Squirrel and Gravy over Biscuits
Braised squirrel meat pulled from the bone and folded into a peppery pan gravy, spooned over split biscuits. An old mountain breakfast or supper that made full use of small game.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Dutch oven
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 22
- carbs
- 38
- protein
- 28
- calories
- 460
Instructions
- 1
Coat the squirrel pieces in flour seasoned with salt and pepper.
- 2
Brown the pieces in oil in a Dutch oven over medium heat. Remove the meat and set it aside.
- 3
Whisk a spoonful of the remaining seasoned flour into the drippings to make a roux (flour cooked in fat).
- 4
Slowly whisk in water or broth. Put the squirrel back into the pot.
- 5
Cover and simmer over low heat for about 1.5 to 2 hours. Cook until the meat is fork-tender and pulls easily from the bone.
- 6
Meanwhile, make biscuits by cutting cold butter into flour and baking powder. Stir in buttermilk just until combined.
- 7
Pat the biscuit dough out and cut rounds. Bake at 450°F for 12 to 14 minutes until golden.
- 8
Pull the squirrel meat from the bones. Stir the meat back into the thickened gravy.
- 9
Split the warm biscuits. Ladle the squirrel gravy generously over the top.
Chef's tips
Simmer the squirrel low and slow since it is lean and can turn tough if cooked too quickly.
Storage
Refrigerate gravy and meat up to 3 days; store biscuits separately.
Reheating
Reheat gravy gently on the stovetop, adding a little broth if it has thickened too much.
Common mistakes to avoid
- •Skipping the slow simmer, which leaves the meat tough
- •Making the gravy too thin instead of thick enough to coat a spoon
Serving suggestions
Cooked Squirrel and Gravy over Biscuits?
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