Name: Sherried Squirrel (Or Rabbit)
Yield: 4 servings
Ingredients: Brine; 2 quarts water; 1 tablespoon salt; 2 teaspoons vinegar; Squirrel; 4 squirrels, 3 1/2-4 pounds total weight, cut up (or 2 rabbits); 1/3 cup all-purpose flour; 1 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons butter; 2 tablespoons vegetable oil; 8 ounces fresh mushrooms; Sauce; 1 cup chicken broth; 1/4 cup sherry wine; 1 tablespoon Worcestershire sauce; 1/4 teaspoon seasoning salt; 2 drops hot sauce (to taste)

Servings: 4 persons

Brine
2 quarts water
1 tablespoon salt
2 teaspoons vinegar
Squirrel
4 squirrels, 3 1/2-4 pounds total weight, cut up (or 2 rabbits)
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil
8 ounces fresh mushrooms
Sauce
1 cup chicken broth
1/4 cup sherry wine
1 tablespoon Worcestershire sauce
1/4 teaspoon seasoning salt
2 drops hot sauce (to taste)

1
Combine brine ingredients with meat in a large bowl.
2
Cover and let stand at room temperature 1 hour.
3
Drain and discard liquid.
4
Pat meat dry and set aside.
5
Preheat oven to 350u00b0F.
6
Place flour, salt and pepper in a plastic zipper bag.
7
Add meat and shake to coat.
8
Heat butter and oil in a large skillet over medium-low heat.
9
Increase heat to medium-high and brown squirrel pieces on all sides.
10
Place meat and pan drippings in a 3-quart baking dish and add mushrooms.
11
Combine sauce ingredients and pour over meat and mushrooms.
12
Cover and bake until tender, about 1 1/2 hours.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sherried Squirrel (Or Rabbit)

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