A Couple of Classic Tennessee Squirrel Recipes

FRIED SQUIRREL & BISCUIT GRAVY

  • 3-4 Young Squirrels, dressed and cleaned
  • 1 tsp. Morton Salt or to taste
  • 1 tsp. McCormick Black Pepper or to taste
  • 1 Cup Martha White All Purpose Flour
  • 1 Cup Hog Lard – Preferably fresh from hog killing, or barbecue table

Cut up three to four young squirrels into six pieces by using a meat cleaver and splitting the squirrel down the center of the backbone prior to cutting into sections.  Young squirrel meat will be supple and not hard and stringy.

Mix flour salt and pepper in a bowl and flour squirrel in the same manner you would flour chicken.  Set aside a few tablespoons for making gravy.  Fry squirrel in hot oil in black iron skillet over medium heat till golden brown.

Remove squirrel and add two to three heaping tablespoons of all purpose flour to the oil and drippings.  Stir over medium heat till dark brown color is achieved.  Slowly add hot water and bring to a boil.  Remove from heat when desired consistency is achieved.  Less water makes for thicker gravy.  You may also substitute whole milk or cream for the water if you prefer white gravy.

SQUIRREL & DUMPLINGS

  • 2 squirrels, dressed, and cut up into pieces
  • 1 tsp. salt
  • 1 tsp. pepper
  • ½ cup finely chopped celery
  • ½ cup finely chopped onion
  • 2 cups Martha White self-rising flour
  • ½ cup water

Squirrel Preparation

Bring squirrel to a boil in a 4-6 quart cast iron Dutch oven along with salt, pepper, celery and onion.  Reduce heat and simmer for twenty minutes or until squirrel is tender to the point of falling off the bone.  If you don’t have a Dutch oven, a 4-6 quart stock pot will do just fine. Remove squirrel from Dutch oven and save broth for cooking dumplings in.

 Dumpling Preparation

In large mixing bowl add water to flour and knead into a dough ball until pie crust pliability is achieved.  Dust rolling, pin, work surface and dough ball.  Roll dough out to a thin piecrust thickness of perhaps an eighth of an inch.   Cut dough with a knife into strips approximately a half inch wide by two to three inches long. Drop dumplings one at a time into boiling broth and cook till done.  Add squirrel back to broth and dumplings and allow mixture to simmer on low for a few minutes.  Serve in soup bowls or plate with deep fried sweet potatoes as main course of meal.

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