Hillbilly Squirrel And Gravy Over Rice


  • 2 squirrels cut into six pieces each
  • 1 cup flour
  • 1 teaspoon salt
  • 1-1/2 teaspoon pepper
  • 4 oz vegetable oil +/-
  • 2 cups milk
  • 2 cups cooked rice(white , brown , wild chose your favorite)


    1. Mix flour, salt and pepper in bag
    2. Drop in squirrel parts six at a time and shake well
    3. Heat oil in # 8 cast iron frying pan
    4. Brown/sear squirrel well over med-high heat 4 minutes per side, remove and place on paper towels (will cook through during simmer)
Make Gravy With Pan Drippings
  1. Add flour from bag to oil in pan — just enough to absorb most oil and stir well (can remove some oil if necessary)
  2. Add milk to pan stirring a lot (can be thin/watery for gravy, can add water to thin)
  3. Salt & pepper as necessary
  4. Add squirrel simmer with on low approximately 2 hours with lid (until tender)
  5. Cook rice as directed
  6. Place squirrel back leg over rice and spoon gravy over…EAT !


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook


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