This page was last updated on: 4/7/02
First you have to shoot a squirrel.
Then you skin and clean it.
Then you cut it into pieces like you would cut up a chicken.
Boil it a couple of hours in salted water.
Drain, save broth for gravy.
Roll each piece of the squirrel in flour seasoned with salt and pepper.
Fry in shortening until browned.
Use the saved broth to make the gravy.
* I learned a lesson after moving to Georgia and will share it with you. Do not cook a squirrel that was shot in an area with pine trees, like Georgia. They eat pine nuts and taste like turpentine.