| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
4 |
Servings |
INGREDIENTS
| 4 |
|
Squirrels |
|
|
Salt and lemon pepper |
|
|
Flour |
| 1 |
cn |
Bouillon |
| 1/4 |
c |
Lea & Perrins Worcestershire sauce |
| 2 |
tb |
Parsley |
| 2 |
tb |
Onion juice |
| 1 |
|
Clove garlic |
| 1 |
sm |
Bay leaf |
| 1 |
cn |
Mushrooms |
INSTRUCTIONS
With squirrel hunting under way in Arkansas, Mississippi and Tennessee,
hunters by this time should have a supply of nutcrackers in the freezer.
Thaw out four young ones and try this recipe for a different taste.
Sprinkle squirrels with salt and lemon pepper and dredge in flour. Brown
in roasting pan. Add remaining ingredients. Bake in 350-degree oven for 45
minutes. Reduce heat and bake slowly until fork tender. Serve with a baked
potato and green vegetable of choice. Serves 4-6.
"WILDLIFE GOURMET", MEMPHIS
COMMERCIAL APPEAL, 10/25/1987
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
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