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The Melting Pot
Squirrel Gravy hero image coming soon
1800-1860 - Appalachian frontier families and hunters
Squirrel gravy is a traditional Appalachian dish using local squirrel meat slow-cooked to create a rich gravy often served with biscuits or cornbread. It illustrates subsistence cooking and resource use on the American frontier.
Difficulty
Medium
Prep time
20 minutes
Cook time
1 hour
Total time
1 hour 20 minutes
Servings
4
Region
Appalachia
Era introduced
1800-1860
Introduced by
Appalachian frontier families and hunters
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Between 1800 and 1860, Appalachian settlers relied on hunting and local resources to supplement their diets. Squirrel gravy was a common practical dish made by slow-cooking squirrel meat into a savory gravy, often served over staple breads such as biscuits or cornbread. This dish reflects the frontier ethos of making use of available game and creating filling meals with simple, flavorful gravies.
Appalachian traditional recipe; preparation varies regionally.
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