Directions

1. Heat bacon grease in a heavy skillet or pot over medium heat.
2. Dredge squirrel pieces in flour seasoned with salt and pepper.
3. Brown squirrel pieces evenly in the hot grease.
4. Remove squirrel and saute onions in same skillet until translucent.
5. Return squirrel to skillet; add water or broth and herbs.
6. Cover and simmer gently for 1 hour until meat is tender.
7. Remove meat pieces; make a gravy by thickening cooking liquid with additional flour if needed.
8. Return meat to gravy, heat through.
9. Serve hot over biscuits or cornbread.