Sherried Squirrel (Or Rabbit)

• Brine
• 2 quarts water
• 1 tablespoon salt
• 2 teaspoons vinegar
• Squirrel
• 4 squirrels, 3 1/2-4 pounds total weight, cut up (or 2 rabbits)
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 8 ounces fresh mushrooms
• Sauce
• 1 cup chicken broth
• 1/4 cup sherry wine
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon seasoning salt
• 2 drops hot sauce (to taste)

1. Combine brine ingredients with meat in a large bowl.
2. Cover and let stand at room temperature 1 hour.
3. Drain and discard liquid.
4. Pat meat dry and set aside.
5. Preheat oven to 350u0b0F.
6. Place flour, salt and pepper in a plastic zipper bag.
7. Add meat and shake to coat.
8. Heat butter and oil in a large skillet over medium-low heat.
9. Increase heat to medium-high and brown squirrel pieces on all sides.
10. Place meat and pan drippings in a 3-quart baking dish and add mushrooms.
11. Combine sauce ingredients and pour over meat and mushrooms.
12. Cover and bake until tender, about 1 1/2 hours.

brine, water, salt, vinegar, squirrel, squirrels, flour, salt, pepper, butter, vegetable oil, mushrooms, sauce, chicken broth, sherry wine, worcestershire sauce, salt, hot sauce

Taken from www.food.com/recipe/sherried-squirrel-or-rabbit-467276 (may not work)