Braised Ground Squirrel (gopher):

Of course, marmots, ground hogs, prairie dogs, tree squirrels, hares, rabbits, or even birds, can be substituted, instead of ground squirrels; it all depends on what is available at the time, in the area.

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Braised Ground Squirrel (gopher):

1. Skin squirrels, being careful not to take off too much of the fat; then clean stomach; cut off head and feet.

            2. Cut into pieces and shake in a bag of flour, as you do with chicken.

3. Brown in deep fat

4. When brown add boiling water and simmer 10 minutes.

5. Add onions, carrots and celery, a pinch of sage and potatoes if you wish.

6. Cook until tender; make sure gravy doesn't get too thick.
For more recipes; see also: Gopher, Ground Squirrel
©Al (Alex, Alexander) D Girvan. All rights reserved.