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–+ servings
squirrel gravy in a skillet

Squirrel Gravy

Author: Larry White
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.
5 from 8 votes
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Course Sauce
Cuisine American
Style Squirrel Gravy
Prep Time30 minutes
Cook Time2 hours
Servings: 6

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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!