1 squirrel
1/2 c. flour
Salt & pepper to taste
Meat tenderizer
Herb seasoning (opt.)
1 pod of dried red pepper, crushed
1/4 c. onion

Dress and section squirrel. Soak in salt water until free of blood. Roll in flour and fry in skillet with enough grease to bubble around each piece of meat. Over each section of squirrel, shake salt, pepper, meat tenderizer and herb seasoning. Fry each side until tender and golden brown. After each side is browned, turn heat down and add a glass of water to skillet. Cover with a tight lid and steam until tender with dried red pepper and onion.