Sherried Squirrel (Or Rabbit)

18 ingredients
12 steps

Ingredients

  • Brine
  • 2 quarts water
  • 1 tablespoon salt
  • 2 teaspoons vinegar
  • Squirrel
  • 4 squirrels, 3 1/2-4 pounds total weight, cut up (or 2 rabbits)
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 8 ounces fresh mushrooms
  • Sauce
  • 1 cup chicken broth
  • 1/4 cup sherry wine
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon seasoning salt
  • 2 drops hot sauce (to taste)

Directions

  1. 1
    Combine brine ingredients with meat in a large bowl.
  2. 2
    Cover and let stand at room temperature 1 hour.
  3. 3
    Drain and discard liquid.
  4. 4
    Pat meat dry and set aside.
  5. 5
    Preheat oven to 350°F.
  6. 6
    Place flour, salt and pepper in a plastic zipper bag.
  7. 7
    Add meat and shake to coat.
  8. 8
    Heat butter and oil in a large skillet over medium-low heat.
  9. 9
    Increase heat to medium-high and brown squirrel pieces on all sides.
  10. 10
    Place meat and pan drippings in a 3-quart baking dish and add mushrooms.
  11. 11
    Combine sauce ingredients and pour over meat and mushrooms.
  12. 12
    Cover and bake until tender, about 1 1/2 hours.

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