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Squirrel Country Style2 squirrels, salt and pepper to taste, flour to dredge, 3 tablespoons fat, 2 cups waterCut squirrel into serving pieces and shake in a paper bag containing seasoned flour to dredge well. Fry in skillet until golden brown. Remove squirrel from skillet and pour off all grease except 2 teaspoons. Add water and bring to a boil. Return squirrel to skillet; turn to low heat, cover, and cook for about 1 hour, until meat almost leaves bone. Turn squirrel occasionally and baste often. Serve with grits, hot biscuits, and honey. Serves 3 or 4.
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