Cooking Squirrel Gravy: A Southern Tradition

Squirrel gravy is a beloved dish in the Southern United States, often served over biscuits, eggs, or country fried steak. This rich and savory gravy is made from the pan drippings of cooked squirrel meat, flour, and milk or cream. In this article, we will explore the history of squirrel gravy, its cultural significance, and provide a step-by-step guide on how to cook it.

A Brief History of Squirrel Gravy

Squirrel gravy has its roots in traditional Southern cuisine, where game meats like squirrel, rabbit, and deer were staples in many households. The dish is believed to have originated in the Appalachian region, where squirrel hunting was a common practice. The gravy was made from the pan drippings of cooked squirrel meat, which was then thickened with flour and milk or cream.

Squirrel gravy was often served at family gatherings, holidays, and community events. It was a dish that brought people together, and its rich flavor and aroma were a testament to the resourcefulness and culinary skills of Southern cooks.

The Cultural Significance of Squirrel Gravy

Squirrel gravy is more than just a dish; it’s a cultural icon that represents the values and traditions of the Southern United States. It’s a symbol of resourcefulness, self-sufficiency, and community. In many Southern households, squirrel gravy is a staple dish that’s passed down from generation to generation.

The dish is also closely tied to the hunting tradition in the South. Squirrel hunting is a popular sport in many Southern states, and the meat is often used to make gravy, stew, or other dishes. The gravy is a way to celebrate the hunt and the bounty of the forest.

Ingredients and Equipment Needed

To make squirrel gravy, you’ll need the following ingredients and equipment:

Ingredients:

• 1-2 squirrels, cleaned and cut into small pieces
• 2 tablespoons of all-purpose flour
• 2 tablespoons of butter or oil
• 1 cup of milk or cream
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of cayenne pepper (optional)

Equipment:

• Large skillet or Dutch oven
• Whisk
• Measuring cups and spoons
• Wooden spoon or spatula

Preparing the Squirrel Meat

Before you can make the gravy, you need to cook the squirrel meat. Here’s a step-by-step guide on how to prepare the meat:

1. Clean and cut the squirrel meat into small pieces. You can use either gray squirrels or fox squirrels, depending on your preference.
2. Season the meat with salt, black pepper, and cayenne pepper (if using).
3. Heat a large skillet or Dutch oven over medium-high heat. Add the butter or oil and swirl it around to coat the bottom of the pan.
4. Add the squirrel meat to the pan and cook until it’s browned on all sides. This should take about 5-7 minutes.
5. Remove the meat from the pan and set it aside on a plate.

Making the Gravy

Now that the squirrel meat is cooked, it’s time to make the gravy. Here’s a step-by-step guide:

1. Leave the drippings in the pan and add the flour. Whisk the flour into the drippings to make a roux, cooking for 1-2 minutes.
2. Slowly add the milk or cream to the pan, whisking constantly to avoid lumps.
3. Bring the mixture to a simmer and cook until it thickens, stirring occasionally. This should take about 5-7 minutes.
4. Add the cooked squirrel meat back to the pan and stir to combine.
5. Season the gravy with salt and black pepper to taste.

Tips and Variations

Here are some tips and variations to help you make the best squirrel gravy:

• Use a combination of milk and cream for a richer gravy.
• Add a splash of hot sauce, such as Tabasco or Frank’s RedHot, for an extra kick.
• Use different types of flour, such as all-purpose or whole wheat, to change the flavor and texture of the gravy.
• Add some diced vegetables, such as onions or bell peppers, to the pan for added flavor.

Serving Squirrel Gravy

Squirrel gravy is a versatile dish that can be served over a variety of foods. Here are some popular ways to serve it:

• Over biscuits: This is a classic Southern combination that’s perfect for breakfast or brunch.
• Over eggs: Squirrel gravy is a great accompaniment to scrambled eggs, fried eggs, or omelets.
• Over country fried steak: This is a hearty combination that’s perfect for a comforting dinner.
• Over mashed potatoes: Squirrel gravy is a great way to add flavor to mashed potatoes.

Conclusion

Squirrel gravy is a beloved dish in the Southern United States, and its rich flavor and aroma are a testament to the resourcefulness and culinary skills of Southern cooks. With this step-by-step guide, you can make delicious squirrel gravy at home and enjoy it over a variety of foods. Whether you’re a seasoned hunter or just a foodie, squirrel gravy is a dish that’s sure to please.

1. Clean and cut the squirrel meat into small pieces.
2. Season the meat with salt, black pepper, and cayenne pepper (if using).

What is squirrel gravy and how is it traditionally made?

Squirrel gravy is a traditional Southern dish made from the pan drippings of cooked squirrel meat, flour, and milk or cream. The gravy is typically served over biscuits, rice, or other starches. To make squirrel gravy, cooks usually start by browning the squirrel meat in a pan, then removing the meat and whisking flour into the remaining fat to create a roux.

The roux is then slowly mixed with milk or cream, whisking constantly to avoid lumps, and the mixture is brought to a simmer to thicken. Some recipes may also include additional ingredients, such as salt, pepper, and herbs, to enhance the flavor of the gravy. The resulting gravy is rich, creamy, and full of the savory flavor of the squirrel meat.

What type of squirrel is best for making squirrel gravy?

The type of squirrel best suited for making squirrel gravy is often a matter of personal preference, as different species can have slightly different flavors and textures. However, gray squirrels and fox squirrels are commonly used for this dish, as they are abundant in many parts of the South and have a mild flavor.

It’s worth noting that squirrel meat can be quite lean, so it’s often best to use younger, more tender squirrels for the best flavor and texture. Older squirrels can be tougher and may require longer cooking times to become tender. Regardless of the type of squirrel used, it’s essential to handle and cook the meat safely to avoid foodborne illness.

How do I clean and prepare squirrel meat for cooking?

Cleaning and preparing squirrel meat for cooking involves several steps to ensure the meat is safe to eat and free of any debris or impurities. First, the squirrel should be skinned and eviscerated, taking care to remove all internal organs and any blood or other fluids.

The meat should then be rinsed under cold running water to remove any remaining debris, and patted dry with paper towels to remove excess moisture. The squirrel can then be cut into smaller pieces, such as legs, thighs, and backstraps, and any excess fat or connective tissue can be trimmed away. It’s essential to handle the meat safely and cook it to an internal temperature of at least 165°F to avoid foodborne illness.

Can I make squirrel gravy with store-bought squirrel meat?

While it’s technically possible to make squirrel gravy with store-bought squirrel meat, the flavor and texture may not be the same as using freshly harvested meat. Store-bought squirrel meat may be frozen or previously frozen, which can affect the texture and flavor of the meat.

Additionally, store-bought squirrel meat may be more expensive than hunting and processing your own squirrels, and the quality of the meat may vary depending on the source. However, if you don’t have access to freshly harvested squirrel meat, store-bought meat can still be used to make a delicious and authentic-tasting squirrel gravy.

How do I store leftover squirrel gravy?

Leftover squirrel gravy can be stored in the refrigerator for up to a week or frozen for up to six months. To store the gravy in the refrigerator, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate.

To freeze the gravy, allow it to cool to room temperature, then transfer it to an airtight container or freezer bag and label with the date. Frozen gravy can be thawed overnight in the refrigerator or reheated straight from the freezer. When reheating, be sure to whisk the gravy constantly to avoid lumps and ensure a smooth texture.

Can I make squirrel gravy ahead of time?

While it’s possible to make squirrel gravy ahead of time, it’s generally best to make it fresh just before serving. The gravy can be made ahead of time and refrigerated or frozen, but the flavor and texture may not be the same as freshly made gravy.

If you do choose to make the gravy ahead of time, be sure to reheat it slowly over low heat, whisking constantly to avoid lumps. You can also make the roux ahead of time and store it in the refrigerator or freezer, then mix it with milk or cream just before serving.

What are some common variations of squirrel gravy?

There are several common variations of squirrel gravy, depending on the region and personal preference. Some recipes may include additional ingredients, such as onions, garlic, or herbs, to enhance the flavor of the gravy.

Other variations may use different types of milk or cream, such as buttermilk or heavy cream, to create a richer or tangier flavor. Some recipes may also include a small amount of pan drippings from other meats, such as bacon or sausage, to add a smoky flavor to the gravy. Regardless of the variation, the key to a great squirrel gravy is using high-quality ingredients and cooking the gravy slowly over low heat to develop a rich, creamy texture.