Well-seasoned flourmix in sea salt, pepper, and garlic powder
Vegetable oilor bacon drippings for frying
4tbspheavy whipping cream
Salt and pepperto taste
Using a 1-gallon sealable bag or large bowl, place the squirrel legs in the buttermilk and let rest for 12 hours in the fridge. Remove the squirrel pieces and dredge in the seasoned flour. Pan fry the legs in a preheated hot skillet. You will want about a ¼ inch of vegetable oil or bacon grease in the pan to ensure a good fry. Cook until crispy, flipping once if needed. Make sure not to crowd the squirrel in the pan; fry in batches if necessary. Place the squirrel on a paper towel lined plate when done.
Drain frying pan of any remaining oil and return the pan to medium heat. Add your minced onion and diced thyme. Cook until the onions are translucent, scraping up any remaining browned squirrel bits as you go. Melt the butter and add the heavy whipping cream. Bring to a gentle simmer, reducing the gravy down to desired thickness.
To plate, place the squirrel leg on the biscuit, covering it with the gravy. Add some minced parsley on top. I’ll often sprinkle my favorite hot sauce on as well for added color and flavor.