Recipe - Squirrel Fricassee

1 Squirrel; cleaned, dressed &
disjointed
1/3 cup Unsifted flour
1 teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Butter or margarine
1 md Yellow onion; peeled and
minced
1 Clove garlic; peeled and
crushed
One fourth cup Julienne strips of lean ham
Three fourths cup Chicken broth
One fourth cup Milk or light cream
1 tablespoon Flour blended with One fourth cup
milk

Dredge squirrel in a mixture of flour, salt and pepper, then brown in a
heavy saucepan in butter over moderately high heat. Add all but last
ingredient; cover, and simmer about 1 hour until tender. Blend in flour
paste and heat, stirring, until thickened. Taste for salt and pepper and
adjust as needed. Serve with hot biscuits.

Recipe by: The Doubleday Cookbook

Posted to MasterCook Digest V1 #342 by LBotsko@aol.com on Nov 15, 1997