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Very mild tasting meat though can be tough as whip leather. Either par-boil until tender and then dredge in flour and fry or boil until the meat comes off the bones and make squirrel and dumplings or Brunswick stew.
a good brine helps
Very mild tasting meat though can be tough as whip leather. Either par-boil until tender and then dredge in flour and fry or boil until the meat comes off the bones and make squirrel and dumplings or Brunswick stew.
a good brine helps