Description

A rich and savory comfort food recipe featuring tender braised squirrel meat in a creamy gravy, elevated by a bright smoky red pepper swirl.

Ingredients

Scale

2 small squirrels (approx. 1.5 lbs), cut into pieces
1/2 cup all-purpose flour, divided
2 tablespoons olive oil
3 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups vegetable stock
1 cup whole milk
1/2 cup heavy cream
1 teaspoon sea salt
1/2 teaspoon black pepper
For the Smoky Red Pepper Swirl: 200 g roasted red peppers, 1 sprig fresh rosemary, 1 tablespoon olive oil, 1 teaspoon minced garlic, 1 tablespoon tomato paste, 1 teaspoon smoked paprika, 1 tablespoon maple syrup

Instructions

Prep and Sear Meat: Pat squirrel pieces dry and season generously with salt and pepper. Dredge pieces in 1/4 cup flour, shaking off excess. Heat olive oil in a large pot over medium-high heat. Sear squirrel in batches until deeply golden brown on all sides (4-6 minutes per batch), then remove to a plate.
Sauté Aromatics and Roux: Reduce heat to medium and add butter to the pot. Cook diced onion until soft (5-7 minutes), then add minced garlic and cook for 1 minute. Sprinkle remaining 1/4 cup flour over the mixture and cook, stirring constantly, for 2-3 minutes to form a light roux.
Simmer and Braise: Gradually whisk in vegetable stock and whole milk until smooth. Return 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.
Prepare Red Pepper Swirl: While the gravy simmers, prepare the swirl: heat olive oil in a small pan, cook garlic for 30 seconds, then stir in tomato paste and smoked paprika for 1 minute. Add roasted red peppers, maple syrup, and rosemary sprig. Simmer for 5 minutes, then remove sprig. Blend until very smooth and season with salt and pepper.
Finish Gravy and Shred Meat: Remove squirrel pieces from the gravy. Shred the meat from the bones and discard bones. Stir heavy cream into the gravy base, return shredded meat to the pot, taste, and adjust seasoning as needed.
Serve and Garnish: Ladle the hot squirrel gravy over mashed potatoes or biscuits. Spoon the red pepper swirl over the gravy for a bright contrast and garnish with fresh rosemary.

Notes

To achieve tender results with wild game, ensure thorough braising for 1.5-2 hours. For deeper flavor, pre-soak squirrel meat in saltwater. This gravy can be made ahead and stored for up to 3 days or frozen for up to 3 months; whisk vigorously upon reheating if separation occurs. The red pepper swirl enhances the flavor profile but can be omitted if preferred.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Main Course
Method: Braising
Cuisine: Rustic American

Nutrition

Serving Size: 1 serving
Calories: 450 calories
Sugar: 5 g
Sodium: 800 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 100 mg

Keywords: Squirrel gravy, braised squirrel, comfort food, game meat recipe, creamy gravy, red pepper swirl, hearty meal, dutch oven recipe