Wild Game Recipes: Fried Bushytail with Gravy

What you’ll need
1 small onion, diced
1 egg, milk or buttermilk
seasoning salt
black pepper
garlic powder
onion powder

Pressure cook or boil squirrel until meat is almost falling off the bone. Add onion to boiling water squirrel was cooked in. In a separate bowl, mix flour, salt, lots of black pepper, some seasoning salt, onion powder and garlic powder. In another bowl, dip squirrel into buttermilk or egg-wash. After dipping the squirrel, coat it in flour/seasoning mix and fry it in hot oil. Since it is already cooked, don’t leave it in the oil too long — just enough to brown the crust. Once all the meat is cooked, pour off the oil, leaving just enough to coat the bottom of the pan. To make the gravy, reduce heat to medium. Add a spoonful or two of flour to the grease, stirring continually until flour is slightly brown. Continue stirring while adding the water with onions in it. Once the mixture begins bubbling, add more water if it is too thick. Be careful not to make the gravy soupy by adding too much water. Serve the squirrel with gravy over rice and/or cathead biscuits!


Comments are closed.