Just be sure to shoot young squirrels...they get tougher with age (and size).

We have to have a mess or two of squirrel each year, usually for breakfast with eggs, fried potatoes and gravy...eating that much more than a couple of times a year will make your heart surgeon happy though...

Southern Fried Squirrel or Rabbit with Gravy 1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

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Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.








Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.








Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.








Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.








Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce
In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.




Southern Fried Squirrel or Rabbit with Gravy
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.

Squirrel is one one of my very favorite game meats... I have about 40 of them in the freezer right now... I'm talking tree squirrels here, most grays with the odd black or fox squirrel thrown in..

Older squirrels have to be cooked properly to be tender, but I use a couple of favorite recipes that tenderize the toughest old squirrel...

I often wear a T-shirt that was given to me by a freind who knows that I love to hunt and eat squirrels...

It says... " Squirrel...The OTHER white meat..."....

i must say i'm growing an appetite for squirrel now. we've got a lot of ground squirrels around here!

I like squirrel. I cant wait to try out that recipe. Now which one is best?

I just will eat it all i have made made squirrel sausage, burger, pie , sandwich , roasted, smoked, fried and everything you could imagine i just love this stuff

I love squirrel...brings back AWESOM memories..I grew up in a very tough family situation ..tough step -dad.

Squirrel hunting brings back relaxing memories of crisp autumn mornings..I can still call them in by sucking on the palm of my hand resembling squirrel barking..Sitting there watching the branches come alive in hopes of harvesting a squirrel is one of my fondest memories..

My mom used to make squirrel and dumplings..
but I par boil them ..dip in flour mixture and fry them up..YUM YUM YUM { -:
This was done in Maryland where squirrels are much bigger than Floridas.

Squirrel is very good but cottontail rabbits..even better. We also raised pheasnts and quail..those are very good too.

I haven't eaten squirrel in years, but when I was young it was my favorite small game with the exception of quail. Much better than rabbit. Try not to shoot the ones with balls as big as yours. My Mom would fry them like chicken and then make white gravy. Squirrel and gravy is hard to beat.

I love hunting them, but they're not my favorite eatin' critter, I'd much rather have rabbit or quail. To me their value lies in teaching kids to hunt.