Squirrel & Gravy - Down Home Recipe
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 630.5
- Total Fat: 21.9 g
- Cholesterol: 379.6 mg
- Sodium: 394.0 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.1 g
- Protein: 97.5 g
View full nutritional breakdown of Squirrel & Gravy - Down Home Recipe calories by ingredient
Introduction
My Grandmother made squirrel for my father almost every time we came to the farm to visit. Cooked right, squirrel is a real treat! My Grandmother made squirrel for my father almost every time we came to the farm to visit. Cooked right, squirrel is a real treat!Number of Servings: 12
Ingredients
-
4 Fresh Young Squirrels
2 Cans of Low Sodium Cream of Mushroom Soup
1c Low Fat Buttermilk
1c Flour for dredging
2C Canola Oil to fry in
Directions
Preparation:
1. Skin and dress the squirrels.
2. Cut the squirrel into 4 pieces. Cut it in half lengthwise down the spine and cut in half the front legs section from the hind leg section.
3. Wash the meat thoroughly under cold running water.
Salt and pepper each piece.
4. Place in a bowl.
5. Cover with buttermilk and refrigerate overnight.
Cooking Method:
1. Heat an inch of oil on medium heat in a cast iron skillet.
2. Remove squirrels from buttermilk and dredge in flour.
3. Fry on both sides until brown.
4. Remove squirrels from skillet and set on paper towels to absorb the oil.
5. Pour the oil out of the pan.
6. In a mixing bowl, combine the mushroom soup and water to make gravy.
7. Pour it into the pan and scrape the bottom and sides of pan to mix the drippings into the gravy.
8. Add the fried squirrels back to the pan, cover, and simmer for about 20 minutes until squirrel meat is tender.
Serve over rice.
NOTE~ Older squirrels can be tough. Boil them in salt water for a 15 minutes before frying. After they are cool, dry them off, dip in buttermilk, dredge in flour and fry until brown on both sides. Continue the cooking method as above.
Serving Size: Makes 12 Servings
1. Skin and dress the squirrels.
2. Cut the squirrel into 4 pieces. Cut it in half lengthwise down the spine and cut in half the front legs section from the hind leg section.
3. Wash the meat thoroughly under cold running water.
Salt and pepper each piece.
4. Place in a bowl.
5. Cover with buttermilk and refrigerate overnight.
Cooking Method:
1. Heat an inch of oil on medium heat in a cast iron skillet.
2. Remove squirrels from buttermilk and dredge in flour.
3. Fry on both sides until brown.
4. Remove squirrels from skillet and set on paper towels to absorb the oil.
5. Pour the oil out of the pan.
6. In a mixing bowl, combine the mushroom soup and water to make gravy.
7. Pour it into the pan and scrape the bottom and sides of pan to mix the drippings into the gravy.
8. Add the fried squirrels back to the pan, cover, and simmer for about 20 minutes until squirrel meat is tender.
Serve over rice.
NOTE~ Older squirrels can be tough. Boil them in salt water for a 15 minutes before frying. After they are cool, dry them off, dip in buttermilk, dredge in flour and fry until brown on both sides. Continue the cooking method as above.
Serving Size: Makes 12 Servings
