Fried Squirrel Arkansas

• 1 c. chicken stock
• 1 c. dry white wine
• 1 medium onion, minced
• 1/4 tsp. rosemary
• 1 Tbsp. chopped fresh parsley
• salt and pepper to taste
• 4 Arkansas razorback squirrels (large)
• 2 eggs
• 1 c. corn meal
• 1/4 lb. butter
• 1 clove garlic

1. Put chicken stock, white wine, minced onion, rosemary, parsley, salt, pepper and squirrel pieces in large saucepan or Dutch oven. Remove squirrel pieces and set aside while stock continues to cook at a simmer.
2. Beat eggs.
3. Pour into shallow pan.
4. Place corn meal in similar pan.
5. Roll squirrel pieces in egg, then meal.
6. Set aside at least 10 minutes, then roll again.
7. Melt butter in large skillet and cook garlic.
8. Brown squirrel pieces in same butter until tender.
9. Remove stock from heat and strain.
10. Add 2/3 cup to skillet and stir and scrape all brown bits over low heat until gravy thickens.
11. Serve with rice, potatoes or grits.

chicken stock, white wine, onion, rosemary, parsley, salt, arkansas razorback squirrels, eggs, corn meal, butter, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283866 (may not work)