1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm.

Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.