Squirrel Fricassee: A Taste of the Wild

The first time I had squirrel was at my grandfather’s hunting cabin. The air was crisp, filled with the scent of woodsmoke and damp leaves. I remember the way he carefully placed a steaming bowl in front of me, the rich aroma of browned meat and gravy swirling upwards. It wasn’t just food; it was a story, a connection to the land, and a tradition passed down through generations. It was, quite simply, delicious.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 2-3
• Dietary Type: Wild Game

Ingredients

• 2 dressed young squirrels, approximately 2 lbs
• 1 1/2 teaspoons salt
• Pepper, to taste
• 1 cup flour
• 1/2 cup solid shortening
• 1/2 – 3/4 cup water
• 1 1/2 cups milk
• 1 teaspoon minced onion (optional)

Equipment Needed

• Large bowl
• Heavy skillet with lid
• Hot platter

Instructions

1. Begin by thoroughly washing the squirrel pieces, inside and out, in warm water. This is a crucial step to ensure cleanliness.
2. Drain the squirrel pieces well. It’s important to drain them completely before proceeding to the next step. Do not wash the squirrel after cutting it up, as this can dilute the flavor.
3. Now, cut the squirrels into serving pieces. Separate the legs, thighs, and back into manageable portions.
4. In a large bowl, combine the salt, pepper, and flour. Mix these dry ingredients thoroughly to ensure even seasoning.
5. Dredge each piece of squirrel in the seasoned flour mixture, ensuring they are well-coated. This coating will help to create a beautiful crust during browning and will also thicken the gravy later.
6. Heat the shortening in a heavy skillet over medium-high heat. Make sure the skillet is hot before adding the meat.
7. Carefully place the floured squirrel pieces into the hot skillet. Brown the meat slowly on all sides until it reaches a rich, golden-brown color, approximately 15 minutes. This step is essential for developing deep, savory flavors. Don’t overcrowd the pan; work in batches if necessary.
8. Once the squirrel is browned, add 1/4 cup of water to the skillet.
9. Cover the skillet tightly with a lid.
10. Reduce the heat to low and simmer gently until the squirrel is tender, approximately 30 minutes. Be sure to check the squirrel periodically and add the remaining water as needed to prevent scorching.
11. The squirrel should be very tender when it’s done. A fork should easily pierce the meat.
12. Remove the squirrel pieces to a hot platter, cover, and keep warm while you prepare the gravy.
13. Leaving the flavorful fat and browned bits in the skillet, blend the leftover seasoned flour into the fat remaining in the skillet. This will act as a roux, thickening the gravy.
14. Gradually add the milk to the skillet, whisking constantly to prevent lumps from forming.
15. Cook the gravy until it boils and thickens, stirring constantly. This should take about 5-7 minutes.
16. Serve the squirrel immediately, spooning the creamy gravy generously over the top.
17. For added flavor, add the minced onion to the gravy during the last few minutes of cooking, if desired.

Expert Tips & Tricks

• For an even richer flavor, try browning the squirrel in bacon fat instead of shortening.
• If you don’t have solid shortening, you can use vegetable oil, but the flavor will be slightly different.
• If the gravy is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add the slurry to the gravy while it’s simmering, stirring constantly until thickened.
• If the gravy becomes too thick, simply add a little more milk until you reach the desired consistency.
• To prevent the squirrel from becoming dry during simmering, ensure the lid is tightly sealed and check the water level periodically.

Serving & Storage Suggestions

Serve the Squirrel Fricassee hot, immediately after preparing it. It pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the delicious gravy. Steamed green beans or a simple salad also make excellent side dishes.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, gently warm the fricassee in a saucepan over low heat, adding a splash of milk if necessary to restore the creamy consistency. You can also reheat it in the microwave, but be careful not to overcook it, as the squirrel can become dry. Freezing is not recommended, as the texture of the gravy may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	797.7 kcal	N/A
Calories from Fat	527 g	66%
Total Fat	58.6 g	90%
Saturated Fat	17.1 g	85%
Cholesterol	25.6 mg	8%
Sodium	1836.2 mg	76%
Total Carbohydrate	56.2 g	18%
Dietary Fiber	1.7 g	6%
Sugars	0.2 g	0%
Protein	12.5 g	24%

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a richer flavor, consider adding a splash of dry sherry or white wine to the gravy while it simmers.
• Experiment with different herbs and spices to customize the flavor profile. Thyme, rosemary, and bay leaf all complement the taste of squirrel.
• If you prefer a thicker gravy, you can use heavy cream instead of milk.
• For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the gravy.
• If you don’t have access to squirrel, you can substitute rabbit or chicken, adjusting the cooking time as needed.
• Add other vegetables such as carrots, celery, or mushrooms to the skillet while browning the meat for added flavor and nutrients.

FAQs (Frequently Asked Questions)

Q: Is it safe to eat squirrel?
A: Yes, squirrel is safe to eat if properly handled and cooked to an internal temperature of 165°F (74°C). Always ensure the squirrel is harvested from a reputable source and free of any signs of disease.

Q: What does squirrel taste like?
A: Squirrel has a mild, slightly nutty flavor, often compared to rabbit or chicken. The taste can vary depending on the squirrel’s diet and the preparation method.

Q: How do I dress a squirrel?
A: Dressing a squirrel involves removing the skin, entrails, and head. There are various methods, including the “zipper” method, which involves making an incision along the belly and peeling the skin off like a jacket.

Q: Can I use older squirrels for this recipe?
A: Young squirrels are generally more tender and better suited for fricassee. Older squirrels can be tougher and may benefit from a longer cooking time or a different preparation method, such as stewing.

Q: What are some good side dishes to serve with Squirrel Fricassee?
A: Mashed potatoes, rice, crusty bread, green beans, and a simple salad all complement Squirrel Fricassee well.

Final Thoughts

Squirrel Fricassee is more than just a meal; it’s a connection to our past, a celebration of resourcefulness, and a delicious way to experience the bounty of the wild. Don’t be afraid to try something new and embrace the unique flavors this dish has to offer. Whether you’re a seasoned hunter or a curious cook, I encourage you to give this recipe a try and share your own variations and experiences. Perhaps you’ll even discover a new family tradition in the making. Pair it with a hearty red wine or a crisp, local beer, and enjoy the fruits of your labor!