If you are looking for a diversion from deer hunting, and since the waterfowl is a bit scarce, then why not consider some squirrel? I must confess, I was a bit skeptical about squirrel consumption at first, but having tried some recipes to post here, I have to say, it is mighty tasty! It is also a perfect way to get youth excited about bringing game to the table. Here is a tried and true recipe from a local ag leader…
Cut squirrel into serving pieces. (3 pieces/animal, 2 thighs and mid section) and rub the seasoning into the meat.
Roll meat in the flour and fry until brown in hot oil in a large heavy skillet and then place browned meat pieces in a large glass casserole dish.
Add onion and remaining flour to left over oil and brown. When onion and flour are brown, add chicken broth or consomme to make gravy.
Pour the gravy over the meat pieces in the casserole dish, enough to just cover the meat.
Add lemon juice and bay leaves and bake at 300 degrees for 2 to 2.5 hours (until meat is tender). Serve over rice or whipped potatoes.