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4 servings
1 squirrel; cut into 7 pieces
1 c flour; seasoned with
1/2 ts each salt and pepper
1/2 c crisco; for frying
1 milk; for gravy
Put seasoned
flour into small paper bag. Put squirrel, one or two pieces at a time into
bag and shake to coat with flour. Meanwhile melt crisco in cast-iron
skillet. Put squirrel pieces into pan and brown on both sides. Reduce
heat, cover skillet, and cook for about 20 minutes, or until done. Pour off
about half the fat. Stir in flour from the bag until you have a very thin
roux, or put about 2 Tbs. of the flour into a jar with a tight-fitting lid
and add milk, then put on the lid and shake until the flour is dissolved
and all the lumps have gone. Make sure you scrape up all the brown bits
from the bottom of the pan. Add milk, stirring, and bring to a boil. If the
gravy is too thick, add more milk. If it is too thin add more flour and
milk mixture and reheat to a boil.
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squack gravy
