How about Squirrel Brunswick Stew?Squirrel stew is one of my favorites. And breaded fried backstrap.
While we are on the subject, while looking for a picture of how we made fried squirrel (dammit -- it is permanently lost on my old puter) I accidentally found this -- Absolutely delicious:
Tiger lily buds fried in butter. (*drool*)
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I miss being young enuf to hunt and gather. Useta come back with lily buds, squirrels, sassafras roots, blackberries, etc. back in the Olden Days..
6 Squirrels cut into 6 pieces
½ stick butter½ cup chopped scallions
2 cloves garlic, chopped
½ cup canned tomatoes
2 cups green lima beans
2 cups corn cut from cob
2 cups sliced okra
4 medium potatoes; cut up.
1 bay leaf
1/8 teaspoon thyme
. Hot red pepper to taste.
. Salt to taste
. Riesling wine to cover
2 tablespoons chopped parsley
Sauté squirrels in butter until lightly browned; add onions and garlic and sauté 2 minutes while stirring.
Add Riesling wine to cover squirrels and simmer until tender. Add balance of ingredients, add additional wine to cover, and simmer until stew thickens. Serve with cornbread.