Sage Squirrel

3 squirrels, leg parts only

1 cup flour

1 teaspoon each: salt, paprika and sage

1/4 teaspoon black pepper

1/2 teaspoon white pepper

2 slices bacon, diced

1/2 cup olive oil

3 medium carrots, sliced

1 medium onion, sliced

1 tablespoon lemon juice

1 teaspoon sugar

2 tablespoons dried parsley

1 (13-3/4 ounce) can chicken broth

Heat oil in a dutch oven, add bacon and brown lightly. Remove bacon and save. Combine flour, salt, paprika, sage and peppers in a plastic bag, add squirrel pieces and shake to coat thoroughly. Reserve excess flour mixture. Brown squirrel in oil and remove. Stir reserved flour mixture and sugar into pot drippings and add chicken broth. Cook over a medium heat and stir constantly until a thick sauce forms. Add lemon juice, carrots, onion and parsley. Mix. Return squirrel and bacon bits to pot, cover and simmer 45 to 60 minutes or until meat is tender. Stir occasionally during cooking.

Copyright 1998-2014 Stephen Ricciardelli