Sour Cream Squirrel
1/3 Cup plus 1 tablespoon flour, divided
½ Teaspoon salt
½ Teaspoon pepper
3-5 Squirrels cut up
3 Tablespoons margarine or butter
3 Tablespoons olive oil
4 Medium onions, cut into ½ inch slices
2 Cups plus 2 tablespoons water, divided
2 Tablespoons tomato paste
2 Teaspoons instant beef bouillon granules
¼ Cup sour cream
1 Teaspoon dried oregano leaves
1 Teaspoon chili powder
1/8 Teaspoon garlic powder
In large plastic food storage back, combine 1/3 cup flour, salt, and pepper. Add Squirrel pieces, a few at a time, to bag. Shake to coat. In 12-inch nonstick skillet, heat margarine and oil over medium heat. Add squirrel pieces. Cook 8-10 minutes, or until meat is browned, turning occasionally. Remove squirrel pieces from skillet. Set aside.
In same skillet, cook onion slices for 5-7 minutes, or until tender, stirring frequently. Add 2 cups water, the tomato paste and bouillon. Bring to a boil. Return squirrel pieces to skillet. Reduce heat to low. Cover. Simmer for 1-1 ½ hrs, or until meat is tender. Transfer squirrel pieces to warm platter. Cover to keep warm. Set aside.
In small bowl, combine remaining 1 tablespoon flour and 2 tablespoons water. Stir flour mixture into liquid in skillet. Cook over medium heat for 3-5 minuets, or until mixture thickens and bubbles, stirring constantly. Remove from heat. Stir in sour cream, dried oregano, chili powder and garlic powder. Pour over squirrel pieces. Serve with hot cooked noodles, or rice if desired.
*Note* This can also be made with rabbit. Follow recipe as directed, except substitue 2 dressed rabbits for the squirrels. Omit the oregano leaves, chili powder, and garlic powder. Use 1 Tablespoon of tomato paste. Add 1 Tablespoon snipped fresh parsley and 2 teaspoons snipped fresh dill when adding the sour cream.
It is good with either one (squirrel or rabbit). I make this one a few times a year.