| In large plastic food-storage bag, combine 1/3 cup flour, the salt,
black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake
to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch
of oil for rabbit, over medium-high heat until hot. Add coated meat; brown
on all sides. Reduce heat; cover tightly. Cook over very low heat until
tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning
pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat
to plate lined with paper towels. Set aside to keep warm.
Discard all but 3 tablespoons oil. Over medium heat, stir flour into
reserved oil. Blend in milk. Cook over medium heat, stirring constantly,
until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce
if darker color is desired. Serve gravy with meat.
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