You can cook squirrel in all sorts of ways—fried, stewed, braised, or grilled. With a little seasoning and slow, gentle heat, squirrel can actually taste pretty close to chicken or rabbit.
If you want your squirrel tender and flavorful, try brining it or slow-cooking to break down the toughness. Or, pressure-cook it for a bit before frying so you get that crispy finish.
Start by cleaning and butchering your squirrel. Pick a cooking method that fits your kitchen and your mood.
We’ll go through prepping the meat, some easy cooking techniques, and a few recipes. That way, you can find a style that suits your taste and skill level.
Preparing Squirrel for Cooking
You need clean, fresh meat and a safe workspace. Focus on a humane harvest, quick cooling, and careful butchering if you want your squirrel to stay tender and safe.
Squirrel Hunting and Sourcing
Hunt only where it’s legal and in season. Always check local regulations before heading out.
Use a small-caliber rifle, shotgun, or air rifle. Aim for a quick, humane kill. If you’re buying squirrel meat, look for a trusted dealer or farmer who knows how to handle wild game.
Field-dress your squirrel as soon as you can. Remove the entrails and clip the feet at the joints.
Put the carcass on ice within an hour to slow bacteria and keep the texture good. If the squirrel seems older or tough, plan to stew or braise it.
Transport your squirrel in a cooler. Keep it dry and cold. If you freeze wild game, label it with the date and any notes about age or sex.
Cleaning and Butchering the Squirrel
Work on a clean cutting board with a sharp knife and kitchen shears. Gloves are optional, but some folks prefer them.
Start by skinning: make a small cut at the belly, then peel the hide back toward the tail. Use short, careful cuts to free the skin from the meat.
Remove the head and feet at the joints. If your recipe calls for halves, split the carcass along the backbone. For stewing, cut off the hindquarters and forequarters.
Trim off any extra fat. Game fat can taste strong and spoil faster than what you’d find on chicken or pork.
Give the meat a quick rinse in cold water and pat it dry with paper towels. If you spot any shot pellets, pick them out now.
Lay the meat in shallow trays if you’re brining, or refrigerate it on a bottom shelf for up to 48 hours before cooking.
Marinating and Brining Tips
Brining helps add moisture and tame that wild flavor. For a simple brine, mix 4 cups water, 1/4 cup salt, 1/4 cup sugar, and toss in a bay leaf and some peppercorns.
Submerge the meat and chill it for 4–12 hours, depending on how big the pieces are.
If you want to tenderize faster, use an acid-based marinade. Lemon juice, vinegar, or buttermilk work well.
Let the squirrel marinate in the fridge for 2–8 hours. Don’t go overnight with strong acids, or the meat can get mushy.
Pat the meat dry before breading or searing so you get a good crust.
If you want to use the brine or marinade for a sauce, only do that if it hasn’t touched raw meat after marinating—or boil it first.
Cooking Techniques and Delicious Squirrel Recipes
Let’s get into frying, braising, grilling, and a few recipe ideas that really work with squirrel. Each method covers seasoning, cooking time, and some easy serving ideas.
Frying Squirrel the Classic Way
Frying gives squirrel a crunchy crust and moist inside. Cut the meat into bite-size pieces and soak them in buttermilk or salted water for 2–4 hours to make them tender.
Pat the pieces dry. Mix flour with garlic powder, onion powder, cayenne, salt, and black pepper. Dredge each piece well.
Heat oil to 350°F (175°C) in a deep skillet or fryer. Fry in small batches for about 4–6 minutes per side until golden and cooked through.
Drain on paper towels. Serve fried squirrel with mashed potatoes and green beans, or maybe a dipping sauce or gravy from the pan drippings.
Braised and Stewed Squirrel Dishes
Braising and stewing really shine with older or tougher squirrels. Brown the pieces first in a heavy pot for extra flavor.
Add onions, garlic, herbs, and a cup or two of broth or stock. Cover and simmer on low for 1.5–2 hours, or until the meat falls off the bone.
You can shred braised squirrel and use it in a pot pie filling with thickened broth and veggies. For squirrel and dumplings, drop biscuit dough into the simmering stew for the last 20 minutes so the dumplings cook through and soak up flavor.
Season with salt, pepper, and maybe a pinch of cayenne if you like a little heat. Braised squirrel goes great with mashed potatoes or crusty bread.
Grilled and Roasted Squirrel Methods
Grilling and roasting bring a smoky flavor, but it’s easy to dry the meat out if you’re not careful. Brine the pieces in salt and sugar for a few hours to help keep them juicy.
For the grill, skewer the pieces or use a grill basket. Cook over medium heat, turning often, for about 10–15 minutes until done. Baste with a thin barbecue sauce near the end.
For roasting, truss the cleaned whole squirrel or arrange pieces in a roasting pan with a little oil, garlic, and herbs. Roast at 375°F (190°C) for 20–30 minutes, and keep an eye on it so it doesn’t dry out.
Serve grilled squirrel with green beans or a salad. Roasted squirrel tastes great with root vegetables or mashed potatoes.
Popular Squirrel Recipe Ideas
You can swap squirrel for chicken in a bunch of classic comfort foods. If you’re up for it, try making a squirrel pot pie. Just mix cooked, shredded squirrel with some vegetables and thickened broth, then toss that under a pie crust.
Pop it in the oven at 375°F (190°C) and bake until the top turns golden. That’s it—simple enough, right?
Or maybe you’d rather go with squirrel and dumplings. Simmer braised squirrel alongside carrots, onions, and celery. Drop in some dumpling batter and let it cook for about 15 to 20 minutes, until those dumplings get nice and fluffy.
If you’re short on time, fried squirrel pieces work great in sandwiches. Pair them with mashed potatoes and gravy for a quick, hearty meal.
Want a little kick but not too much? Sprinkle a bit of cayenne into your breading or stew for a gentler heat.
I like to throw in garlic powder and onion powder for the rub or dredge—those flavors really boost the savoriness, and honestly, most folks seem to love it.
