Quote:
Originally Posted by SvilleKid
Thumbs up! I usually parboil to tenderize, then bread and pan fry, then make gravy with the drippings. That's a breakfast better than sausage, IMO!
Squirrel dumplings is also a favorite for lunch or supper. And, inclusion in a wild game stem adds a decided sweetness to the stew.
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My grandfather used to put squirrel in the Brunswick stew he would make. I have the recipe and have made it many times substituting chicken, quail, venison etc. but it has never tasted quite the same.