Crispy Fried Squirrel Recipe and Notes as seen in NC Wildlife Magazine

This is one of my favorite recipes both as a chef and a diner.  It shows the versatility of an often underappreciated ingredient and introduces that ingredient in a familiar way.  For non-hunters rabbit, or chicken could easily be substituted for the squirrel.  Acorn starch and flour (the same thing for this recipe) can be purchased at most Asian food suppliers or on Amazon.  Finally this recipe is a tribute to my grandmother, Gladys Hamby, who shared the basis of this recipe with me as she learned it from her mother, she remembers it as one of her dad’s favorite meals; and my grandfather, Bruce Hamby who I credit with my introduction and infatuation with all things wild in North Carolina.

Crispy Squirrel with Acorn Gravy

Yields: 2 Portions

Ingredients:

1 Each                   Squirrel

6 Each                   Garlic Cloves

1/4 Cup                                Acorn Flour

1/4 Cup                                Melted Butter

1 Quart                 Squirrel Stock

2 Quarts               All Purpose Flour

2T                           Paprika

2T                           Cumin

2T                           Coriander

1 Pint                     Buttermilk

3T                           Granulated Garlic

3T                           Powdered Garlic

1.5 Quarts           Canola Oil

To Taste               Salt and Pepper

Method of Preparation:

1.        Chop squirrel into six pieces (2 hind legs, 2 front legs, and 2 pieces from middle section).

2.       Simmer squirrel in medium pot of water with garlic cloves until tender, about 2 hours.

3.       Remove squirrel and garlic from pot, discard garlic and reserve squirrel stock for gravy.

4.       For the gravy, in a medium pot combine acorn flour with melted butter to form a roux, cook on low heat for 1 minute while stirring continuously. Add in squirrel stock and bring to a simmer.

5.       Simmer gravy on low heat for 10 minutes while stirring to avoid it scorching on the bottom.  Season with salt and pepper and reserve warm for later use.

6.       For fry flour combine all-purpose flour with paprika, cumin, coriander, granulated onion, and garlic.  Stir thoroughly to combine.

7.       Dip squirrel pieces in buttermilk before dredging in the seasoned flour.

8.       Bring canola oil to 325F and fry squirrel until crispy and hot, the squirrel is already fully cooked at this point so we are just frying to crisp and make hot.

9.       Remove squirrel from oil, allow to dry on paper towels before plating and topping with the reserved gravy.

10.   Serve hot and enjoy.