Squirrel Gravy Recipe With Smoky Red Pepper & Rosemary Swirl

I think a lot of people are intimidated by cooking game meat, but I promise this squirrel gravy recipe is as simple and satisfying as any traditional comfort food. This rich, savory dish transforms humble squirrel into something truly special, with tender meat falling off the bone and a thick, creamy gravy that coats everything perfectly. We’ll guide you through a simple braising technique to achieve fork-tender results. The vibrant red pepper swirl adds a bright, slightly sweet contrast to this rustic meal, making it ideal for family-friendly gatherings. Get ready to impress everyone with this hearty and easy dinner idea.

Ingredients

2 Small Squirrels (approx. 700 g / 1.5 lbs total)
Cut into 6-8 manageable pieces per squirrel. Pat pieces very dry before searing; this is crucial for developing a deep brown crust that adds significant flavor. If using frozen squirrel, thaw completely overnight in the refrigerator.
60 g (1/2 cup) All-Purpose Flour
Divided into two equal portions. Use one portion for dredging the meat to enhance browning, and the other for creating the roux base for a smooth, lump-free gravy. (Optional swap: A gluten-free flour blend works here, but may need slightly more liquid for the same thickness.)
30 ml (2 tablespoons) Olive Oil and 45 g (3 tablespoons) Unsalted Butter
Use olive oil for high-heat searing to get a deep, flavorful crust. The butter adds richness when sautéing the aromatics and building the roux for the squirrel gravy recipe.
1 Medium Yellow Onion (approx. 150 g) and 2 Cloves Garlic (approx. 10 g)
Finely diced onion provides a base layer of sweetness and savory depth for the gravy. Minced garlic adds a sharp aromatic note; avoid burning it in the pan.
475 ml (2 cups) Vegetable Stock, 240 ml (1 cup) Whole Milk, and 120 ml (1/2 cup) Heavy Cream
The stock forms the primary liquid base for the braise; use low-sodium stock to better control the final seasoning. Whole milk adds creaminess, while the heavy cream is stirred in at the end for an extra luxurious finish. (Swap: Use half-and-half if you want to lighten the dish slightly.)
7 g (1 teaspoon) Fine Sea Salt and 2 g (1/2 teaspoon) Freshly Ground Black Pepper
These are the base seasonings applied to the meat before cooking. Always taste and adjust seasoning again just before serving, as the flavors develop during simmering.
For the Smoky Red Pepper & Rosemary Swirl
200 g roasted red peppers, 1 sprig fresh rosemary, olive oil, minced garlic, tomato paste, smoked paprika, and maple syrup. The peppers provide a sweet, smoky, and bright acidic counterpoint to the rich squirrel gravy recipe.

Instructions

Here’s how to prepare this delicious squirrel gravy recipe for a hearty meal at home.

Prep the Meat and Sear: Pat the squirrel pieces completely dry with paper towels; then season generously with salt and pepper. Lightly dust the pieces with 30 g (1/4 cup) flour, shaking off excess. Heat 30 ml olive oil in a large pot (like a Dutch oven) over medium-high heat until shimmering. Sear squirrel in batches until deeply golden brown on all sides (4-6 minutes per batch) and remove to a plate.
Sauté Aromatics and Create Roux: Reduce heat to medium. Add 45 g butter to the pot. Add the finely diced onion and cook, stirring occasionally, until softened and translucent (about 5-7 minutes). Add 2 g minced garlic and cook for 1 minute more until fragrant; then sprinkle the remaining 30 g (1/4 cup) flour over the mixture.
Simmer and Braise: Cook the flour mixture, stirring constantly, for 2-3 minutes to form a light golden roux and remove the raw flour taste. Gradually whisk in the 475 ml vegetable stock and 240 ml whole milk, ensuring no lumps form. Return the browned squirrel pieces to the pot, cover, reduce heat to low, and simmer for 1.5 to 2 hours, or until the meat is very tender, creating the base for the best squirrel gravy recipe. If you notice the liquid reducing too quickly during simmering, add a splash of extra stock or water. I usually check mine around the 90-minute mark and add a little more stock if it seems dry.
Prepare the Smoky Red Pepper Swirl: While the gravy simmers for the squirrel gravy recipe, prepare the swirl: heat 15 ml olive oil in a small saucepan over medium heat. Add 5 g minced garlic and cook for 30 seconds until fragrant. Stir in 15 g tomato paste and 5 g smoked paprika, cooking for 1 minute to bloom the spices. Add roasted red peppers, 15 ml maple syrup, and rosemary sprig; simmer for 5 minutes, then remove sprig. Transfer to a blender or food processor and process until very smooth. Season with a pinch of salt and pepper.
Finish the Gravy and Serve: Once the squirrel is tender, carefully remove the pieces from the gravy. Shred the meat from the bones and discard bones (optional, but makes eating easier). Stir in 120 ml heavy cream, return shredded meat to gravy, taste, and adjust seasoning as needed for this particular squirrel gravy recipe.
Final Presentation: Ladle the hot squirrel gravy generously over creamy mashed potatoes or warm biscuits. Spoon 1-2 tablespoons of the smooth red pepper swirl over the gravy, creating a beautiful color contrast that makes this a family-friendly meal. Garnish with fresh rosemary leaves for extra aroma for this hearty squirrel gravy recipe.

What to Serve with Squirrel Gravy

The rich, savory nature of this squirrel gravy recipe pairs perfectly with a few classic comfort foods. When you’re building a complete meal, choose sides that can either soak up the luxurious sauce or cut through its richness.

Creamy Mashed Potatoes: The ultimate choice for soaking up every drop of this rich gravy. Their neutral flavor and creamy texture provide the perfect base for the high-protein main course.
Buttermilk Biscuits or Cornbread: A rustic option that adds texture and soaks up the gravy beautifully. Freshly baked biscuits are a family favorite with this dish.
Rice or Polenta: A lighter alternative to potatoes that still provides a good foundation for the gravy.
Steamed Green Beans or Asparagus: A fresh side to cut through the richness of the meat and gravy.

Tips for Cooking Wild Game

Braising Technique

Wild game like squirrel tends to be lean and fibrous compared to farm-raised meat. Braising—the process of searing and then simmering slowly in liquid—is essential for breaking down connective tissue. This long, slow cooking ensures the meat becomes fall-off-the-bone tender and flavorful.

Meat Prep

Before you begin, pat the squirrel pieces completely dry with paper towels. Achieving a deep, golden crust on the meat (the Maillard reaction) through searing adds a vital layer of flavor depth to the final squirrel gravy.

Adjusting for Game Flavor

If you or your family are sensitive to stronger game flavors, consider pre-soaking the squirrel pieces in a saltwater brine for a few hours before cooking. I sometimes do this if I know the squirrel is older, as it results in a more neutral flavor that’s easier to enjoy.

FAQs

Can I substitute other game meat for squirrel in this recipe?

Yes, this recipe works beautifully with rabbit, pheasant, or chicken. If substituting chicken pieces, adjust the cooking time significantly; check for tenderness around the 1-hour mark, as chicken cooks faster than wild game.

Why do I need to simmer for so long?

Squirrel meat, like many wild game meats, is lean and can be tough. The long simmering time (braising) breaks down the connective tissue slowly, resulting in tender, succulent meat that’s not dry and allows the flavors of the squirrel gravy to deepen.

Can I make this squirrel gravy ahead of time?

Absolutely. This gravy actually tastes better the next day, making it an excellent option for meal prep. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Can I freeze squirrel gravy?

Yes, you can freeze it for up to 3 months. Note that gravies thickened with milk/cream can sometimes separate slightly upon thawing. Whisk vigorously when reheating to restore smoothness, or add a splash more cream if needed.

My gravy seems too thick after simmering. How do I fix it?

If the squirrel gravy is too thick, simply whisk in additional stock or milk (a tablespoon at a time) until you reach your desired consistency. You want it thick enough to coat a spoon lightly, but still pourable.

What if I don’t want to use the red pepper swirl?

The smoky red pepper swirl is optional but highly recommended for flavor balance. If omitted, you can garnish with fresh herbs like parsley or chives, but the flavor profile will be less complex.

Conclusion

This squirrel gravy recipe is a hearty and deeply satisfying meal that transforms wild game into a family favorite. The smoky red pepper swirl adds a unique, vibrant twist that elevates this rustic dish, making it perfect for your collection of easy dinner ideas. Save this squirrel gravy recipe on Pinterest to keep it handy for your next cozy night in.