Amish Squirrel

Ready in: 2 hours 45 minutes

3 large squirrels, skinned and gutted

1/2 cup butter

2 onions, sliced

3 tablespoons white vinegar

1/8 teaspoon dried thyme salt and pepper to taste

18 pitted prunes

1 1/2 teaspoons all-purpose flour

1 cup cold water

Clean squirrels thoroughly and pat dry. Cut into 1-inch cubed pieces. Preheat the oven to 350 degrees F (175 degrees C). Over medium heat, melt the butter in a large skillet. Add squirrel and fry until just browned, about 6 minutes. Add the squirrel pieces to a large Dutch oven or crock. Meanwhile add onions to the butter in the skillet. Cook until tender and browned, stirring occassionally. Pour the onions and butter into the pot with the squirrel. Fill the pot with enough water to almost cover the meat. Add the vinegar and season with thyme, salt and pepper. Cover and place in the oven. Bake for 1 hour. Remove from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes. Remove the pot from the oven, and use a slotted spoon to remove the meat and prunes. Move to a serving dish. Mix the flour and cold water together in a cup. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until it turns to thick gravy and is able to coat a metal spoon. Serve the squirrel and prunes topped with gravy wit mash potato’s.

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