Salt and pepper to taste
1/2 tsp. celery seed
1/2 tsp. freshly minced garlic
2 tsp. Worchestershire Sauce
2 Tbs. bacon drippings
2 Green onions and their tops–chopped fine
Boil squirrels for approx. 45 minutes until tender and meat easily flakes away from bones. Remove squirrels from water and dry with a paper towel. Use a fork to chip away all the meat from the bones and set aside. Heat bacon drippings in heavy skillet over medium high heat. Add chipped up squirrel meat and all other ingredients. Stir well and cook until onion is wilted. Serve with rice and biscuits. This is a good way to utilize older, tougher squirrels.
Variation: Add flour and water to cooking squirrels to make a fine gravy.