Juan A.T.
10-17-2002, 06:02 PM
Squirrel
Jiffy baking mix
Salt
Pepper
Celery seeds or celery salt
Butter
Vegetable oil
Cream (light cream is OK; milk is not)
Dress squirrels and cut into five pieces: two front quarters (remove brownish-yellow glands under arms), two hind quarters, one saddle from behind the ribcage to where the hind legs join. It helps to remove membrane atop hindquarters, but is not truly necessary. Discard ribcage and all flank meat, it just ain't worth it.
In large Ziplock, mix Jiffy, salt, pepper, and your celery source. Salt and pepper can be adjusted at the table, so don't worry too much about quantities of spices... just pretend you're frying chicken or fish.
Throughly wash squirrel pieces and pat dry. Toss into Ziplock, six to ten pieces at a time. Twist ziplock top like a balloon, with plenty of air inside. Shake like the dickens to thoroughly coat meat.
In large non-stick or cast iron skillet, heat 50% butter 50% oil over medium-high heat, enough to where once squirrel is added it'll be half as high as the meat. Do not allow butter to brown.
Lightly brown squirrel pieces on both sides; do not overload skillet. You're not cooking the meat yet, so just lightly brown both sides.
HERE'S THE SECRET: Once browned, TIGHTLY COVER THE SKILLET AND REDUCE THE HEAT TO DANGED-NEAR NOTHING.
20-25 minutes later, remove cover and turn squirrel pieces. RESIST the temptation to "check on 'em" because you need that steam. Once turned, cover again and continue cooking on very low heat for another 15-20 minutes.
Then, uncover skillet. Raise flame to medium-high to crisp pieces, turning them as required. When they look right, take 'em out and drain on paper towels or paper grocery bags.
Quickly ladle out all but a few tablespoons of oil misture, reducing heat a little if required. It's time to make the gravy. Toss in some of the leftover Jiffy coating (you'll get the most incredible superb results if you do this with a flour sifter, but a spoon is ok too.)
Stir as the flour cooks. DO NOT allow it to BROWN! When the time is right, slowly pour in cream, stirring CONSTANTLY. Allow it to come to a very low boil (breaking bubbles) for a short time, then reduce heat... you're still stirring constantly, and be sure to get them tasty pan tidbits up off of the bottom and into the gravy. Simmer for a little while.
Gravy making is an art, not a science, so you just gotta do it. Most folks err by putting in too much flour or by leaving too much oil in the pan. You can always add more cream if it gets too thick, but you usually should not add more flour if it seems too runny... you can simmer longer to reduce instead, and added flour doesn't really cook.
When the gravy is done, it's time to eat. I believe that with squirrel, the gravy should never be poured over the meat by the server. Each eater should get a small dish of gravy, and that damm-fine squirrel should be dipped as needed.
Jiffy baking mix
Salt
Pepper
Celery seeds or celery salt
Butter
Vegetable oil
Cream (light cream is OK; milk is not)
Dress squirrels and cut into five pieces: two front quarters (remove brownish-yellow glands under arms), two hind quarters, one saddle from behind the ribcage to where the hind legs join. It helps to remove membrane atop hindquarters, but is not truly necessary. Discard ribcage and all flank meat, it just ain't worth it.
In large Ziplock, mix Jiffy, salt, pepper, and your celery source. Salt and pepper can be adjusted at the table, so don't worry too much about quantities of spices... just pretend you're frying chicken or fish.
Throughly wash squirrel pieces and pat dry. Toss into Ziplock, six to ten pieces at a time. Twist ziplock top like a balloon, with plenty of air inside. Shake like the dickens to thoroughly coat meat.
In large non-stick or cast iron skillet, heat 50% butter 50% oil over medium-high heat, enough to where once squirrel is added it'll be half as high as the meat. Do not allow butter to brown.
Lightly brown squirrel pieces on both sides; do not overload skillet. You're not cooking the meat yet, so just lightly brown both sides.
HERE'S THE SECRET: Once browned, TIGHTLY COVER THE SKILLET AND REDUCE THE HEAT TO DANGED-NEAR NOTHING.
20-25 minutes later, remove cover and turn squirrel pieces. RESIST the temptation to "check on 'em" because you need that steam. Once turned, cover again and continue cooking on very low heat for another 15-20 minutes.
Then, uncover skillet. Raise flame to medium-high to crisp pieces, turning them as required. When they look right, take 'em out and drain on paper towels or paper grocery bags.
Quickly ladle out all but a few tablespoons of oil misture, reducing heat a little if required. It's time to make the gravy. Toss in some of the leftover Jiffy coating (you'll get the most incredible superb results if you do this with a flour sifter, but a spoon is ok too.)
Stir as the flour cooks. DO NOT allow it to BROWN! When the time is right, slowly pour in cream, stirring CONSTANTLY. Allow it to come to a very low boil (breaking bubbles) for a short time, then reduce heat... you're still stirring constantly, and be sure to get them tasty pan tidbits up off of the bottom and into the gravy. Simmer for a little while.
Gravy making is an art, not a science, so you just gotta do it. Most folks err by putting in too much flour or by leaving too much oil in the pan. You can always add more cream if it gets too thick, but you usually should not add more flour if it seems too runny... you can simmer longer to reduce instead, and added flour doesn't really cook.
When the gravy is done, it's time to eat. I believe that with squirrel, the gravy should never be poured over the meat by the server. Each eater should get a small dish of gravy, and that damm-fine squirrel should be dipped as needed.