Southern Fried Woodland Creatures...... with gravy
Posted: Tue Feb 03, 2009 6:03 pm
I love small woodland creatures(well eating them anyways) so when im bored with raw stuff (yes i love raw woodland creatures who doesnt) but here is another to try out
1/3 c. flour
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1 wild rabbit or 2 squirrels, cut up
vegetable oil
3 T. flour
1 1/2 c. milk or chicken broth
salt and pepper
brown bouquet sauce
In a lg. plastic food-storage bag, combine 1/3 c. flour, the salt, black pepper, and cayenne pepper. Shake to mix. Add rabbit/squirrel pieces and shake to coat.
In a lg. skillet, heat 1/4" of oil for rabbit, or 1/8" of oil for squirrel, over med-high heat until hot. Add coated meat. Brown on all sides. Reduce heat and cover tightly. Cook over very low heat until tender, 20-25 mins. for rabbit, 35-45 mins. for squirrel, turning pieces once. Remove cover, and cook 5 mins. longer to crisp.
Transfer meat to plate lined with paper towels. Set aside to keep warm.
Discard all but 3 T. oil. Over med. heat, stir flour into reserved oil. Blend in milk. Cook over med. 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.<--- everything has to have gravy.
1/3 c. flour
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1 wild rabbit or 2 squirrels, cut up
vegetable oil
3 T. flour
1 1/2 c. milk or chicken broth
salt and pepper
brown bouquet sauce
In a lg. plastic food-storage bag, combine 1/3 c. flour, the salt, black pepper, and cayenne pepper. Shake to mix. Add rabbit/squirrel pieces and shake to coat.
In a lg. skillet, heat 1/4" of oil for rabbit, or 1/8" of oil for squirrel, over med-high heat until hot. Add coated meat. Brown on all sides. Reduce heat and cover tightly. Cook over very low heat until tender, 20-25 mins. for rabbit, 35-45 mins. for squirrel, turning pieces once. Remove cover, and cook 5 mins. longer to crisp.
Transfer meat to plate lined with paper towels. Set aside to keep warm.
Discard all but 3 T. oil. Over med. heat, stir flour into reserved oil. Blend in milk. Cook over med. 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.<--- everything has to have gravy.