| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Game, Meats | 2 | Servings | |
INGREDIENTS
| 1 | Squirrel; cleaned, dressed & disjointed | |
| 1/3 | c | Unsifted flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | tb | Butter or margarine |
| 1 | md | Yellow onion; peeled and minced |
| 1 | Clove garlic; peeled and crushed | |
| 1/4 | c | Julienne strips of lean ham |
| 3/4 | c | Chicken broth |
| 1/4 | c | Milk or light cream |
| 1 | tb | Flour blended with 1/4 cup milk |
INSTRUCTIONS
Dredge squirrel in a mixture of flour, salt and pepper, then brown in a heavy saucepan in butter over moderately high heat. Add all but last ingredient; cover, and simmer about 1 hour until tender. Blend in flour paste and heat, stirring, until thickened. Taste for salt and pepper and adjust as needed. Serve with hot biscuits. Recipe by: The Doubleday Cookbook Posted to MasterCook Digest V1 #342 by LBotsko@aol.com on Nov 15, 1997
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