Parboil the squirrel in water to cover in a large stockpot with salt, pepper and margarine until tender. (Or cook n a pressure cooker using manufacturer’s directions.) Debone the meat. Combine with the rice, broth and soup mix in a bowl. Pour into baking dish. Bake at 325 degrees for 30 minutes. Makes 4 servings.
2 …[Read More]
Boil the squirrel in hot water to cover in a stockpot until tender. (Or cook in 1 inch of water in a pressure cooker at 15 pounds pressure for 18 to 20 minutes or until tender.) Debone the meat and return to stock. Add the margarine to stock and bring to a boil. Combine the …[Read More]
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 …[Read More]