisp fried squirrel.