The Great Outdoors



(Doctor Seuss might call it “Roast Beast”; Boy Scouts might call it “Road Kill”)
Skin, gut, and soak squirrels, rabbits, or groundhogs in salt water for about an hour. Cut each varmint into 8 pieces (four legs, upper body in two pieces and lower body in two pieces. If they are old, parboil them for 15 minutes and then drain before the next step. If your animal is young then skip the parboil. Dredge meat pieces in your favorite seasoned flour or in a mixture of flour, salt, pepper, and paprika (amount of each depends on your taste). Fry like you would chicken (I use olive oil).

Set fried pieces aside and mix up your favorite gravy from the pan drippings, OR use a canned, store-bought gravy (chicken, turkey, or beef flavor), OR get a package of Southern Mills Pepper Gravy Mix and prepare it according to package directions. A can of Condensed Cream of Mushroom, Celery, or Chicken Soup can be used for the gravy if it’s mixed with only a half-can of water. Drain off all the grease and use the pan scrapings to flavor the gravy. Bring the gravy to a simmer, add the meat, and serve with biscuits.

NOTE: If you are cooking a groundhog then I would suggest parboiling it in water that is highly seasoned with garlic powder or onions. Drain and parboil two or three times. Groundhog meat has a strong wild taste and depending on the age of the animal, it could be tough. Parboiling tenderizes the meat and the garlic and/or onion kills the wild taste.

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Ray McCune

He has lived in Waynedale for over 45 years. He has taken to his lifelong dream of being a full time Outdoor Freelance Writer and author. Ray has authored one book and has written Kampfire Kookin' as well as other outdoors articles for the newspaper. > Read Full Biography > More Articles Written By This Writer