I used to hunt squirrels a lot when I was in high school. then I became a deer hunter and my attempts to squirrel hunt invariably degenerated into deer scouting expeditions. Now that I'm bored and frustrated with hunting deer in Ohio with a bow and arrow, I've found my way back to squirrel hunting on the heels of my Mountain Cur, Lefty. got him when he was just 10 weeks old, and by the time the leaves were down last season, I had my fill of bow and arrow hunting and enough deer in the freezer, Lefty was 8 months old. for two knuckleheads trying to find our way together, we sure had a bunch of fun. classic case of the blind leading the blind, but we put up some squirrels in spite of ourselves. I'm very eager to get started this year. squirrel hunting with a dog doesn't get hopping until the leaves are gone, so in the meantime, I'll busy myself trying to skewer some venison for as long as I can stand it. after Thanksgiving, it's game on. rifles are tuned up, dog is hungry and fit as a fiddle. Young Lefty and I are going to put in some time this season assaulting the local squirrel populations. I sure hope I can keep up with the little bastard.
On a whim, my wife says lets have some squirrel gravy and biscuits for supper. I says lets make some hash browns instead. fry a couple eggs over easy to ride on top of the whole affair. to my horror, I discovered that after tonights dinner, I only have four pints of canned squirrel left. enough for two more batches of squirrel gravy. might have given a few too many pints away. I gotta kill more squirrels. fellas, I made the best squirrel gravy I've ever eaten today. after several tries, I think I have this down. I don't know if I've only independently rediscovered quintessential hillbilly cuisine or came up with something on my own. no matter, really, but despite my efforts to resist sharing, I simply must. is too good to keep to myself.
start with two pints of canned squirrel (about 4-5 squirrels, depending on size), or at least pressure cook fresh squirrels until they are falling apart tender. I warm the pint jars in hot tap water to loosen up the liquid in the jars, drain and reserve all the liquid. pick out all of the bones so you are left with nothing but meat. in a one gallon zip-lock bag mix 1/2 cup all purpose flour, 1/2 tsp salt and one teaspoon Cavendars Greek Seasoning. put squirrel meat in bag and shake it up real good to coat all the pieces evenly. all of the flour will wind up on the meat. set the bag of floured meat aside and heat on medium high 4TB bacon grease (or butter or veg. oil, but bacon grease is best) in a heavy 12" cast iron skillet. dump the bag of floured squirrel into skillet and stir/turn until browned all over(about 5-6 min.). add the reserved liquid from jars and reduce by about 1/4. lower heat to medium low and add 2 cups of cold milk about 1/2 cup at a time. stir in some milk until it begins to simmer, stir in more and repeat until you have added all the milk. cook until thickened (5-10 minutes or until it is as thick as you like), stirring frequently. thassit. is good over some fresh from the oven drop biscuits, but is awesome on top of some piping hot hash browns and crowned with a couple of eggs over easy. kings and presidents should eat this good. best part is, there is just enough left over for breakfast.ickle:
Finally going to try this recipe out. Got up early and par boiled five squirrels and now have a bowl full of boneless meat. Can hardly wait for supper time tonight lol!!
