Squirrel Gravy and Biscuits
A true Southern heritage dish — tender, slow-braised squirrel in a rich, peppery milk gravy served over hot, fluffy buttermilk biscuits. This is the kind of meal that has fed families in the South for generations, and it is every bit as good as you have heard.
Equipment
- Large cast iron skillet (12-inch)
- Dutch oven or heavy-bottomed pot with lid
- Mixing Bowl
- Biscuit cutter or drinking glass
- Baking sheet or cast iron skillet for biscuits
- Tongs
- Wooden Spoon
Ingredients
For the Squirrel
- 2 squirrels cleaned, dressed, and cut into pieces (about 2 lbs total)
- 1 cup all-purpose flour for dredging
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper optional
- 4 tbsp bacon grease or lard for browning
- 2 cups water or chicken broth for braising
For the Milk Gravy
- 3 tbsp pan drippings reserved from browning the squirrel
- 3 tbsp all-purpose flour
- 2.5 cups whole milk warmed slightly
- 0.5 cup braising liquid reserved from cooking the squirrel
- 0.5 tsp salt or to taste
- 0.5 tsp black pepper or to taste
For the Buttermilk Biscuits
- 2 cups self-rising flour White Lily preferred
- 0.25 cup cold lard or butter cut into small pieces
- 0.75 cup cold buttermilk
- 2 tbsp melted butter for brushing tops
Instructions
Prepare and Brown the Squirrel
- Rinse squirrel pieces and pat completely dry with paper towels. Mix the dredging flour, salt, black pepper, garlic powder, and cayenne in a shallow dish. Dredge each piece of squirrel thoroughly in the seasoned flour, shaking off excess.
- Heat the bacon grease in a large cast iron skillet over medium-high heat until it shimmers. Brown the squirrel pieces on all sides, working in batches to avoid crowding the pan, about 3-4 minutes per side. Transfer browned pieces to a Dutch oven or heavy-bottomed pot.
Braise the Squirrel
- Pour the water or chicken broth into the Dutch oven with the browned squirrel. Bring to a boil, then reduce to a low simmer. Cover tightly and cook for 1.5 to 2 hours, until the meat is falling-off-the-bone tender.
- Remove squirrel pieces and let cool slightly. Pull the meat from the bones and shred or chop into bite-sized pieces. Reserve 1/2 cup of the braising liquid for the gravy.
Make the Milk Gravy
- In the cast iron skillet used for browning, heat 3 tablespoons of the reserved pan drippings over medium heat. Sprinkle in the flour and stir constantly with a wooden spoon until the roux turns a light golden color and smells nutty, about 2-3 minutes.
- Slowly pour in the warmed milk, stirring constantly to prevent lumps. Add the reserved braising liquid. Continue stirring over medium heat until the gravy thickens enough to coat the back of a spoon, about 5-7 minutes. Season with salt and pepper.
- Fold the shredded squirrel meat into the gravy. Reduce heat to low and keep warm while you bake the biscuits.
Make the Buttermilk Biscuits
- Preheat oven to 450°F (230°C). Place the self-rising flour in a mixing bowl. Cut in the cold lard or butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until just combined — do not overwork the dough. Turn out onto a floured surface and pat to about 3/4-inch thickness. Fold once, pat again, and cut with a biscuit cutter. Do not twist the cutter.
- Place biscuits touching in a cast iron skillet or close together on a baking sheet. Brush tops with melted butter. Bake at 450°F for 12-15 minutes until golden brown on top.
Serve
- Split the hot biscuits open and ladle the squirrel gravy generously over the top. Serve immediately with a crack of fresh black pepper.
Nutrition
Calories: 485kcalCarbohydrates: 38gProtein: 29gFat: 24gSaturated Fat: 10gCholesterol: 115mgSodium: 780mgPotassium: 420mgFiber: 1gSugar: 5gVitamin A: 285IUVitamin C: 2mgCalcium: 195mgIron: 4mg
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