3-4 skinned and quartered young squirrels.
Buttermilk for marinating
2 cups all-purpose flour
2 Tablespoons salt
2 Tablespoons black pepper
1 Tablespoon Cajun seasoning
2 cups milk (for the gravy)
Start by placing flour, salt, pepper and Cajun
seasoning into a large zip style or paper bag and
giving it a good shake to mix thoroughly. Remove
the squirrel pieces from the buttermilk, shaking
off any excess, and drop them into the flour bag.
Shake thoroughly and then place the coated pieces
onto a cooling rack for 5 to 10 minutes to allow
the crust to set. Reserve three tablespoons of
the seasoned flour for gravy making later.
Next, head on over to the fridge and take out your
jar of saved bacon grease. Nothing fries food or
makes gravy like the magical elixir that remains
after frying bacon. You can always fry a bit of
bacon and use the remaining grease to fry your
squirrel, or even use one of the lesser frying
mediums, like vegetable oil or shortening, and
get almost as fine a result.
Heat about half an inch of the oil of choice in a
heavy frying pan, preferably cast iron, over
medium heat. Squirrels being squirrels, even the
young ones do enough running and jumping to be a
bit on the tough side, and so a long, slow fry
with the lid on helps to soften them up.
Fry the squirrel in batches, lid tightly on, for
10 to 12 minutes per side. When the pieces are
browned and cooked through, remove them to a warm
plate and cover with foil while you make your
Start by pouring off all but three tablespoons of
oil from the pan. Make sure all of the brown
stuck-on bits left from the frying remain. Add in
the three tablespoons of reserved seasoned flour
and stir well until the flour is lightly browned.
Slowly add the milk and continue to stir. Those
bits of goodness that were stuck to the pan
should loosen and incorporate into the gravy.
Stir until the gravy has thickened to the point
that it will coat the back of a spoon and tracks
remain when you push the spoon across the
My favorite way to serve fried squirrel and gravy
is alongside homemade biscuits and scrambled eggs
with a few slices of late-summer tomatoes. Fancy?
Nope. Itís about as simple as a meal can be.
Good? You betcha. About as good as it gets.