Combine the squirrel and milk in a large bowl and refrigerate for 4 to 6 hours. Remove the squirrel from the milk, reserving milk. Combine the flour with seasoned salt in a bowl. Coat the squirrel with this mixture. Then dip into the eggs and roll in flour again. Brown in 375-degree peanut oil in a large skillet, covered. Remove the lid toward the end of cooking so squirrel can brown. Drain all but 1 tablespoon of cooking oil from skillet.
Place the squirrel in a pressure cooker with 1 inch of water. Cook squirrel at 15 pounds of pressure for 15 to 18 minutes, using manufacturer’s directions. Remove the squirrel from pressure cooker, reserving cooking liquid.
Add the reserved cooking liquid to skillet. Add the reserved milk. Simmer over low heat until thickened. Serve squirrel and gravy on biscuits or toast. Makes 4 to 6 servings.
Ingredients
3 squirrels, cut into serving pieces
3 cups milk
1 1/2 cups water
3 eggs
6 tablespoons flour
1 tablespoon Lawry’s seasoned salt
3 cups peanut oil
