this is how to make squirrel gravy with canned squirrel.
Two pints pressure canned squirrel or 3-4 squirrels (depending on size) cooked to fork tender
3T bacon drippings plus 3T butter
¾ C all-purpose flour
1 tsp Cavendars Greek seasoning
½ tsp salt (optional)
3C cold milk
Gallon sized zip-loc bag
Warm the jars of squirrel in hot tap water for 5 minutes or so to loosen up the liquid inside.
In the bag, combine flour, Cavendars, and salt.
Use a colander in a bowl to drain jars, reserving all of the liquid. Remove bones from the squirrel parts, being as thorough as you can. Pile the boneless meat on a plate until you are done removing bones.
Heat the bacon grease in a 12” cast iron skillet on medium high heat. Dump your squirrel meat into the bag and seal. Shake it around to coat the meat. All of the flour will wind up on the squirrel.
When your skillet is hot, add butter. as soon as butter melts (pay attention so you don't burn the butter) dump the bag of floured squirrel into skillet and cook, stirring/turning occasionally, to brown the meat nicely, about 5-10 minutes.
Once browned all over, add all of the reserved liquid from the jars (ignore this if you are not using canned squirrel and add 1 14oz can of beef broth). This will deglaze the skillet while you let it reduce by about 1/4. Reduce heat to medium and add milk about 1 cup at a time, or a little less, and fully incorporate before adding more. Once all the milk is added, bring up to a simmer; reduce heat, and cook, stirring frequently, until it is thickened to your liking, 2-5 minutes.
This will feed four hungry people very well.
I love this served over crispy hash browns, but biscuits, home fries or mashed potatoes is good, too. For a smaller batch, cut all the ingredients down by ½, adjust cooking times accordingly.
Canned Squirrel Gravy
Two pints pressure canned squirrel or 3-4 squirrels (depending on size) cooked to fork tender
3T bacon drippings plus 3T butter
¾ C all-purpose flour
1 tsp Cavendars Greek seasoning
½ tsp salt (optional)
3C cold milk
Gallon sized zip-loc bag
Warm the jars of squirrel in hot tap water for 5 minutes or so to loosen up the liquid inside.
In the bag, combine flour, Cavendars, and salt.
Use a colander in a bowl to drain jars, reserving all of the liquid. Remove bones from the squirrel parts, being as thorough as you can. Pile the boneless meat on a plate until you are done removing bones.
Heat the bacon grease in a 12” cast iron skillet on medium high heat. Dump your squirrel meat into the bag and seal. Shake it around to coat the meat. All of the flour will wind up on the squirrel.
When your skillet is hot, add butter. as soon as butter melts (pay attention so you don't burn the butter) dump the bag of floured squirrel into skillet and cook, stirring/turning occasionally, to brown the meat nicely, about 5-10 minutes.
Once browned all over, add all of the reserved liquid from the jars (ignore this if you are not using canned squirrel and add 1 14oz can of beef broth). This will deglaze the skillet while you let it reduce by about 1/4. Reduce heat to medium and add milk about 1 cup at a time, or a little less, and fully incorporate before adding more. Once all the milk is added, bring up to a simmer; reduce heat, and cook, stirring frequently, until it is thickened to your liking, 2-5 minutes.
This will feed four hungry people very well.
I love this served over crispy hash browns, but biscuits, home fries or mashed potatoes is good, too. For a smaller batch, cut all the ingredients down by ½, adjust cooking times accordingly.
. I'm amazed by them, truly. How in the world they know there is a tiny squirrel 50 feet up a giant tree that we have a very difficult time seeing is simply amazing! If Jamie never took those boys to the woods he would still have two of the best mannered pets a person could hope for. They are awesome, and have obviously been handled properly even though Jamie doesn't know what he's doing. 
