IndianRdge
UKC Forum Member
Registered: Jul 2006
Location: Pleasant Hope, Missouri
Posts: 506 |
Pork Rind Crusted Fried Squirrel with Molasses Red Eye Gravy
Is this it????
4 young squirrels, dressed and quartered
1 yellow onion, roughly chopped
2 stalks celery, roughly chopped
2 carrots, roughly chopped
6 cloves garlic, peeled
1 gallon water
1 cup apple cider vinegar
1-1/2 cups lard
1-1/2 cups peanut or vegetable oil
3 cups all-purpose flour seasoned with salt, black pepper, paprika,
onion powder and garlic powder.
2 cups pork rind powder***
2 cups milk
3 eggs, lightly beaten
3/4 teaspoon freshly cracked black pepper
Salt, cayenne powder, and Tabasco, to taste
***Pork Rind Powder – drop a bag or two of rinds in the blender and pulverize until you have coarse, sandy-textured bits.
Molasses Red Eye Gravy
1/3 cup tasso or other thick-sliced ham, diced
½ cup bacon, diced
1 tablespoon flour
1-1/4 cups beef stock
¾ cup strong black coffee
1/3 cup Coca-Cola
2 tablespoon molasses
½ teaspoon red pepper flakes
Salt and Freshly ground black pepper, to taste
Generously season the squirrel pieces with salt, pepper, and cayenne; allow to sit for 2 hours.
Bring water, cider vinegar, onion, celery, carrot, and garlic to a boil, and then boil for 15 minutes. Add the squirrel pieces and simmer for 12 to 15 minutes, until the meat is cooked through but not falling apart. Remove the meat. Drain the vegetables in a colander and discard them.
Make the red-eye gravy: In a large cast-iron skillet or pan, sauté the bacon and tasso over medium heat until all the fat is rendered. Whisk in the flour until it’s well combined, continuing to whisk over medium heat for 5 minutes. Stir in the beef stock, coffee, Coca-Cola, molasses, and red pepper flakes, bring to simmer, and whisk constantly until gravy thickens. Season with salt and pepper to taste.
In a large cast-iron skillet or Dutch oven, heat the oil and lard to 325º, or until a pinch of flour bubbles in the oil.
Whisk together the milk and eggs with a dash of Tabasco. Dust the squirrel in the seasoned flour and set aside. Add the pork rind powder to the remaining seasoned flour and combine well. Dunk the squirrel in the egg wash, then dredge them in the pork rind and flour mixture, shaking off any excess. Fry the pieces until golden brown, working in batches. Drain on paper towels and serve immediately with gravy on the side.
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07-03-2008 09:31 PM
