Squirrel: 6 Delicious Ways to Cook It

Would you consider squirrel to be the "other white meat"? Some people say that, while others say it's more like a mild pork. It has a similar flavor and texture to rabbit meat, which is a solid comparison. There's nothing quite like going out in search of squirrels. It's not hard to track one down in many parts of the country. If you've never tried cooking wild game before, maybe starting with a squirrel for dinner will be the push you need. When cooked properly, the critter can serve up a protein-packed and flavorful meal. The preparation of this small game species is straightforward, but there are a few precautions worth taking to guarantee safe, tasty, and healthy eating. Soaking squirrels in salt water for a full day can reduce their gamey flavor. This method also results in juicier meat. The meat should be drained from the saltwater, rinsed, and patted dry the following morning.

Meat should be cooked thoroughly. Many recipes require double cooking, which may involve starting the dish on the stove and moving it to the oven for the final stages. This mostly ensures the meat is cooked through and gives it a tender finish. The brain of a squirrel is not something you should ever eat. Creutzfeldt-Jakob disease, also known as Mad Cow disease, has been found extremely infrequently in animal brains. The danger is minimal, but it's still preferable to avoid it. Just use your head and avoid eating the squirrel's nuts. Get out there in the woods and catch some squirrels, then hurry back to the house to try out one of these delectable dishes.

Rat in the Oven


  • Four squirrels, butchered (just the backs and thighs will do).
  • One green bell pepper, chopped
  • 2 Tbsp butter
  • 4 Tbsp red wine
  • Exactly one can of creamy mushroom soup
  • 1/4 c vinegar
  • Singular Onion, Finely Chopped
  • 4 Tbsp salt
  • 1 tsp The Adolph Tenderizer
  • 1 tsp pepper
  • 1.5 cups of all-purpose flour
  • Shortening and vegetable oil

Cover the squirrel with a mixture of vinegar, salt, and water. Soak in the solution for 2 hours. Take out the pieces, and then season them with pepper and a tenderizer. The Flour Method Prepare by deep-frying in Crisco until crisp and golden. Set the pieces in a baking dish.
Cook onion and pepper in butter in a separate pan. To that, soup and wine. Mix well Sprinkle over the squirrel; bake for 30 minutes at 350 degrees.

Cooks.com Recipe.

In the style of Alfredo the Squirrel


  • Squirrels, Around 3-4 in Number
  • One Very Big Onion
  • 1 chopped green pepper
  • One Chopped Celery Staple
  • Two Mushroom Cans
  • 1/2 Cup of Butter and 1 Cup of Parmesan Cheese
  • ONE CAN of Cream of Mushroom
  • The Milk Content of a Half-Can of Soup
  • Egg Noodles, Prepared

Leave squirrels in a bowl of salt water overnight. Take meat out of the brine, wash it, and pat it dry with paper towels. Combine the squirrel with the onion, green pepper, and celery in a large pot. Smother in water and cook until the meat is falling off the bone. Scoop out the squirrel and cool the broth. Take the broth out of the pot along with the onion, pepper, and celery. Remove meat from bones and add it, along with the vegetables and everything else, into a pot. Heat over medium heat, stirring occasionally, until thoroughly warmed. Put on top of hot cooked noodles.

The Backwoods Bound Cookbook Recipe.

Squirrel, Country-Style

  • There are two squirrels.
  • Pepper and salt to taste.
  • Flour
  • 6 Tbsp oil extracted from plants
  • Two c water

Prepare squirrel for frying by cutting into bite-sized pieces, seasoning with salt and pepper, and coating in flour. Fry in a hot pan of oil until golden. Take out the squirrel and most of the oil, then put the pot on to boil with water. Return the squirrel to the pan, reduce the heat to low, cover, and cook for about an hour. Accompany with large baked potatoes for a delicious meal.

Cooks.com recipe.

Fried Squirrel in the Oven

Close up stainless steel stove with oven, professional grade - squirrel recipes

photographs by dpproductions for Getty Images

  • A single nut-cracker.
  • Four eggs
  • crumbs of bread
  • Flour
  • Olive oil
  • Oil from plants (like canola)
  • Butter

Remove excess moisture from meat by patting it with a paper towel. Sauté a squirrel in an egg Bread the squirrel in flour and then egg, and then coat it in the crumb mixture. Put enough olive oil and canola oil to cover the bottom of the pan, plus some butter, and brown the meat thoroughly (about 20 minutes). Spread the squirrel out in a baking dish and pour the sauce from the skillet over it; bake for an hour at 375 degrees.

Grey Squirrel of Belgium

  • There are 3 hefty squirrels.
  • 1/2 c butter
  • Two sliced onions
  • 3 Tbsp distilled white vinegar
  • 1/8 tsp the use of thyme that has been dried
  • to taste with salt and pepper
  • Here are 18 prunes, each with their pits removed.
  • 1 1/2 tsp Universal Flour
  • One c cold water

Free of dirt and grime, squirrels Any remaining fur can be burned off. It's best to run the meat under cold water several times and then pat it dry. Prepare a 375°F oven and cut the squirrels into serving pieces.

Butter needs to be melted in a large skillet over medium heat. Fry the squirrel until it is browned on all sides but still slightly pink in the middle. Put the squirrel parts in an oven-safe crock or Dutch oven. Cook the onions in the butter in a skillet until they are soft and browned, stirring occasionally. Cook the squirrel in a pot with some onions and butter. Cover the meat with water by at least an inch. Combine the vinegar and seasonings (thyme, salt, and pepper) and stir. Prepare as directed, covering and baking in the oven.

Put it in an oven that has been preheated for 45 minutes. Take the casserole out of the oven and throw in the prunes. Put it back in the oven and set the temperature to 325 degrees. Keep baking for another 45 minutes.

Take the casserole out of the oven. Whisk together the flour and the cold water in a small bowl. Carefully remove the meat and prunes from the dish using a slotted spoon. Prepare a medium-high boil by placing the pot on the stove.

Mix in the flour and water, then cook over low heat, whisking frequently, until the gravy is thick enough to coat a spoon. Douse the meat in gravy and serve it up.

Method from the Universe of Methods

Sausages made from ground-up squirrel

  • 4 ½ lbs a squirrel, roughly Fiveteen fox squirrels)
  • 1 Tbsp sage
  • 2 lbs pork sausages (with sage) made from fresh ingredients.
  • 2 tsp basil
  • One onion
  • 3 tsp margarine
  • We used three whole cloves of garlic.
  • 1 Tbsp Cayenne pepper
  • 4 Tbsp green onion tops
  • 1 Tbsp a spice that is black in color, pepper
  • 2 Tbsp salt
  • 1 tsp thyme

The squirrel must be deboned and processed in a food processor. Blend with raw pork The onion and garlic should be minced (a tablespoon of garlic powder can be substituted for the cloves).

Sauté the onion and garlic until the onion is translucent.

Combine meats with aromatics such as onion, garlic, and herbs.

Form a small patty and fry it in butter in a cast-iron skillet to taste-test the seasonings. Add salt to taste.

Mold into little patties for use in your favorite grilled or oven-baked sausage dishes. Fantastic atop a pie, a stack of pancakes, or in your morning omelet.

MDC's Recipe

The original release date for this article was July 26, 2021.


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