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A traditional Southern hunting camp breakfast featuring fried squirrel slowly simmered in rich homemade country gravy and served over warm buttermilk biscuits.

Old-Fashioned Squirrel and Gravy

A traditional Southern hunting camp breakfast featuring fried squirrel slowly simmered in rich homemade country gravy and served over warm buttermilk biscuits.
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Ingredients Equipment Method Notes

Ingredients
  

  • Squirrel
  • 4 –5 squirrels cleaned and cut
  • 1 cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Oil or lard for frying
  • Gravy
  • 3 tbsp flour
  • 2 cups whole milk
  • 1 cup water or chicken broth
  • Salt to taste
  • Black pepper to taste
  • Serving
  • Buttermilk biscuits

Equipment

  • Cast iron skillet
  • whisk
  • Tongs
  • measuring cups

Method
 

  1. Season squirrel pieces.
  2. Coat with flour.
  3. Fry until golden brown.
  4. Remove and reserve drippings.
  5. Make roux with flour and drippings.
  6. Add milk and broth.
  7. Simmer until thickened.
  8. Return squirrel to skillet.
  9. Cover and simmer 30–40 minutes.
  10. Serve over biscuits.

Notes

Young squirrels provide the best texture.
Simmer slowly for maximum tenderness.
Freshly cracked black pepper improves flavor.
Best served with homemade biscuits.