Squirrel

Squirrel belongs to the oldest American skillet-and-gravy traditions and still makes some of the most satisfying braised meals in the field.

Flavor Profile

Nutty, dark, and intensely savory, with a texture that rewards patient cooking.

Preparation Techniques

• slow braise
• skillet fry
• gravy
• stew with beans

Seasonality

A cool-weather staple that turns into gravy, dumplings, and long Sunday pots once leaves come off the trees.

Tips

• par-cook before frying older animals
• lean on onion and black pepper
• finish in stock for tenderness

Recipes

• Arkansas Squirrel Mustard Braise
• Fried Missouri Squirrel with Black Pepper Gravy
• Kentucky Squirrel Pot Pie
• West Virginia Squirrel Tomato Stew
• Tennessee Squirrel with Cider and Onions
• Alabama Squirrel and Dumplings

State-Specific Guides

Use these pages to move from the core species guide into a state-by-state recipe view.