Squirrel Gravy
Classic squirrel gravy recipe: Roasted squirrel, simmered until tender, then fold the meat back into a smooth brown gravy. Old-fashioned Southern comfort food, perfect over biscuits, rice, or mashed potatoes.
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
- Serving: Try serving the gravy with my fried squirrel recipe.
- Roast before simmering. Roast the squirrel at 375 F until golden brown first, then simmer it. That extra step builds more flavor in the broth and gravy than going straight to the pot.
- Cover it by 2 inches. Add enough water to cover the squirrel by about 2 inches while it simmers. That keeps the cooking even and gives you enough broth for the gravy.
- Cook until fork-tender. Plan on about 1 1/2 hours at a gentle simmer, but go by texture more than the clock. Older squirrels may need more time, while young squirrels usually cook faster.
- Strain and save broth. Once the squirrel is tender, strain the cooking liquid and discard the vegetables and herbs. Pick the meat from the bones only after it has cooled enough to handle.
- Build a light roux. Melt the butter and cook the flour for about 5 minutes until light golden brown, not dark brown. Use a heavy-bottomed pot or skillet so the roux cooks evenly and does not scorch.
- Whisk broth in slowly. Add the reserved cooking liquid a little at a time while whisking so the gravy stays smooth and you can control the thickness. Simmer 10 to 15 minutes, then stir the squirrel meat back in.
- Season at the end. Taste the gravy after it has simmered and adjust with kosher salt and black pepper. The flavor concentrates as it cooks, so the final seasoning is more accurate.
- Reheat it gently. The gravy keeps 3 to 4 days in the refrigerator. Warm it over low heat with a splash of water or stock if it tightens up.
Nutrition
Calories: 219kcal | Carbohydrates: 10g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 42mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5367IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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