thats the way i just did mine this past saturday. i dipped mine in egg and then seasoned flour, back into the egg and back into the seasoned flour for a good crust. for a added touch, after the frying is done, mix up some flour with lots of pepper in it and water to a soupy consistancy and stir into the leftover grease and let it simmer for a bit. make sure to scrape up the chunks and serve it as a dipping gravy.John S said:I like to make them just like I make rabbit. Cut them up, two back peices and four legs and cook them in water with a carrot cut in 4, and onion cut in four and a celery stalk cut in fourand 8-10 pepper corns and some slt. Cook them until you can pass a cooking fork through them. Then take them out of the pot, salt and pepper both sides, shake in a bag of flour and fry in bacon fat till golden brown on both sides. They will be crispy on the outside and moist on the inside. Nothing fancy, but good.
My family used to make this for all reunions and events. My job as a kid was to stir the iron kettle with a canoe paddle. When all the women went inside my Uncle Jack would come over and put the squirrel in. I wasn't supposed to tell anyone but I always did after they ate it. I made some last year with a few squirrels I got in the backyard. The staff at worked loved it. One guy even found a piece of shot in itjustshoot said:BRUNSWICK STEW -