Place the squirrel legs in a large zip lock bag. Add equal parts of soy sauce, Worcestershire and olive oil enough to cover the legs. Seal and refrigerate up to 24 hours.
Cook the bacon in a large skillet. Remove the bacon and set aside. Leave the fat in the skillet.
Remove and drain the legs.
In a large bowl, combine some flour and bread crumbs. Season to taste with the garlic and onion powders, paprika, chipotle and black peppers.
Add a little oil to the bacon fat if necessary and heat.
Dredge the legs in the flour mixture and add to the hot oil. Turn to brown on all sides.
Once browned, remove and drain on paper towels.
Place the legs on a rack placed in a shallow baking dish. Add a cup or so of water to the pan. Place the bacon strips on top of the legs and cover with foil.
Bake at 250 – 275 degrees until tender, at least 3 -4 hours. Depends how many you are cooking and how long you can hold off eating them.
Serve and enjoy with your favorite side dishes.
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