I've been talking to Joe Wilson, the president of Squirrels Unlimited, about cooking squirrel. Joe's favorite recipe is to brown the meat, (he likes it deboned). While that meat is browning, start your rue, cooking it until it's the color of chocolate. Add the meat. Once it's nice and thick, add the vegetables- things like bell pepper, onion, and celery. Then turns the heat down, and simmer for about two hours. Add okra when you're almost ready to serve, because as Joe reminds me, you don't want it to get slimy. Serve it with white rice and french bread.
I like squirrel the way my Momma used to make it. To do it, get out a big old, cast iron skillet, brown your quartered squirrel, she seasoned it with salt and pepper, dredge it in flour, then brown it. Drain most of the oil off, using the remainder to make a cream gravy, or I like to use cream of mushroom soup. I then put the lid on it, put it in the oven at 300 degrees for at least an hour. Serve it with rice and some cat head biscuits on the side.
Support for High Plains Outdoors comes from the Dallas Safari Club and Brute Outdoors. Since 1972, Dallas Safari Club has been the gathering point for hunters, conservationists, and wildlife enthusiasts. More information online at: biggame.org. Support also comes from Sniper Hog Lights, maker of hunting lights for bows, crossbows, rifles, and shotguns. Information online at Sniperhawglights.com