.22 longs and Squirrel in Onion Sauce

Looking at my .22 leaning against the door this evening made me miss the fall months, sitting on my porch feeling the cool breeze float by off the lake, sipping on sweet peach iced tea and shooting squirrels out of the oak trees. We live under an old oak hammock and we have plenty of squirrels and other critters. So here is one of my favorite squirrel recipes that was given to me years ago by my Uncle John Grant from Hartwell, Georgia.

Cast Iron Skillet - absolutely mandatory for this recipe, why Uncle John would roll over in his grave if'n y'all used anything else.

2 tbs butter
1/4 cup brandy ( or flavored shine)
1 tbs dried parsley
2 cups chopped onions
2 tomatoes, sliced thin
3 cloves garlic, minced
4 squirrels, cut into quarters just like a chicken
2 cups water
salt & pepper to taste ( I prefer sea salt and white pepper)

In Cast Iron Skillet melt butter,add squirrel quarters and brown lightly over high heat. Remove squirrel set to the side. Lower temperature of skillet slowly add brandy (or shine), parsley, onions, and garlic. Raise heat to med-high and brown onions and garlic. Reduce heat again to simmer add tomatoes cover and cook  for 15 minutes. Add browned squirrel quarters and water. Cook uncovered until tender about 45 minutes. Season to taste with salt and pepper.

All you need now is some fresh mashed potatoes, fried green tomatoes and some buttermilk cornbread with candied jalapeno jam from Lorida Jelly Company. Mmmm now thats some mighty fine eating!