A great recipe when your hunt doesn’t take you too far from home.
Makes 4 to 6 servings; approximately 385 calories.
Prep time: 1 ½ hours. Cook time: 1 ½ hours.
4 dressed squirrels, cut into pieces
2 quarts water
1 Tbsp. + 1 tsp. salt (divided)
2 tsp. vinegar
⅓ c. all-purpose flour
⅛ tsp. black pepper
2 Tbsp. butter or margarine
2 Tbsp. vegetable oil
8 oz. whole fresh mushrooms
1 c. chicken broth
¼ c. sherry
1 Tbsp. Worcestershire sauce
¼ tsp. seasoned salt
2-3 drops red pepper hot sauce
In a large bowl, combine squirrel meat, water, 1 tablespoon salt, and vinegar. Cover the bowl with plastic wrap and let stand at room temperature for an hour. Drain, discarding the liquid. Pat meat dry and set aside.
Heat oven to 350℉. In a large plastic bag, combine flour, 1 tsp. salt, and pepper. Shake to mix. Add meat, shaking to coat evenly.
Heat a large skillet to medium-low. Add butter and oil and allow butter to melt. Turn heat to medium-high and add seasoned meat, browning each piece evenly. Transfer browned meat and pan drippings to a 3-quart casserole dish. Add mushrooms. In a small bowl, combine chicken broth, sherry, Worcestershire sauce, seasoned salt, and red pepper hot sauce. Pour liquid mixture over mushrooms and meat. Cover casserole dish with foil and bake until meat is tender, approximately 1½ hours.