Old-Fashioned Squirrel and Gravy with Buttermilk Biscuits

Meta Title: Old-Fashioned Squirrel and Gravy Recipe | Traditional Southern Country Breakfast

Meta Description: Learn how to make traditional squirrel and gravy with tender fried squirrel simmered in creamy pepper gravy. A classic Southern hunting camp breakfast served over warm buttermilk biscuits.

Old-Fashioned Squirrel and Gravy with Buttermilk Biscuits

My grandpa used to wake up before dawn, come back with a few squirrels, and by the time we rolled out of bed, the whole house smelled like butter, black pepper, and fresh biscuits baking in the oven.

This wasn't a special occasion meal.

This was Sunday morning.

No fancy brunch menus. No expensive ingredients. Just wild game, homemade gravy, and buttermilk biscuits fresh from the oven.

If you grew up in a hunting family, you probably know exactly what this tastes like.

Tender squirrel meat slowly simmered until it practically falls off the bone. Rich country gravy made from every flavorful browned bit left in the skillet. Soft biscuits soaking up every drop.

It's the kind of meal that connects generations and reminds people where they came from.

Today, this traditional Southern recipe remains a favorite among hunters, outdoor enthusiasts, and anyone who appreciates authentic country cooking.

Why You'll Love This Recipe

Authentic Southern comfort food
Traditional hunting camp recipe
Rich homemade pepper gravy
Tender slow-simmered meat
Budget-friendly wild game meal
Perfect country breakfast
Great family tradition recipe
Deep, old-fashioned flavor
Made with simple pantry ingredients
Classic cast iron cooking

Why This Recipe Works

The secret to exceptional squirrel gravy starts with frying the meat first.

Browning develops deep flavor while creating the drippings needed for a rich country gravy.

As the squirrel slowly simmers in the gravy, the connective tissue breaks down, resulting in incredibly tender meat.

The milk-based gravy absorbs every bit of flavor from the skillet drippings while remaining silky and smooth.

Together, the crispy fried exterior, tender meat, and creamy pepper gravy create a classic Southern breakfast that's been passed down for generations.

Ingredients

For the Squirrel

4–5 squirrels, cleaned and cut into serving pieces
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
Vegetable oil or lard for frying

For the Gravy

3 tablespoons flour
2 cups whole milk
1 cup water or chicken broth
Salt to taste
Black pepper to taste

For Serving

Fresh buttermilk biscuits

Equipment

Large cast iron skillet
Tongs
Whisk
Measuring cups
Measuring spoons
Dutch oven lid or skillet cover

Instructions

Step 1: Season the Meat

Season squirrel pieces with:

Salt
Pepper
Garlic powder
Paprika

Allow to sit for 10 minutes.

Step 2: Dredge in Flour

Coat each piece thoroughly in flour.

Shake off excess.

Step 3: Fry the Squirrel

Heat approximately ½ inch of oil or lard in a cast iron skillet over medium-high heat.

Carefully fry squirrel pieces until golden brown on all sides.

Approximately:

4–5 minutes per side

Transfer to a plate.

Reserve skillet drippings.

Step 4: Make the Roux

Reduce heat to medium.

Sprinkle 3 tablespoons flour into the drippings.

Whisk continuously.

Cook until the mixture turns golden brown and smells nutty.

Step 5: Prepare the Gravy

Slowly whisk in:

Milk
Water or broth

Continue whisking to prevent lumps.

Scrape the skillet bottom thoroughly to incorporate browned bits.

Step 6: Simmer

Cook gravy until thick enough to coat the back of a spoon.

Season with additional salt and pepper.

Step 7: Finish the Dish

Return squirrel pieces to the skillet.

Nestle them into the gravy.

Cover and simmer on low heat for:

30–40 minutes

until tender.

Step 8: Serve

Serve hot over fresh buttermilk biscuits.

Spoon extra gravy generously over the top.

Expert Tips

Use Young Squirrels

Younger squirrels are naturally more tender and cook faster.

Don't Rush the Simmer

Low and slow cooking is what creates tender meat.

Cast Iron Matters

Cast iron develops deeper flavor and better browning.

Add Extra Pepper

Traditional country gravy benefits from plenty of black pepper.

Variations

Hunting Camp Version

Add diced onions to the gravy.

Mushroom Gravy Version

Sauté sliced mushrooms before making the roux.

Extra Rich Version

Replace water with additional milk.

Herb Gravy

Add fresh thyme and sage.

What to Serve with Squirrel and Gravy

Traditional sides include:

Buttermilk biscuits
Fried potatoes
Scrambled eggs
Grits
Cornbread
Green beans
Fried apples

Storage

Store leftovers in an airtight container for up to 3 days.

Reheating

Stovetop

Reheat gently over low heat.

Add a splash of milk if needed.

Microwave

Heat in short intervals, stirring occasionally.

Frequently Asked Questions

What does squirrel taste like?

Squirrel is often compared to a combination of rabbit and dark-meat chicken, with a slightly nutty flavor.

Why simmer after frying?

Simmering tenderizes the meat while allowing it to absorb flavor from the gravy.

Can I use chicken instead?

Yes, although the flavor and texture will be different from traditional squirrel gravy.

Is this a traditional Southern recipe?

Yes. Squirrel and gravy has long been a staple in many rural Southern and Appalachian communities.

Final Thoughts

Old-Fashioned Squirrel and Gravy is more than just a recipe—it's a piece of Southern culinary history. Tender fried squirrel simmered in creamy country gravy and served over warm biscuits represents generations of hunting traditions, family gatherings, and simple country cooking. Whether it's a cherished childhood memory or your first time trying wild game, this classic comfort food delivers rich flavor and timeless appeal.