Recipe /
Fried Tennessee Squirrel with Black Pepper Gravy
This is the sort of small-game recipe that feels old in the best way: skillet, gravy, and enough patience to do the ingredient right.
This is the sort of small-game recipe that feels old in the best way: skillet, gravy, and enough patience to do the ingredient right.
Recipe Details
- Prep time: 25 minutes
- Cook time: 35 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients
- 1 whole squirrel, cut into pieces
- 1 cup buttermilk
- 1 cup flour
- Salt and black pepper
- Oil for frying
- 1 tablespoon butter
- 1 cup milk
Instructions
- Soak the meat in buttermilk, then dredge in seasoned flour.
- Fry until crisp and mostly cooked.
- Finish in a low oven if needed while you make a peppery gravy from the drippings, butter, flour, and milk.
- Serve hot.
Why It Works In Tennessee
This recipe is tied to Tennessee through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.