How Do You Cook Squirrel Meat Properly?

Squirrel rewards the patient cook with surprisingly good eating - it's a traditional protein source that deserves a place at the modern table!

How Do You Cook Squirrel Meat Properly?

• Mild, slightly nutty taste
• Similar to rabbit but richer
• Lean meat - very little fat
• Varies by diet - acorn-fed squirrels taste best
• Young squirrels more tender than old

Meat Characteristics:

• Small portions - 1-2 squirrels per person
• Quick cooking for young animals
• Tough if old - requires slow cooking
• Light-colored meat - similar to chicken thighs
• Dense texture from active lifestyle

Age Determination

Young Squirrel Indicators:

• Flexible tailbone - easily bent
• Soft, pliable ears
• Smaller size overall
• Light-colored teeth
• Smooth foot pads

Older Squirrel Signs:

• Rigid tailbone - won't bend
• Thick, tough ears
• Larger, more muscular body
• Yellow or dark teeth
• Rough, callused foot pads

Cleaning and Preparation

Field Dressing:

• Cool immediately after harvest
• Remove scent glands carefully
• Avoid contamination from shot damage
• Keep clean and cold until processing

Skinning Process:

• Make initial cuts at hind legs
• Pull skin off like removing a sock
• Remove head, feet and tail
• Joint into pieces - legs, back, ribs

Best Cooking Methods by Age

Young Squirrel (Quick Methods):

• Fried - traditional Southern preparation
• Grilled - over medium heat
• Roasted - 350°F for 45-60 minutes
• Pan-seared - like small chicken pieces

Older Squirrel (Slow Methods):

• Braised - in liquid for 2-3 hours
• Pressure cooked - 45 minutes under pressure
• Slow cooked - crockpot on low 6-8 hours
• Stewed - traditional Brunswick stew

Classic Fried Squirrel Recipe

Ingredients:

• 2-3 squirrels, cut into pieces
• 2 cups buttermilk for soaking
• 2 cups flour for dredging
• Salt, pepper, paprika
• Oil for frying - vegetable or lard

Method:

1. Soak pieces in buttermilk 2-8 hours
2. Season flour with salt, pepper, spices
3. Dredge pieces in seasoned flour
4. Fry in 350°F oil until golden brown
5. Cook 15-20 minutes turning once
6. Check doneness - juices run clear

Squirrel Brunswick Stew

Traditional Recipe:

• 3-4 squirrels, cut up
• Onions, corn, lima beans
• Tomatoes, potatoes
• Seasonings - salt, pepper, hot sauce

Cooking Process:

1. Boil squirrels until tender (2-3 hours)
2. Remove meat from bones
3. Add vegetables to broth
4. Simmer until vegetables are tender
5. Add meat back for final heating

Pressure Cooker Method

Why Pressure Cooking Works:

• Tenderizes tough older squirrels
• Faster than traditional braising
• Retains moisture and flavor
• Convenient for busy schedules

Basic Process:

• Brown pieces first (optional)
• Add liquid - broth, wine, or water
• Pressure cook 45 minutes
• Natural release for tenderness
• Finish with seasonings

Marinating Squirrel

When to Marinate:

• Older, tougher animals benefit most
• Strong-flavored squirrels from certain diets
• Personal preference - adds flavor variety

Effective Marinades:

• Buttermilk - tenderizes and flavors
• Italian dressing - oil and acid balance
• Wine-based - traditional European style
• BBQ marinade - for grilling

Slow Cooker Squirrel

Setup for Success:

• Brown first for better flavor (optional)
• Add vegetables - onions, carrots, potatoes
• Sufficient liquid - broth or wine
• Low heat setting - 6-8 hours

Seasoning Ideas:

• Herb blend - thyme, sage, rosemary
• Country style - salt, pepper, paprika
• International - curry, Asian spices

Nutritional Benefits

Health Advantages:

• High protein - 25+ grams per serving
• Very lean - low in fat
• No antibiotics or hormones
• Wild, natural protein source
• Sustainable - abundant population

Safety Considerations

Proper Handling:

• Wear gloves when cleaning
• Check for parasites during processing
• Cook to 160°F internal temperature
• Avoid obviously sick animals

Storage Guidelines:

• Refrigerate 3-5 days maximum
• Freeze for longer storage
• Vacuum seal for best quality
• Label with date and contents

Serving Suggestions

Traditional Sides:

• Biscuits and gravy
• Mashed potatoes
• Green beans with bacon
• Cornbread

Modern Presentations:

• Over pasta with cream sauce
• Tacos with fresh salsa
• Stir-fry with vegetables
• Curry-style with rice

Common Mistakes

Overcooking Young Squirrels:

• Quick cooking methods work best
• Check for doneness frequently
• Don't dry out lean meat

Under-cooking Old Squirrels:

• Need slow, moist cooking methods
• Patience required for tenderness
• Shortcuts result in tough meat

Regional Cooking Styles

Southern Traditional:

• Fried with cream gravy
• Brunswick stew - Georgia/Virginia style
• Country captain - curry-influenced dish

Appalachian:

• Slow-cooked with dumplings
• Smothered in onion gravy
• Canned for winter storage

Modern Adaptations:

• Asian stir-fry preparations
• Mexican-style with peppers and lime
• European braising with wine

Processing Multiple Squirrels

Batch Cooking:

• Cook several at once
• Portion for multiple meals
• Freeze cooked portions
• Make large batch of stew

Efficient Use:

• Save bones for stock
• Use all meat - don't waste
• Portion by cooking method intended

Squirrel rewards the patient cook with surprisingly good eating - it's a traditional protein source that deserves a place at the modern table!

Related Questions

What other wild game cooking techniques should I know?

Explore our comprehensive collection of wild game cooking guides covering everything from field dressing to advanced cooking methods.

Where can I find more wild game recipes?

Browse our extensive recipe database featuring traditional and modern preparations for all types of wild game.

How do I ensure food safety when cooking wild game?

Follow proper temperature guidelines, use a meat thermometer, and understand the specific requirements for different game meats.

This article provides educational information about wild game cooking. Always follow food safety guidelines and local hunting regulations.