Favorite Squirrel Recipies


December 15, 2013, 03:45 PM
Anyone got any? I would love to hear them. I just went squirrel hunting for the first time and got a few but don't have any recipies.

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December 15, 2013, 04:22 PM
I have three basic ones. I'll write them in cooking shorthand - no measurements.

1. Brown in butter and olive oil. cover with a layer of mushrooms and sliced onions, smother in mushroom soup and bake. 'bout an hour and a half

2. Cover with bread crumbs, brown and then simmer in a little chicken broth and white wine - if you have any dried or frozen morels, you must toss them in here. simmer for 45 min-1hr.

3. Brown, and simmer with a little onion, sliced apples and mushrooms in beef broth till tender.

I also use the last recipe for duck and goose hindquarters.

December 15, 2013, 04:36 PM
I cut them up in bite size pieces and them pound them flat with a meat mallet. Toss them dry into seasoned flour and brown in butter and onions. I then will cover them with beef broth/bouillon or a package of onion soup mix and let them simmer while I cook rice to be served with it. The gravy is adjusted for thickness either by adding water or a little more flour. This also works well for rabbit, grouse and pheasant. It works exceptionally well for any game shot with a shotgun as you can't miss pellets in the meat after it's pounded out.

December 19, 2013, 11:25 PM
I've always soaked them in milk and egg and skillet fried them. my great grandmother would make squirrel and dumping i think I'm going to try that sometime.

1911 guy
December 21, 2013, 06:33 PM
Chop up an onion in the bottom of a crock pot

Toss in de-boned squirrel meat

On top of all that, throw in whatever veggies you like in a stew

Pour in a little water for liquid. A shot of red wine helps.

Cook on "high" setting for a while, then turn to low. Let cook for several hours until meat is done.

Pour into a bowl and enjoy.

Cooking with onion and keeping the meat from direct contact with the hot crock will minimize any possible "gamey" flavor.

Arkansas Paul
December 21, 2013, 07:55 PM
Use a standard chicken and dumplings recipe but use squirrel instead.
Lots of black pepper and Louisiana hot sauce (for me anyway). Don't get much better IMO.

December 22, 2013, 12:24 AM
Just did my first one last month. I was amazed how good it was, the texture was almost fluffy it was so tender, and the taste was great.

Based on reading a ton and watching YouTube here's what I ended up with: soak the gutted and skinned carcass in water in the fridge overnight. (My wife was not home so this was possible). In the AM rinse again and remove backstraps and hind-quarters; put those little pieces of meat into tupperware with olive oil and a dash of sea salt; at suppertime put more olive oil in a frying pan & start it warming, on a plate mix a bunch of pepper and a lesser amount of sea salt into a small amount of flour; roll the meat bits in the flour enough to coat the nuggets, then fry them up in the olive oil. You will have very delicious squirrel nuggets that almost melt in your mouth.

Note: I did not use rib meat because another member said it was gamey tasting. Also, I read that the front haunches could be the same due to some nearby scent glands so I did not use those. Good luck. You can always make Kentucky Burgoo (5-meat stew) as another option too!

December 23, 2013, 11:34 AM
I've been making pot pies recently. Follow a chicken pot pie receipe but substitute squirrel. I kind of wing it as I go, so quantities aren't specified below.

I buy premade pie shells that come 2 to a box, not the frozen ones. Parboil your squirrel pieces for about 1/2 hour, and debone. Cook up some frozen mixed veggies and a few frozen limas too. Make enough gravy, I use chicken broth and flour. Mix it all together, fill your pie shells, put on a top, then bake (400) for about 45 minutes or until the pie shell gets brown.

Last batch I had 5 or 6 squirrels and made 2 pies.


Arkansas Paul
December 23, 2013, 11:59 AM
^ I bet that is really good. I'm going to try that.

December 23, 2013, 12:37 PM
Bone it out, cut meat in strips, soak in milk, boil, dredge or bread, and fry.

December 23, 2013, 07:50 PM
shake and bake

December 25, 2013, 05:42 AM
Skin whole squirrel. Remove head and all organs. Wash/rinse squirrel in luke warm water. Soak in mixture of water, sea salt, lemon juice and a touch of apple cider vinegar over night in fridge. Next morning rinse again and now coat with Italian dressing. Allow to marinade on counter for about 2 hours before firing up the smoker. Once smoker is ready, pull squirrel from marinade. Do not rinse. Just give the squirrel a few good turns from the fresh cracked pepper and put it in the smoker. ~2hours, 230 degrees, good to go.

And no, I don't do this with one squirrel. Takes atleast 10 before I'll fire it up.

One thing I failed to mention. Use a mild smoking wood like pecan or oak. Hickory or Mesquite tend to overpower the meat.

December 25, 2013, 08:47 PM
Got a bunch? Make kababs out of them, mushrooms, pineapple, onion, potatto and bell pepper, soak in a mixture of soy sauce, water and (dark) brown sugar and then grill.

Or, process it, or grill it whole (after being gutted and cleaned of course) but season with cayenne pepper, salt, lemon powder, and garlic powder.

Bread it and fry it like chicken

Cut it up and make squirrel and dumplings just like you do with chicken and dumplings.

December 26, 2013, 07:29 PM
Thanks for the many recipes. Making me hungry.

December 27, 2013, 11:22 AM
Brunswick stew should be made with squirrel and/or rabbit. Potatoes, onions, lima beans, corn and some tomatoes (few). Best thing on a cold day .. or a hot one too.

December 27, 2013, 11:38 AM
Does squirrel have a distinctive flavor? What, if any, meat is it comparable to?

December 27, 2013, 11:56 AM
Does squirrel have a distinctive flavor? What, if any, meat is it comparable to?

I personally think it has a distinctive flavor all it's own, and just like deer, the flavor will change as their main food source changes.

+1 on the pot pie

I make it in a cast iron skillet with fresh butter pie crust on the top and bottom. mushrooms, onions, carrots, turnips and brussel sprouts

for breakfast it's squirrel gravy over fresh hot scratch biscuits and scrambled eggs

December 27, 2013, 01:27 PM
baked, salt and pepper, rice with bip's.

December 27, 2013, 01:55 PM
Leave them for the crows so the songbirds get the bird food.......:neener:

December 27, 2013, 02:41 PM
Nice thread. Looking forward to trying some of these.

Erik M
December 27, 2013, 02:42 PM
I've always soaked them in milk and egg and skillet fried them. my great grandmother would make squirrel and dumping i think I'm going to try that sometime.
My mother in law makes that exact dish, and it turns out excellent. Not sure of her recipe though.

December 28, 2013, 07:39 PM
Chop it up, throw it in a crock pot. Add 2 bay leaves, red potatoes, celery, carrots, and salt/pepper to taste. Tastes great.

December 30, 2013, 12:05 PM
Quarter and soak in salt water at least over night with your choice of seasonings (I like Cavenders Greek and Tony's Herb season mixed). Dredge or batter and fry like chicken. THEN! Bake in the oven covered in foil for 1.5 hrs on 200 degrees. I use a cookie sheet to bake the fried quarters.

Brand H
December 30, 2013, 09:04 PM
Great recipes here. I'll try the dumplings and Brunswick stew.

I like it simple if the squirrel are young. Salt, pepper, flour and pan fry until golden. I then make gravy from the oil and serve over biscuits. I only do this occasionally due to trying to stay healthy. Thanks for the options above.

January 4, 2014, 01:38 PM
I use this for old squirrels, season squirrels and bake in tight aluminum foil at 275 degrees for 3 hrs. And debone. Saute onions til tender, add green chiles, a lil cream soup, cream cheese and pepper jack cheese, melt together and fold in squirrel. Wrap mixture in tortillas and bake covered in cheese

January 12, 2014, 05:39 PM
For both dumplings or skillet frying:

Pressure cook for 18 minutes. They will almost be falling off the bone.

For skillet frying, just salt and pepper, dredge through flour and fry.

For dumplings, take meat off the bone. Use the liquid from the pressure cooker, add water if needed and bring to a boil. Add a quarter stick of butter and a lot of pepper (southern style). I use one or two packages of ol grands biscuit dough. Pinch off pieces and drop in. I usually cook mine until most of the dough has disintegrated or not as long if you want actual dumplings.

For a pie, use less water and more biscuit dough. Let cook until most of the dough has disintegrated. Then bake in oven until until golden brown.

Edit: Separate squirrels by age. Young squirrels should not be pressure cooked, just fry.

January 12, 2014, 06:25 PM
I remember marlin used to have recipes in their ad's for various rifles, big bore would be bear staks or a elk roast ,the 30-30's would be venison steaks,the super goose had jelly glazied deal,but the 22 had either rabbit or squirrel.
one i use goes something like this.
squirrels cleaned skinned quartered
in a cast iron pan med high heat alittle oil
dredge squirrel in flour and fry till browned then set a side
add to pan green peppers onion celery cook till onions clear
add a can of stewd tomatoes put squirrel back in pan reduce heat and simmer
for 45 minutes, mean while make mash potatoes
place 2 or 3 piecs of squirrel on your plate. add a little sour cream to the gravy season to taste
put a helping of potatoes on plate pour gravy of top

them are good eats

January 14, 2014, 10:49 PM
Or did I just miss them? Personally, you'd never get me to mess with them short of starvation but I have family down south that dig 'em. Seems I've only seen them in stews and such.

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