Oldtimr

Oh boy, get the flour, salt and pepper and a pot of boiling water with some onion celery and carrot ready and some bacon grease ready to go. Par boil the squirrels in the water till a cooking fork passes easily through a thigh, then dredge the squirrel parts in the floud seasoned with salt and pepper and out them in a skillet with the bacon grease, sometimes I use butter and bacon grease and fry on both sides till nice and brown. Makes for some good eating, crisp on the outside and moist and tender on the inside. I always separate the front and back legs from the body and cut away the ribs which have no meat anyway and cut the back in half, makes it easier to fry the loins and second back piece. I never got to eat the lion section of the back, my daughter loved them when she was only about 4.