West Virginia Squirrel Gravy
Contributed by The Outdoors Chef
A lot of people are quick to dismiss squirrel meat. Allow us to change your mind with this recipe. If you’ve never had it, squirrel meat tastes a bit like dark chicken or wild boar which means that it’s perfect for punching up a gravy. Make a big helping of this then smother it over our Buttermilk Thyme Biscuits and we can guarantee that you will never look at these critters the same way. In fact, maybe you’ll even want them to start eating all of the feed from your bird feeders so they’ll be extra tasty when their turn comes.
Recipe written by The Outdoors Chef. For more great recipes, hunting live streams, and cooking shows follow The Outdoors Chef on Facebook.
INGREDIENTS
- Whole Squirrels – skinned, cleaned, and trimmed- 4pc
- All Purpose Flour- for dusting
- Water – room temperature- 6cups/1500ml
- Unsalted Butter- 1tbsp
- Extra Virgin Olive Oil- 1tbsp
- Flaked Sea Salt- to taste
- Fresh Ground Black Pepper- to taste
- All Purpose Flour- 1/3cup or 75g
- Unsalted Butter- 1/3cup or 75g
TECHNIQUE
- Heat a large Dutch oven, slow-cooker, or pressure-cooker over medium-high heat, add butter and olive oil
- Dredge squirrel in flour, knocking off any excess flour, season with salt and pepper
- Gently place the squirrels into the pan, sauté until golden brown, turn and repeat
- Deglaze the pan with water, cover and braise over medium heat for 60 minutes or until meat falls off the bones
- Remove the squirrels, set aside to cool, turn the remaining liquid on medium-high to reduce
- Add roux whisking to incorporate, continue to reduce until desired consistency
- Remove all of the squirrel meat from the bones and return to the finished gravy with any resting liquids
- Serve the squirrel gravy on top of biscuits, garnish with fresh thyme
Roux Technique
- Heat a medium-sized saucepan over medium heat, add butter, heat until bubbling and fragrant, add flour
- Whisk to incorporate, continue to cook until slightly browned, remove and cool
