These five squirrel recipes are guaranteed to get your mouth watering.
The squirrels are down but now what? Cook them up for a culinary delight.
These squirrel meat recipes will have you heading off to the woods to bag some squirrels for dinner!
1. Baked Squirrel
- 4 cut up squirrels (use only hind legs and meaty back pieces)
- 1 chopped green pepper
- 2 Tbsp butter
- 4 Tbsp. red wine
- 1 can cream of mushroom soup
- 1/4 c. vinegar
- 1 chopped onion
- 4 Tbsp. salt
- 1 tsp. Adolph’s tenderizer
- 1 tsp. pepper
- 1 c. flour
- Crisco and cooking oil
2. Country-Style squirrel
- 2 squirrels
- Salt & pepper to taste
- Flour
- 6 tbsp. vegetable oil
- 2 c. water
3. Oven-Fried Squirrel
- One squirrel
- 4 eggs
- bread crumbs
- Flour
- Olive oil
- Canola oil/ vegetable oil
- Butter
Pat meat dry with paper towel to remove any moisture. Dip squirrel in egg. Combine bread crumbs with flour, dip egg-covered squirrel in mix. Cover bottom of skillet with olive oil and canola oil, add butter and brown meat well (about 20 min). Put squirrel in baking dish and pour contents of skillet over meat. Bake for one hour at 375°F.
4. Belgian Squirrel
- 3 large squirrels
- 1/2 cup butter
- 2 onions, sliced
- 3 tablespoons white vinegar
- 1/8 teaspoon dried thyme
- salt and pepper to taste
- 18 pitted prunes
- 1 1/2 teaspoons all-purpose flour
- 1 cup cold water
- Clean squirrels. Burn away any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
- Preheat the oven to 375 degrees F.
- Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
- Bake for 45 minutes in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F. Continue baking for another 45 minutes.
- Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.
Recipe Courtesy of All Recipes.
5. Squirrel Country Sausage
- 4 ½ lbs. squirrel (approx. 15 fox squirrels)
- 1 Tbsp. sage
- 2 lbs. fresh seasoned pork sausage (with sage)
- 2 tsp. basil
- 1 onion
- 3 tsp. margarine
- 3 cloves garlic
- 1 Tbsp. chili powder
- 4 Tbsp. fresh parsley
- 1 Tbsp. black pepper
- 2 Tbsp. salt
- 1 tsp. thyme
De-bone the squirrel and chop in food processor. Mix together with fresh pork. Mince the onion and garlic.
To test seasonings, form a small patty and fry in frying pan with butter. Taste and adjust seasonings accordingly.
Form into small patties to cook or grill and use with your favorite sausage recipes. Great on pizza, with pancakes or scrambled in eggs.
Squirrel can be a delightful wild-game meal. Get out there and bag some tasty fast climbing morsels.
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