Guest Author - Deborah Adams

1 squirrel
1/2 tsp. salt; pepper to taste
4 bacon slices
1½ Tbsp. diced onion
1/2 cup flour
2 tsp. fresh lemon juice
1/3 cup beef or chicken flavored broth

Wash squirrel throughly in cold water; cut into medium sized pieces. Add salt and pepper to meat and dredge with flour. Cut up bacon, cook over low heat until crisp. Add squirrel and panfry with bacon for about 20 minutes until browned. Add the lemon juice, broth and onion. Cover and simmer 2 hours.


This recipe is posted with the kind permission of Wendell and Nancy Deer with Horns. They have a wonderful Native American site.