Squirrel Recipes

With consumers becoming more conscious about sustainability, and chefs seeking out more exciting ingredients, squirrel has been attracting a lot of attention lately. Though, squirrel isnt a dish that routinely appears on people's table and it looks like we might be missing out on a good thing. Squirrel is edible and combined with local vegetation usually recognized as weeds (wood sorrel, for example, or a variety of mushrooms, mints and nettles commonly found along east coast US), it can be made into a delicious and nutritious meal sufficient to feed a full grown human male for a day. 

Squirrel has a rich flavor. Consider how turkey is richer than chicken, and salmon is richer than trout. Thats what squirrel is like. Squirrel tastes like a subtler version of rabbit, with some saying the flavor resembles a cross between rabbit and chicken with a hint of nuts. The meat is sweet, light in color and finely textured. Food experts point out squirrel is an environmentally responsible meal: a sustainable, healthy, and local source of meat with an appealing nutty flavor that comes from a life spent stuffing oneself on hickory nuts, hazelnuts, walnuts, pecans, and almonds.



Chili is one of those dishes that can handle just about any meat. Squirrel ads extra protein, and can be substituted into just about any meat-based chili recipe. Slow cook the squirrel first, de-bone the meat and then add the meat to avoid any bones in the finished squirrel chili.


Stewing works well for squirrel meat, as its flavorful but often a little tough. The small cuts make a full meal when mixed into a squirrel stew. The fact that squirrel can be a bit dry doesnt much matter in a squirrel stew, where the rich broth helps everything stay moist and tender.


Frying squirrels, helps retain moisture in the meat, and the frying oil adds richness to otherwise lean meat. Fried squirrel is often served with biscuits and gravy, and thats how I make it. Be careful, fried squirrel cooks very quickly. Its really easy to overcook the meat and burn the breading, so watch it carefully as it cooks.


This is a delicious recipe you can put together during the day, then forget about until its time to chow down at supper time. Place onions, carrots, potatoes, garlic, chicken bouillon, salt, and pepper in slow cooker. Lay the nut grabber meat on top of vegetables. Pour water over the mixture until all ingredients are completely covered. Put the lid on and cook on high for 6 hours. Stir flour into mixture and cook for 2 more hours.


Preheat oven to 350F. Coat squirrel meat with a nice layer of olive oil, sprinkle with your rub of choice, and lay the meat in a single layer in a baking pan. Bake it for 30 minutes. Combine barbecue sauce, garlic and sesame oil and brush this on meat to taste. Bake for another 30-60 minutes or until meat is tender and can be pulled from the bone.

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