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Recipe for Fried Squirrel

50 min • 2 to 4 servings •
Randy T
Plate of crispy fried frog legs garnished with lemon slices and parsley on a beige cloth, set on a wooden table.

Just for fun, I’ve been thumbing through my Grandmother’s “The Household Searchlight Recipe Book” that her mother (my great grandmother) gave to her in 1941. I just had to share the recipe for fried squirrel – just in case you’re ever isolated in a disaster, and have to resort to eating the local fauna.

Ready

  • 1 Squirrel (dressed)
  • Water
  • Salt
  • Flour
  • Cooking fat
  • Lemon slices (optional)
  • Parsley (optional)

    • Set

  • Large pot
  • Frying pan

    • Go!

  • Dress squirrel.
  • Wash thoroughly.
  • Cut in pieces for serving.
  • Cover with salted water.
  • Let stand overnight.
  • Drain.
  • If squirrel is not tender, parboil 10 minutes.
  • Drain.
  • Roll in flour.
  • Fry in cooking fat until tender.
  • If the squirrel is young, parboiling is unnecessary.
  • Make a brown sauce.
  • Serve squirrel garnished with lemon slices and parsley.

    • Recommendations

  • Beulah Canterbury, Canton, Ohio.

    • disaster food gross local fauna squirrel

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