Creamed Squirrel or Rabbit
This is my Grandmothers recipe, my family did a lot of hunting and fishing in the years while I was growing up,my Mother put this recipe in the Hospital Auxiliary Cook book in 1974, I never ate Squirrel or Rabbit could never convince me it tasted like chicken, but Mom made this a lot. (I have used this recipe for chicken though, and it does taste like chicken.)
1Cut meat in pieces, put in buttermilk , overnight.
2Remove from buttermilk, dredge in flour sat and pepper.
3Melt fat in skillet, add meat and brown, add 1 cup water, diced onion, and bay leaf, simmer till done add more water if needed while cooking.
4When done remove meat from pan add 1/2 and 1/2 and flour to pan drippings bring this to a boil, add meat simmer for a few minutes serve.