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Author Topic: SHERRIED SQUIRREL  (Read 1074 times)

Offline Big58cal

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SHERRIED SQUIRREL
« on: January 27, 2010, 03:15:53 PM »
SHERRIED SQUIRREL

4 dressed squirrels cut up
2 quarts water
1 tablespoon salt
2 teaspoons vinegar
1/3 cup all purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons vegetable oil
8 OZ FRESH WHOLE MUSHROOMS

SHERRY SAUCE

1 CUP CHICKEN BROTH
1/4 CUP SHERRY
1 TABLESPOON WORCESTERSHIRE SAUCE
1/4 TEASPOON SEASONED SALT
2-3 DROPS RED HOT PEPPER SAUCE

In large ceramic bowl, combine squirrel,water,1 tablespoon salt and the
vinegar. Cover the bowl with plastic rap. Let stand at room temperature 1
hour. Drain, discard liquid. Pat squirrel piece dry, set aside.

Heat oven to 350f in large plastic food storage bag, combine flour,1
teaspoon salt and the pepper. shake to mix. Add squirrel pieces, shake to
coat. In large skillet, melt butter in oil over medium-low heat. Add
squirrel pieces, brown on all sides over medium high heat. Transfer
squirrel pieces and drippings to 3 quart casserole. Add mushrooms. In 2 cup
measure, combine all the sherry sauce ingredients. pour over squirrel pieces
and mushrooms. cover casserole. bake until tender, about 1 1/2 hours.

4-6 servings.
385 calories
The only purpose of bread is to hold meat!

John Andrews Is My Hero!

In all seriousness, the Marlin is a great rifle, too. I own a Model 60, one of the best rifles ever made.
Brownings are nice, but in terms of quality AND accuarcy AND ruggedness, it's hard to beat the Marlin.
California sucks that's it.

 


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