📝 About This Recipe
A cornerstone of Appalachian heritage cooking, this dish transforms wild game into a tender, succulent delicacy through a traditional buttermilk brine and slow-simmered finish. The meat is delicate, reminiscent of dark meat chicken with a subtle nutty undertone, encased in a shatteringly crisp, seasoned crust. It’s a soulful, rustic meal that honors the 'nose-to-tail' traditions of the Blue Ridge Mountains.
🥗 Ingredients
The Squirrel & Brine
- 3-4 pieces Squirrels (cleaned and dressed, cut into 5 pieces each (4 legs and a saddle))
- 2 cups Buttermilk (full fat is preferred)
- 1 tablespoon Hot Sauce (vinegar-based like Crystal or Tabasco)
- 1 teaspoon Garlic Powder
The Seasoned Dredge
- 2 cups All-purpose Flour
- 1/4 cup Cornstarch (for extra crispness)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper (adjust to taste)
- 2 teaspoons Kosher Salt
- 1 tablespoon Black Pepper (freshly cracked)
Frying & Gravy
- 1.5 cups Lard or Vegetable Oil (for shallow frying in cast iron)
- 2 tablespoons Butter (for the gravy base)
- 2 cups Whole Milk (at room temperature)
- 1/2 cup Chicken Stock (to adjust gravy consistency)
👨🍳 Instructions
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1
In a large glass bowl or gallon-sized zip-top bag, whisk together the buttermilk, hot sauce, and garlic powder. Submerge the squirrel pieces in the brine, ensuring they are fully covered. Refrigerate for at least 4 hours, or ideally overnight, to tenderize the wild game.
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2
When ready to cook, remove the squirrel from the refrigerator and let it sit at room temperature for 20 minutes to take the chill off.
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3
In a shallow dish, whisk together the flour, cornstarch, smoked paprika, onion powder, cayenne, salt, and black pepper until well combined.
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4
Remove a piece of squirrel from the buttermilk, letting the excess drip off, then dredge thoroughly in the flour mixture. Press the flour into the meat to ensure a thick coating. Repeat for all pieces and set them on a wire rack for 10 minutes; this helps the crust adhere.
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5
Heat the lard or oil in a large cast-iron skillet over medium heat until it reaches 350°F (175°C). The oil should be about 1/2 inch deep.
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6
Carefully place the squirrel pieces into the hot oil, working in batches if necessary to avoid crowding. Fry for 5-7 minutes per side until the crust is a deep golden brown.
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7
Because wild squirrel can be tough, if the meat is from an older animal, transfer the browned pieces to a baking dish, add 1/4 cup of water, cover tightly with foil, and bake at 325°F for 20-30 minutes to finish tenderizing.
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8
While the squirrel finishes, drain all but 3 tablespoons of the frying fat from the skillet, keeping the flavorful brown bits (fond) in the pan.
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9
Add 2 tablespoons of butter to the skillet. Once melted, whisk in 3 tablespoons of the leftover seasoned dredge flour. Cook for 2 minutes over medium-low heat, stirring constantly, until it smells nutty and turns light tan.
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10
Slowly whisk in the milk and chicken stock. Continue to simmer and whisk until the gravy thickens to your liking. Season heavily with extra black pepper and salt to taste.
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11
Remove the squirrel from the oven. The meat should now be tender and the crust still crisp.
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12
Serve the fried squirrel immediately, draped generously with the hot sawmill gravy.
💡 Chef's Tips
The age of the squirrel matters; young squirrels (smaller) can be fried straight through, while older 'tough' squirrels absolutely require the foil-covered baking step to become tender. Always use a cast-iron skillet if possible; it retains heat better and provides that authentic mountain-style sear. Don't skip the cornstarch in the dredge; it lowers the protein content of the flour just enough to create a crispier, less bready crunch. If the gravy gets too thick, whisk in a splash more milk or stock until it reaches a pourable consistency. For a truly authentic flavor, use high-quality leaf lard instead of vegetable oil.
🍽️ Serving Suggestions
Serve alongside fluffy buttermilk biscuits for mopping up the extra gravy. A side of slow-simmered green beans with bacon or salt pork balances the richness. Creamy mashed potatoes or stone-ground grits make the perfect bed for the squirrel and gravy. Pair with a cold glass of sweet tea or a crisp hard cider to cut through the savory fat.