My Granny made the most incredible squirrel gravy and biscuits every Thanks giving morning, and the smell alone would get us all out of bed!
It was such a special tradition, and those savory, creamy biscuits were always the highlight of the holiday for me. Pure comfort food that tasted like my childhood.
Here’s how to make it:
Ingredients:
* 1 squirrel, cleaned and cut into pieces
* Salt and black pepper
* About 2 tablespoons all-purpose flour
* 2 tablespoons butter or bacon grease
* 1 cup milk (plus more if needed)
* Buttermilk biscuits, for serving
Instructions:
1. Pat the squirrel pieces very dry and season generously with salt and pepper.
2. Lightly dredge the squirrel pieces in the flour, shaking off any excess.
3. Melt the butter or bacon grease in a heavy skillet over medium-high heat until shimmering. Carefully add the squirrel pieces in a single layer, working in batches if necessary.
4. Fry the squirrel until deeply golden brown on all sides, about 5-7 minutes per side. Remove the squirrel to a plate.
5. Lower the heat to medium. Add more butter or grease if the pan is dry. Add the flour to the pan and whisk it into the drippings, cooking for about a minute until it smells slightly nutty – this is your roux.
6. Gradually whisk in the milk, scraping up any browned bits from the bottom of the skillet. Keep whisking until the gravy begins to thicken.
7. Return the fried squirrel pieces to the skillet. Reduce the heat to low, cover, and simmer gently until the squirrel is tender, about 30-45 minutes, stirring occasionally. Add a splash more milk if the gravy becomes too thick.
8. Taste and adjust seasoning with salt and pepper.
9. Serve the hot squirrel gravy generously spooned over warm, fluffy buttermilk biscuits.
Pro Tip: For an extra rich flavor, you can use half milk and half heavy cream in the gravy.
Who would you share this comforting meal