SQUIRREL HASH n GRAVY
6 squirrels, skinned and quartered (deboned meat equaled 4 3/4 cups)
10 cups water
Morton table salt
3 to 4 cups of squirrel broth reserved for
roux aka gravy
2 tablespoon extra virgin olive oil
1 tablespoon bacon drippings
1 cup chopped red onion or onion of your choice
1/3 cup all-purpose
Morton Table salt - to taste
1/2 teaspoon Wild
Bill's Meat Rub
1/2 teaspoon freshly ground black peppercorns -
Add squirrels, water and 1 tablespoon salt to pressure cooker and place on
medium/high heat. Follow
pressure cooker manufacturer's operating instructions and pressure cook for
30 minutes. Remove pressure cooker from heat source and place under
cold running tap water until safety interlocks on pressure cooker releases.
Remove squirrels from broth and allow squirrels to cool. Reserve at least 4
cups of squirrel broth. Debone squirrel meat and sit aside.
Place a large skillet on medium/high heat; add olive oil, butter and bacon
drippings. Add 1/3 cup all-purpose flour and cook mixture about 15 minutes,
stirring constantly until roux aka gravy is a light
brown color and thickens. Add 3 cups of reserved squirrel broth to roux and reduce
heat to medium. Add chopped onions and sauté 5 minutes. Add
squirrel meat and simmer 15 minutes, stirring occasionally to prevent sticking.
Season with freshly ground black peppercorns, Wild Bill's Meat Rub and add additional salt if
needed. Serve while hot over rice or mashed potatoes and with sides of
YIELD: 4 to 6 servings
Above squirrel hash n gravy prepared on 11-23-15; served with a
yellow rice and
Mary Bs Tea
biscuits and was outstanding. My bride
is not a big fan of squirrels but stated the squirrel n gravy was good.
I decided to leave the veggies outside the hash this time and didn't use
diced white potatoes in the hash which is pretty much traditional and
"old timers" used the potatoes to
stretch the hash (make it go further) back when times were very lean; e.g.,
The Great Depression Era. No depression here
yet, so left the potatoes
out.......grin if you must! This recipe is about as simple as it can
get yet still has an excellent taste and squirrel gravy has a unique taste
all its own. The seasonings used does not mask the squirrel flavor as
some recipes tend to do so. I purposely didn't make a lot of gravy
with the squirrel hash since any type of hash normally is on the drier side. Rabbit gravy is my favorite gravy but no wild rabbits
harvested this year so far. Mr. Willy Coyote, Bobcats, Foxes and Hawks
have gotten their share of them for sure and not to leave out the regular
house cats which kill the young rabbits just for the fun of it.....just the
nature of the beast.
This is a variation of my
fried squirrel n gravy recipe.
Click on the below sequence thumbnails pixs for a larger screen view:
Web published by Bill aka Mickey Porter on 11-23-15.