Squirrel Hash n Gravy

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6 squirrels, skinned and quartered (deboned meat equaled 4 3/4 cups)
10 cups water
1 tablespoon Morton table salt
3 to 4 cups of squirrel broth reserved for roux aka gravy
2 tablespoons butter
2 tablespoon extra virgin olive oil
1 tablespoon bacon drippings
1 cup chopped red onion or onion of your choice
1/3 cup all-purpose flour
Morton Table salt - to taste
1/2 teaspoon Wild Bill's Meat Rub
1/2 teaspoon freshly ground black peppercorns - Tellicherry

Add squirrels, water and 1 tablespoon salt to pressure cooker and place on medium/high heat.  Follow pressure cooker manufacturer's operating instructions and pressure cook for 30 minutes.  Remove pressure cooker from heat source and place under cold running tap water until safety interlocks on pressure cooker releases.  Remove squirrels from broth and allow squirrels to cool.  Reserve at least 4 cups of squirrel broth.  Debone squirrel meat and sit aside.

Place a large skillet on medium/high heat; add olive oil, butter and bacon drippings.  Add 1/3 cup all-purpose flour and cook mixture about 15 minutes, stirring constantly until roux aka gravy is a light brown color and thickens.  Add 3 cups of reserved squirrel broth to roux and reduce heat to medium.  Add chopped onions and sauté 5 minutes.  Add squirrel meat and simmer 15 minutes, stirring occasionally to prevent sticking.  Season with freshly ground black peppercorns, Wild Bill's Meat Rub and add additional salt if needed.  Serve while hot over rice or mashed potatoes and with sides of your choice.

YIELD: 4 to 6 servings

Above squirrel hash n gravy prepared on 11-23-15; served with a veggie medley, yellow rice and Mary Bs Tea biscuits and was outstanding.  My bride is not a big fan of squirrels but stated the squirrel n gravy was good.   I decided to leave the veggies outside the hash this time and didn't use diced white potatoes in the hash which is pretty much traditional and "old timers" used the potatoes to stretch the hash (make it go further) back when times were very lean; e.g., The Great Depression Era.  No depression here yet, so left the potatoes out.......grin if you must!  This recipe is about as simple as it can get yet still has an excellent taste and squirrel gravy has a unique taste all its own.  The seasonings used does not mask the squirrel flavor as some recipes tend to do so.  I purposely didn't make a lot of gravy with the squirrel hash since any type of hash normally is on the drier side.  Rabbit gravy is my favorite gravy but no wild rabbits harvested this year so far.  Mr. Willy Coyote, Bobcats, Foxes and Hawks have gotten their share of them for sure and not to leave out the regular house cats which kill the young rabbits just for the fun of it.....just the nature of the beast.

This is a variation of my fried squirrel n gravy recipe. 

Click on the below sequence thumbnails pixs for a larger screen view:

Web published by Bill aka Mickey Porter on 11-23-15.

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