Wild In The Kitchen: Simple Squirrels And Gravy

Here’s an ages-old recipe for fried squirrel. You’ll need:

Three young squirrels
2 cups all-purpose flour
2 tablespoons salt
2 tablespoons black pepper
1 quart buttermilk
2 cups whole milk
Bacon grease

Skin and quarter the squirrels. Soak for two hours in one cup of salt to one gallon of water. Remove and pat dry. Marinate in buttermilk for two hours. Remove squirrel quarters and shake off excess. Place flour, salt and pepper in a plastic bag. Drop squirrel quarters in bag and shake vigorously until coated. In a cast iron skillet on medium heat, add one-half-inch of bacon grease and fry the squirrel quarters until golden brown. Remove to paper towels. To the skillet, slowly add flower and stir with a whisk until it turns a light gray. Slowly add milk and continue to whisk. Allow the gravy to thicken. Return the squirrels to the skillet. Put a lid on the skillet and allow the squirrels to tenderize for 10 minutes on the lowest heat possible. Serve with homemade biscuits.