This squirrel gravy recipe is the same one I grew up eating in the foothills of North Carolina. It’s old-fashioned, Southern cooking at its best. Just like my grandma used to make for me and my dad. A whole squirrel, roasted, simmered until tender, then folded back into a smooth brown gravy.
Make this recipe a complete meal and pair it with my southern-style fried squirrel.
What is Squirrel Gravy?
Squirrel gravy is a traditional Southern recipe made by roasting the squirrel first, then simmering it until tender and folding the meat back into a smooth brown gravy.
The method is similar to making homemade turkey gravy: start with a simple roux, whisk in the cooking liquid (broth), and let it thicken into a rich sauce. It’s classic comfort food that my family and I eat with biscuits, rice, or mashed potatoes.
Ingredients for Squirrel Gravy
The ingredients for squirrel gravy are simple, but each one has a job to do.
- Whole squirrel – you can use a young squirrel for quicker cooking or older squirrels if you’re willing to give them more time. Once roasted golden brown, the meat is simmered until tender, then folded back into the gravy.
- Onion, carrots, and garlic – these build flavor into the broth and help balance the lean meat.
- Fresh herbs – sage, thyme, and rosemary are traditional with small game and give the gravy more depth.
- Butter and flour – this is your roux, the same base you’d use for a homemade turkey gravy.
- Olive oil – used for sautéing the vegetables before simmering.
- Salt and black pepper
Cooking Tips
The biggest risk when cooking squirrel is overcooking it. Squirrel and rabbits both share this: they’re lean meats without much fat to protect them. Here’s how to get it right:
- Young vs. older squirrels: Young squirrels tenderize quicker. Older squirrels need more time at low heat to break down connective tissue and muscle fibers.
- Roast first, simmer second: Roasting until golden brown develops flavor before the slow simmer.
- Use enough water: When you simmer, make sure the squirrel pieces are covered by about two inches of water. This keeps the cooking even and gives you plenty of broth for the gravy.
- Cast iron skillet or a pot: A deep-sided cast iron skillet makes a great pan to cook the roux and gives you that traditional look when serving. You can also use a heavy-bottomed pot. Either way, the goal is gentle, steady heat.
- Season at the end: The gravy concentrates as it cooks. Taste before you serve and adjust with salt and freshly ground black pepper. For an even better flavor, fold in some fresh thyme leaves at the end.
Serving Suggestions
The classic way to serve squirrel gravy is over homemade biscuits. It’s old-fashioned comfort food, and the biscuits are the perfect vehicle to soak up every bit of that rich brown sauce.
It’s just as good spooned over rice or mashed potatoes. Especially with a side of slow-cooked green beans.
Some folks like to plate fried squirrel alongside the gravy. Another Southern staple and one of my favorite small game preparations. You can check out my fried squirrel recipe here.
No matter how you serve it, the combination of shredded tender squirrel meat and gravy is a winning classic combo.
FAQ About Squirrel Gravy
It’s old-fashioned comfort food. If you like roasted chicken or turkey gravy, this has the same appeal but with the unique depth of squirrel meat.
It is. Squirrel meat is lean, high in protein, and naturally low in fat. It’s one of the healthier small game meats you can cook with.
Not always. But a short brine or buttermilk soak can help add moisture and tenderize the meat a bit. Especially if you’re working with older squirrels.
More Small Game Recipes to Try
Lastly, if you make this squirrel gravy, please leave a review. I love reading about your wild game cooking experiences! If you have any questions about this recipe, feel free to send me a message on Instagram @Larry__White. I’m here to help!
Squirrel Gravy
Ingredients
- 1 whole squirrel, cleaned
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 6 garlic cloves, smashed
- 3 fresh sage leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 8 black peppercorns (optional)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper (to taste)
- Water (enough to cover by 2 inches)
Instructions
- Preheat oven to 375°F.
- Place the squirrel in a roasting pan and roast until golden brown, about 30 minutes. Set aside.
- Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add onion, carrots, garlic, herbs, and peppercorns. Cook 3–5 minutes, occasionally stirring.
- Add the roasted squirrel to the pot. Pour in enough water (around 6 cups) to cover by about 2 inches. Bring to a gentle simmer and cook until the meat is fork-tender, about 1½ hours.
- Remove squirrel and set aside to cool. Strain and reserve the cooking liquid; discard solids.
- In a clean pot or skillet over medium heat, melt butter and whisk in flour. Cook the roux while stirring, until light golden brown, about 5 minutes.
- Slowly whisk in the reserved cooking liquid a little bit at a time until your desired thickness is achieved. Simmer until slightly thickened, 10–15 minutes.
- Pick the meat from the squirrel, discarding bones. Stir the meat into the gravy. Season with salt and pepper. Serve hot over biscuits, rice, mashed potatoes, or fried squirrel.
NOTES
- Thickening the gravy: Be sure to slowly add the cooking liquid to the roux while whisking. This help will prevent lumps. This will also allow you to slowly adjust how thick you want your gravy.
- Creamed Gravy: For a creamy gravy, try adding 2 tablespoons of heavy cream along with the cooking liquid during the thickening stage.
- Serving: Try serving the gravy with my fried squirrel recipe.
- Tender meat: The biggest risk is overcooking. Young squirrels cook faster; older squirrels need low heat and more time.
- Make-ahead: Gravy keeps 3–4 days in the fridge. Reheat gently on low with a splash of water or stock.
- Pot or Pan choice: Use a heavy-bottomed pot or pan for making the roux. A thin-bottomed pan will have hot spots, which will increase the chances of burning the roux.
- Scaling the recipe: Double the ingredients to make this gravy for large gatherings.
