WV SQUIRREL & GRAVY
Stacy Casto | Chef, Embassy Suites Charleston, WV
1. Cut squirrel into sections. 2. Clear all hair off sectioned parts. 3. Put in pan and add water to cover. 4. Add a teaspoon of salt. 5. Once boiling, cooking time is approximately three hours or until meat is tender. 6. Take squirrel out of pan, leave broth in the pan. 7. Coat squirrel sections with flour in greased skillet. Once grease or oil is hot add sectioned parts of squirrel and brown on both sides. Remove squirrel.
INGREDIENTS • Greased Cast Iron Skillet • Squirrel Broth • Self Rising Flour • ½ cup of Milk • Pan of homemade biscuits • Seared Squirrel
Gravy 1. In greased skillet coated with grease or oil add broth that was left over from cooking the squirrel and let is come to a boil. 2. Mix up 2 tablespoons of non-self rising flour, half cup of milk and stir until it is lump free. 3. Add flour and water mixture to skillet, continuously stir until gravy is smooth and formed (approximately 5 to 10 minutes). 4. A pan of biscuits, your already cooked squirrel and your squirrel gravy will make a wonderful meal!
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