Get ready to go nutty for these 18 deliciously savory squirrel recipes! As adventurous cooks, we’re always on the lookout for new and exciting ingredients to add some excitement to our meals. And let’s face it – squirrels are one of the most underrated protein sources out there. With their lean meat and rich flavor profile, they make a perfect addition to any meal. Whether you’re in the mood for something comforting and hearty or light and fresh, these squirrel recipes have got you covered.
From classic braises to bold grills, we’ve rounded up 18 mouth-watering recipes that will show you just how versatile squirrels can be. Whether you’re a seasoned hunter or an urban forager, these recipes are sure to inspire your next meal.
Braised Squirrel with Mushrooms and Herbs
This rich and flavorful stew is perfect for a cold winter’s night. The tender squirrel meat is slow-cooked in a mixture of aromatic herbs, onions, and mushrooms, resulting in a dish that’s both comforting and exotic.
Ingredients:
– 1 lb squirrel meat, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 sprigs fresh thyme
– 1 tsp dried rosemary
– Salt and pepper, to taste
– 1 cup red wine
– 1 cup beef broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the squirrel meat; brown on all sides.
4. Add the mushrooms, thyme, rosemary, salt, and pepper. Cook for 5 minutes.
5. Add the red wine and beef broth. Bring to a boil, then cover and transfer to the oven.
6. Braise for 2-3 hours, or until the squirrel is tender.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2-3 hours
Squirrel and Dumplings Stew
A hearty and comforting stew that’s perfect for a cozy evening. This recipe combines the nutty flavor of squirrel with fluffy dumplings, making it a delightful meal for any occasion.
Ingredients:
– 1 pound squirrel meat (or substitute with chicken or beef)
– 2 cups mixed vegetables (carrots, potatoes, peas, and onions)
– 2 cups all-purpose flour
– 2 teaspoons salt
– 1 teaspoon black pepper
– 2 tablespoons butter
– 2 cups chicken broth
– 2 tablespoons Worcestershire sauce
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large pot, combine squirrel meat, mixed vegetables, flour, salt, and pepper.
3. Add butter and mix until the squirrel is coated evenly.
4. Gradually add chicken broth and Worcestershire sauce, stirring well.
5. Bring the mixture to a boil, then reduce heat and simmer for 1 hour.
6. About 30 minutes before serving, prepare dumplings by mixing flour and salt. Gradually add warm water, forming a dough.
7. Drop spoonfuls of dough into the stew, cover with foil, and cook for an additional 15-20 minutes or until dumplings are cooked through.
Cooking Time: 1 hour 45 minutes
Pan-Seared Squirrel with Garlic Butter
This recipe offers a savory and flavorful twist on traditional game meats. With its nutty flavor profile, pan-seared squirrel pairs perfectly with the richness of garlic butter.
Ingredients:
– 4 squirrel pieces (legs or thighs)
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter, softened
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat a skillet over medium-high heat.
2. Season the squirrel pieces with salt and pepper.
3. Add the minced garlic and swirl it around to infuse the pan with flavor.
4. Sear the squirrel pieces for 2-3 minutes per side, or until browned.
5. Reduce heat to low, add softened butter, and baste the squirrel pieces with the garlic butter.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Slow-Cooked Squirrel Chili
A hearty, comforting dish perfect for a chilly evening. This slow-cooked chili is made with tender squirrel meat, rich flavors, and a hint of spice.
Ingredients:
– 1 lb squirrel meat (ground or cut into bite-sized pieces)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 can diced tomatoes
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Brown the squirrel meat in a large skillet over medium-high heat.
2. Add onion, garlic, beef broth, diced tomatoes, chili powder, and cumin. Stir well.
3. Transfer the mixture to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Grilled Squirrel Kabobs with Vegetables
Experience the flavors of summer with this easy and healthy kabob recipe, perfect for a quick dinner or outdoor gathering.
Ingredients:
– 1 cup mixed vegetables (bell peppers, zucchini, mushrooms, cherry tomatoes, onions)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread vegetables onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, lemon juice, and garlic.
4. Brush the mixture evenly onto the vegetable kabobs.
5. Season with salt and pepper to taste.
6. Grill for 10-12 minutes, turning occasionally, until vegetables are tender and lightly charred.
Cooking Time: 10-12 minutes
Squirrel Pot Pie with Flaky Crust
This hearty dish is a delightful twist on traditional pot pie, featuring tender squirrel meat and a buttery, flaky crust. Perfect for a cozy evening or outdoor adventure.
Ingredients:
– 1 pound ground squirrel
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (peas, carrots, corn)
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 1 cup cold water
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook squirrel, onion, and garlic until browned.
3. Add mixed vegetables and stir to combine.
4. In a separate bowl, whisk together flour, salt, and pepper. Gradually add cold water to form dough.
5. Roll out dough on floured surface to 1/8-inch thickness. Place in pie dish.
6. Fill crust with squirrel mixture and dot with butter.
7. Brush edges of crust with heavy cream and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Squirrel and Wild Rice Casserole
This hearty casserole combines the nutty flavor of wild rice with the earthy sweetness of squirrel meat, perfect for a cozy dinner or outdoor adventure. This recipe serves 4-6 people.
Ingredients:
– 1 cup cooked squirrel meat (such as rabbit or beef can be substituted)
– 2 cups cooked wild rice
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1/4 cup brown sugar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté the onion and garlic until softened. Add mixed vegetables and cook until tender.
3. In a separate bowl, combine cooked squirrel meat, wild rice, brown sugar, salt, and pepper.
4. Grease a 9×13 inch baking dish with olive oil. Add the vegetable mixture, followed by the squirrel-rice mixture.
5. Bake for 35-40 minutes or until hot and bubbly.
Cooking Time: 35-40 minutes
Smoked Squirrel with Maple Glaze
This recipe combines the rich flavor of smoked squirrel with a sweet and sticky maple glaze, perfect for a unique dinner or game-day gathering.
Ingredients:
– 1 lb squirrel meat (smoked according to package instructions)
– 1/4 cup maple syrup
– 2 tbsp brown sugar
– 1 tsp apple cider vinegar
– 1/4 tsp smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a small saucepan, combine maple syrup, brown sugar, apple cider vinegar, and smoked paprika. Bring to a simmer over medium heat until the glaze thickens, about 5 minutes.
3. Remove squirrel from smoker and brush with the maple glaze, making sure to coat evenly.
4. Season with salt and pepper to taste.
5. Place squirrel in a preheated oven and bake for 10-15 minutes or until heated through.
6. Serve hot and enjoy!
Cooking Time: 10-15 minutes
Squirrel Tacos with Spicy Slaw
Get ready to go nuts for this unique taco recipe! Squirrel Tacos with Spicy Slaw is a flavorful and fun twist on traditional tacos, featuring savory squirrel meat and a crunchy slaw that will leave you wanting more.
Ingredients:
– 1 lb ground squirrel meat
– 1/2 cup chopped onion
– 1/4 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Spicy Slaw (recipe below)
Spicy Slaw:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/2 teaspoon sriracha sauce
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Cook the squirrel meat, breaking it up with a spoon as it cooks, until browned and fully cooked (about 5-7 minutes).
3. Add the onion, bell pepper, garlic, chili powder, and cumin to the skillet and cook until the vegetables are softened (about 3-4 minutes).
4. Season with salt and pepper to taste.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the squirrel mixture onto the tortillas, topping with Spicy Slaw, and serving immediately.
Cook Time: About 15-20 minutes
Squirrel and Bean Soup with Cornbread
Warm up on a chilly day with this comforting soup, featuring the tender flavors of squirrel meat and creamy beans. Paired with a crumbly cornbread, it’s a perfect treat to cozy up with.
Ingredients:
– 1 lb squirrel meat, cut into bite-sized pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried navy beans, soaked overnight and drained
– 4 cups chicken broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp vegetable oil
– Cornbread ingredients (see below)
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add the squirrel meat and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the soaked beans, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Preheat oven to 400°F (200°C). Prepare cornbread mix according to package instructions.
Cooking Time: 1 hour 15 minutes
Serves: 4-6
Roasted Squirrel with Root Vegetables
This recipe combines the rich flavor of roasted squirrel with the natural sweetness of root vegetables, creating a satisfying and savory meal. Perfect for outdoor enthusiasts or adventurous eaters!
Ingredients:
– 1 squirrel, cleaned and patted dry
– 2 medium carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Season the squirrel with salt and pepper.
3. In a large bowl, toss together the carrots, parsnip, potatoes, and garlic.
4. Drizzle the vegetables with olive oil and season with salt and pepper.
5. Place the squirrel on a roasting rack or a baking sheet lined with parchment paper.
6. Roast the squirrel for 25-30 minutes, or until browned and cooked through.
7. Toss the root vegetables halfway through cooking, then return to the oven for an additional 20-25 minutes, or until tender.
Cooking Time: Approximately 50-60 minutes total.
Squirrel and Apple Cider Stew
Cozy up with a warm and savory stew that combines the nutty flavor of squirrel with the sweetness of apple cider, perfect for a chilly fall or winter evening.
Ingredients:
– 1 lb squirrel meat (brown or gray), cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup apple cider
– 1 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the squirrel pieces and cook until browned on all sides, about 5-7 minutes.
4. Add the garlic, apple cider, chicken broth, and thyme. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the squirrel is tender.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Fried Squirrel with Buttermilk Gravy
Savor the flavor of the great outdoors with this unique recipe featuring crispy fried squirrel served with a rich buttermilk gravy.
Ingredients:
– 1 lb squirrel meat (cleaned and cut into bite-sized pieces)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Buttermilk Gravy (recipe below)
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
2. Dredge squirrel pieces in the flour mixture, shaking off excess.
3. Fry squirrel pieces in hot oil until golden brown, about 5-7 minutes.
4. Drain on paper towels and serve with Buttermilk Gravy (recipe below).
Buttermilk Gravy:
– 1 cup buttermilk
– 2 tbsp all-purpose flour
– 1/4 tsp salt
– 1/4 tsp black pepper
Mix ingredients in a small bowl until smooth. Serve warm over fried squirrel.
Cooking Time: About 20 minutes for frying and gravy preparation.
Squirrel and Spinach Stuffed Pasta Shells
A creative twist on traditional stuffed pasta shells, this recipe combines the earthy flavors of spinach and squirrel (yes, you read that right!) with the comfort of a warm, cheesy casserole.
Ingredients:
– 12 jumbo pasta shells
– 1 cup cooked squirrely sausage (such as chorizo or Italian sausage), crumbled
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a mixing bowl, combine cooked squirrel sausage, spinach leaves, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Stuff each pasta shell with the squirrel-spinach mixture.
5. Place stuffed shells in a 9×13-inch baking dish; cover with marinara sauce and shredded mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Squirrel and Blackberry Sauce over Polenta
A unique and flavorful dish that combines the earthy taste of squirrel with the sweetness of blackberries, served atop a creamy polenta. This recipe is perfect for adventurous foodies looking to try something new.
Ingredients:
– 1 cup squirrel meat (cooked and diced), such as ground venison or rabbit
– 1 cup fresh or frozen blackberries
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup polenta
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cooked squirrel meat; cook for an additional minute.
4. Stir in the blackberries and bring to a simmer. Reduce heat to low and let sauce thicken, about 10 minutes.
5. Cook polenta according to package instructions or using a traditional method with cornmeal, water, and salt.
6. Serve the Squirrel and Blackberry Sauce over the cooked polenta, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Squirrel and Sweet Potato Hash
Squirrel and Sweet Potato Hash Recipe
This hearty hash recipe combines crispy sweet potatoes with savory squirrel meat, perfect for a cozy breakfast or brunch. With its rich flavors and satisfying texture, it’s sure to become a new favorite.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1/2 pound cooked squirrel meat (or ground venison), crumbled
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potato cubes with olive oil, salt, and pepper until coated.
3. Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and golden.
4. In a large skillet, cook onion and garlic over medium heat until softened, about 5 minutes.
5. Add crumbled squirrel meat and paprika to the skillet; cook until heated through.
6. Combine roasted sweet potatoes and squirrel mixture in the skillet; stir to combine.
7. Serve hot, garnished with chopped parsley.
Cooking Time: 35-40 minutes
Squirrel and Kale Soup with Bacon
This rich and savory soup is a perfect way to warm up on a chilly day, featuring the earthy flavors of squirrel, nutritious kale, and crispy bacon. With its comforting blend of ingredients, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb squirrel meat (ground or sliced), browned with 2 tbsp olive oil
– 4 cups chicken broth
– 2 cups curly kale leaves, stems removed and chopped
– 6 slices of bacon, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the squirrel in olive oil until browned. Remove from heat.
2. Add chicken broth, kale, bacon, onion, garlic, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Season with salt and pepper to taste. Serve hot.
Cooking Time: 25-30 minutes
Squirrel and Cranberry Stuffed Acorn Squash
Celebrate the flavors of fall with this unique and savory recipe, featuring roasted acorn squash stuffed with a warm mixture of squirrel (ground pork) and cranberries. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium-sized acorn squash
– 1 pound ground pork (squirrel)
– 1/2 cup fresh or frozen cranberries
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, minced garlic, salt, and pepper to the skillet; cook until the onion is translucent.
5. Stir in cranberries and olive oil; cook for an additional 2-3 minutes.
6. Stuff each squash half with the squirrel and cranberry mixture, dividing evenly between the two.
7. Place the stuffed squash on a baking sheet lined with parchment paper and roast for 35-40 minutes, or until the squash is tender.
Cooking Time: 35-40 minutes
Summary
Get ready to venture into the world of squirrel cuisine! This article presents 18 savory recipes that will challenge and delight adventurous cooks. From classic dishes like braised squirrel with mushrooms and herbs, to more unexpected creations like grilled squirrel kabobs with vegetables, there’s something for every palate. Slow-cooked stews, hearty casseroles, and indulgent desserts are just a few of the many options featured in this comprehensive guide. Whether you’re a seasoned hunter or simply looking to try new flavors, these recipes are sure to satisfy your cravings and inspire your next culinary adventure.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
