3-4 servings

Squirrel Country-Style

SUBMITTED BY: James Morvant

2 squirrels
Salt and pepper to taste
Flour to dredge
3 tbsp. oil
2 cups water


Cut squirrel into serving pieces. Dredge in seasoned flour to coat well. Fry in skillet until golden brown.

Remove squirrel from skillet and pour off grease except about 2 teaspoons. Add water and bring to a boil.

Return squirrel to skillet; lower heat to low, cover, and cook for about 1 hour or until meat almost leaves bone. Turn squirrel occasionally and baste often.

Serve with hot grits or rice and hot biscuits.