Fried Squirrel: As obtained from Cy Littlebee’s gathering of country recipes; contributed by Mis Elemer Ryals from Clifton Hills.
(Mind you, these are country recipes, so you’ll have to fermiddle as you see fit.)
After the squirrel is dressed and cut up, soak in salt water 'til free of blood. Drain and gently squeeze each piece free of water. Roll in flour and fry in deep skillet filled with enough lard to bubble around each piece of squirrel. Over each piece of squirrel shake salt, pepper, a little garlic salt or powder, Adolph Meat Tenderizer, and Kroger Herb and Seasoning. Fry each side a golden brown. Season each side as you go.
After both sides of squirrel are browned, turn heat low and add at least a glass of water, and cover skillet with a tight lid and steam. If it is a young squirrel by the time the water is gone the squirrel will be very tender and ready to eat. If an older squirrel, add more water and continue steaming until squirrel “sticks” tender with a fork. The squirrel will be rather soft and sticky if taken out of the skillet directly after steaming. If it is preferred more crisp, when water is gone take lid off skillet and fry a few minutes longer on each side.
Recipe continues on to say: My family prefers the soft sticky taste and this plus the seasoning is really what makes my squirrel taste different from the conventional way of frying brown and crisp in a hurry.
There’s a lot I could say, like…‘what SIZE glass of water?’ (I used an 8oz glass, and did the ‘continue cooking’ thing. As if squirrels come w/a birth certificate? lol)
As for the seasonings, “To tatse” is all I can recommend. Using Lawry’s Seasoned Salt and McCormick’s Meat Tenderizer in place of Adolph’s and Kroger’s didn’t seem to hurt in any.
Good luck, and bon appetite!