Perfectly Fried Squirrel
By Andrew Zimmern
This is one of the truly great skillet meals of all time, essentially chicken-fried squirrel smothered in a rich and creamy onion gravy, served a top a bed of chive mashed potatoes. If you are not eating critters like squirrel, you are missing out on some of the best tasting food on planet earth. The meat is so flavorful this time of year, and it’s not fatty, so you really enjoy the clean, sweet flavor. When I tell you that the texture and taste of squirrel meat is unrivaled in the food world, I really mean it. Don’t knock it until you’ve tried it.
Watch this episode of Field to Fire on Outdoor Channel and Tastemade.
Pan-Fried Squirrel with Onion Gravy
Ingredients
Fried Squirrel
- 4 squirrels, cut into fifths (4 legs and saddle)
- 1 cup buttermilk
- 1 egg, beaten
- 3/4 cup cornstarch
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper
- 1 quart peanut or canola oil
For the Gravy:
- 2 sprigs fresh thyme and rosemary, tied together
- 1 finely minced onion
- 1 leek, thinly sliced
- 1 shallot, thinly sliced
- 1/4 cup all-purpose flour
- A few pinches of fresh grated nutmeg
- 2 1/2 cups whole milk
- 1 tablespoon coarsely ground black pepper, plus more to taste
Instructions
In a large mixing bowl, combine the squirrel pieces with the buttermilk and egg. Gently stir to combine.
Place the cornstarch in another large shallow bowl. In a third bowl, whisk together flour, salt, paprika, black pepper, onion powder, baking powder, and cayenne pepper in a third shallow dish.
Working one piece at a time, coat the squirrel well in cornstarch. Lift, shake off excess cornstarch, then transfer to the seasoned flour. Coat pieces well, pressing seasoned flour all over to help it adhere to the meat. Lift and shake off excess flour. If you have the time, set the pieces rest for an hour on a wire rack set over a sheet tray.
Place oil in a large cast iron skillet oven and heat to 375°F over medium-high heat. Fry the squirrel in batches, about 4 minutes per side. Reserve to a rack set over a paper towel. Season with sea salt.
Working quickly, pour the oil out of the vessel you fried in, leaving about 2 tablespoons behind. Don’t lose any of the sticky bits in the bottom.
Return pan to low heat and add flour to the pan, whisking to create a roux. Add the herb sprigs, onions, leeks and shallots. Season with salt and nutmeg. Lightly brown the vegetables, stirring, about 5 minutes. Slowly whisk in milk and bring to a simmer. Stir and cook until thick, about 3-5 minutes. Remove from heat; season with salt and additional pepper to taste.
Transfer the squirrel to plates, top with gravy, and serve immediately with mashed potatoes seasoned with chives.
