Squirrel Confit
Squirrel Recipe
1Setup & Prepare
About This Recipe
Transform your squirrel into something spectacular with this luxuriously tender preparation. Through classic French confit, you'll achieve silky, melt-in-your-mouth texture that will impress even the most discerning palates.
French preservation meets American small game
Luxury Technique This preparation applies French confit techniques to squirrel, creating incredibly tender results with elegant presentation possibilities.
Ingredients (Serves 6-8)
- 12 squirrel legs (from 6 squirrels)
- 1/4 cup kosher salt
- 2 tbsp fresh thyme
- 2 bay leaves, crumbled
- 4 cloves garlic, smashed
- 4-6 cups duck fat or olive oil
French Confit Method
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Curing Process: Cure the squirrel pieces with salt and aromatics for 8 to 12 hours.
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Fat Preparation: Heat duck fat or lard to 180°F in a heavy pot.
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Slow Cooking: Submerge the squirrel in fat and cook until completely tender, about 3 hours.
Storage: Keeps 1 month refrigerated in fat
2Ingredients
Shopping List
3Cooking Instructions
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Curing Process: Cure the squirrel pieces with salt and aromatics for 8 to 12 hours.
-
Fat Preparation: Heat duck fat or lard to 180°F in a heavy pot.
-
Slow Cooking: Submerge the squirrel in fat and cook until completely tender, about 3 hours.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
FDA Food Safety Guidelines
⚠️ Important: Squirrel should be cooked to an internal temperature of 160°F (71°C) to ensure safety.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutrition Facts
Per serving: 330 calories, 32g protein, 23g fat, 6g carbohydrates.
