Friday, July 08, 2011

Road kill squirrel recipe

There is nothing worse than letter good meat go to waste, it's a sin to waste food:

This readkill recipe works great on Roadkill squirrel but make sure that the squirrel is still warm.

WARNING: Discard any stiff squirrels with rigor mortis . . .

Roadkill is good eatin if it's not been dead too long . . .


2 Squirrels, cut up (or 1 wild possum when times is hard)
1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper ..
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce.

Using a small plastic garbage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; and shake to mix.

Skin, behead and disembowel your squirrel, adding the squirrel pieces and shake to coat.

Skin and behead your squirrels

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 a possum, turning pieces once.

Remove cover; cook 5 minutes longer to crisp. Transfer Kentucky fried squirrel 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 squirrel meat.