| 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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