Posted: 3/25/2013 9:57:49 AM EDT
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Just got done browning some Squirrel. Flour and spices, then egg dip, then brown in the cast iron.
Squirrel doesn't leave much in drippings so I have that, plus some of the flaked off egg batter left in the pan. Should I remove the larger fried flakings of batter or incorporate into the gravy. Any two cents on recipes or general advice appreciated. |
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Quoted: Just got done browning some Squirrel. Flour and spices, then egg dip, then brown in the cast iron. Squirrel doesn't leave much in drippings so I have that, plus some of the flaked off egg batter left in the pan. Should I remove the larger fried flakings of batter or incorporate into the gravy. Any two cents on recipes or general advice appreciated. add a little red wine to pan and cook down all the while scraping those nice bits off the pan's bottom render it to make a nice sauce or glaze |
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How much crunchies you save/steal varies. It depends on whether you are serving company or eating alone, and how much you want gravy crunchies. Gravy is a learned art. Add some oil if you don't have enough for the amount of gravy you want (1 tbs oil to 1 tbs flour to 1 cup water/milk.) -ish. Start with oil/flour and whatever brown bits you save. Put in saved oil and extra oil, add the flour. This is a roux (roo). Mix/stir at medium heat until the roux reaches the desired brownness. Add liquid a bit at a time and stir into the roux. Add pepper. Be careful of the salt if you salted the coating mix for your meat. Stir, stir, stir. Bring the gravy to a bubble. Stir. Continue stirring until the gravy reaches the desired consistancy. Taste, adjust seasonings. I make it a bit thin since it will thicken as it sits and cools. I gained probably 10 lbs when I learned to make gravy. Gotta keep an eye out on that. Enjoy. |
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Just got done browning some Squirrel. Flour and spices, then egg dip, then brown in the cast iron. Squirrel doesn't leave much in drippings so I have that, plus some of the flaked off egg batter left in the pan. Should I remove the larger fried flakings of batter or incorporate into the gravy. Any two cents on recipes or general advice appreciated. add a little red wine to pan and cook down all the while scraping those nice bits off the pan's bottom render it to make a nice sauce or glaze He said Gravy not sauce! |
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Quoted: Quoted: Quoted: Just got done browning some Squirrel. Flour and spices, then egg dip, then brown in the cast iron. Squirrel doesn't leave much in drippings so I have that, plus some of the flaked off egg batter left in the pan. Should I remove the larger fried flakings of batter or incorporate into the gravy. Any two cents on recipes or general advice appreciated. add a little red wine to pan and cook down all the while scraping those nice bits off the pan's bottom render it to make a nice sauce or glaze He said Gravy not sauce! me italiano |
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you proly have to add some fat, squirrell is pretty lean. bacon grease is good. brown the flour till its the color of an old penny. add milk. and a quarter as much water as milik. that is the secret. black pepper and salt. great idea. And Itwasntme, thanks for your input. |
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Just got done browning some Squirrel. Flour and spices, then egg dip, then brown in the cast iron. Squirrel doesn't leave much in drippings so I have that, plus some of the flaked off egg batter left in the pan. Should I remove the larger fried flakings of batter or incorporate into the gravy. Any two cents on recipes or general advice appreciated. add a little red wine to pan and cook down all the while scraping those nice bits off the pan's bottom render it to make a nice sauce or glaze He said Gravy not sauce! Saucier, still can be done! 
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you proly have to add some fat, squirrell is pretty lean. bacon grease is good. brown the flour till its the color of an old penny. add milk. and a quarter as much water as milik. that is the secret. black pepper and salt. great idea. And Itwasntme, thanks for your input. As you fry the meat use butter and fresh herbs (Bouquet garni). Throw the herbs away and do exactly what is said above. |
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you proly have to add some fat, squirrell is pretty lean. bacon grease is good. brown the flour till its the color of an old penny. add milk. and a quarter as much water as milik. that is the secret. black pepper and salt. And a small pinch of sugar. My grandma taught me that one. Don't know why it works, but it does. |
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Just got done browning some Squirrel. Flour and spices, then egg dip, then brown in the cast iron. Squirrel doesn't leave much in drippings so I have that, plus some of the flaked off egg batter left in the pan. Should I remove the larger fried flakings of batter or incorporate into the gravy. Any two cents on recipes or general advice appreciated. add a little red wine to pan and cook down all the while scraping those nice bits off the pan's bottom render it to make a nice sauce or glaze He said Gravy not sauce! me italiano I meant to throw a  in there! lol
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You guys wait one freaking minute and listen up.
Potato water is the KEY. Boil potatoes for your basic smashed potatoes and then use the starch filled water to make the gravy. Drain most oil off from frying and add flour and bring heat to brown flour mixture. When brown, add potato water and stir until thickened. The starch in the water makes the most perfect gravy known to man. My square headed German mother-in-law showed me this and it is the only gravy in my house now. It is also made by man, not the other side. In my house, men cook the meat and gravy and the women make the vegetables. You can thank me later. P.S. I will post my Paypal account so you can shower me with kindness after you reach this tiny bit of heaven. Now, my day is done. Doug S |
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you proly have to add some fat, squirrell is pretty lean. bacon grease is good. brown the flour till its the color of an old penny. add milk. and a quarter as much water as milik. that is the secret. black pepper and salt. This guy knows. He doesn't say where he is from, but I would wager Texas, LA, MS, AL. |
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Use this if you need to stretch your gravy and like it thick. 
http://www.meijer.com/assets/product_images/styles/xlarge/1001029_016000189805_A_400.jpg O-no you didn't. I always thought Tennessee was part of the South. Never mind. Lost cause. Deer steak with creamy potato gravy. If I ever get called for my last meal-please tell them this is it. |
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Use this if you need to stretch your gravy and like it thick.
http://www.meijer.com/assets/product_images/styles/xlarge/1001029_016000189805_A_400.jpg Is this stuff good for making gravy shakes? |
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Use this if you need to stretch your gravy and like it thick.
http://www.meijer.com/assets/product_images/styles/xlarge/1001029_016000189805_A_400.jpg O-no you didn't. I always thought Tennessee was part of the South. Never mind. Lost cause. Deer steak with creamy potato gravy. If I ever get called for my last meal-please tell them this is it. Tennessee IS the South and Wondra is the Gold Standard of grevy makin'. Fact. Accept it.
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You guys wait one freaking minute and listen up. Potato water is the KEY. Boil potatoes for your basic smashed potatoes and then use the starch filled water to make the gravy. Drain most oil off from frying and add flour and bring heat to brown flour mixture. When brown, add potato water and stir until thickened. The starch in the water makes the most perfect gravy known to man. My square headed German mother-in-law showed me this and it is the only gravy in my house now. It is also made by man, not the other side. In my house, men cook the meat and gravy and the women make the vegetables. You can thank me later. P.S. I will post my Paypal account so you can shower me with kindness after you reach this tiny bit of heaven. Now, my day is done. Doug S hmm, i will be trying this soon... |