You might think frying is the only way to cook squirrel, but honestly, it really depends on what kind of meat you’ve got and the flavor you’re after. If you’re working with young, tender squirrels, frying or grilling them quickly locks in the juices and gives you that nice crisp finish.
Older, tougher squirrels need a little more love—slow braising or simmering in a stew makes the meat fall apart and soak up loads of flavor.
The best way to cook squirrel is to match the method to the meat—fry or grill for young, tender squirrels and slow-braise or stew older ones for the best texture and taste.
Let’s walk through how to clean and prep your catch, then check out some simple frying, grilling, braising, and slow-cook recipes. You can pick whichever technique fits your squirrel and your kitchen best.
How to Prepare Squirrel Meat for Cooking
You want clean, safe meat that’s cut and tenderized so it cooks evenly and actually tastes good. Stick to safe handling, careful skinning, smart butchering, and a few simple tenderizing steps for the best results.
Sourcing and Handling Wild Game Safely
If you’re hunting the squirrel yourself, field-dress it as soon as you can. Take out the entrails within an hour if it’s warm out.
Keep the carcass cool—hang it in the shade or toss it on ice. If you got your squirrel from someone else, ask when and how they dressed it.
Always check for weird smells, odd colors, or wounds near the shot. These can mean spoilage or even lead fragments. Gloves help keep you safe from bacteria on the hide and fur.
Carry your squirrel in a sealed container. Store cleaned carcasses in the fridge below 40°F (4°C) and use them within two days, or freeze at 0°F (-18°C). Good handling makes your squirrel safer to eat.
Cleaning and Skinning with Kitchen Shears
Set up on a clean surface with sharp kitchen shears and a small knife. Start by cutting the legs free at the joints.
Snip the skin along the belly from neck to vent and peel the pelt back toward the tail. Shears get the job done quickly and help avoid tearing the meat.
For tight spots like armpits and the groin, use your shears to cut around the joints. That way, you won’t nick the meat. Cut off the head and lower legs if you want.
Trim off any extra fat or bruised tissue—it’ll taste better. Give the cavity and meat a quick rinse under cold water, then pat dry with paper towels.
Sanitize your tools and surfaces to avoid cross-contamination. It’s worth the extra minute.
Butchering and Portioning
Cut the carcass into pieces that will cook evenly. Slice along the spine to get the backstraps (the loins); these are the tender bits.
Take the legs off at the hip and shoulder joints to get your front and hind quarters. For frying, quarter the squirrel into two front and two hind pieces.
If you’re making stew or braising, cut the carcass into smaller chunks to expose more surface. Save the bones if you want to make stock—they add great flavor.
Label and bag your portions before freezing. Thinner, uniform pieces cook more evenly.
A sharp boning knife helps you get cleaner cuts and waste less meat.
Tenderizing and Marinating Techniques
Squirrel meat is pretty lean and can get tough, so it’s smart to tenderize it first. Try a wet brine: 1 tablespoon kosher salt per cup of water, soak for 4–6 hours.
Brining seasons and adds moisture without messing up the texture. Buttermilk or yogurt-based marinades for 4–8 hours also break down the muscle fibers.
If you’ve got older squirrels, simmer the meat for 10–15 minutes before finishing by frying or braising. You can use a gentle pounder on bigger pieces, but don’t go overboard—small cuts get mushy fast.
Use acidic marinades like vinegar or lemon carefully. Too much, and the meat turns mushy. Always refrigerate while marinating.
If you want to use leftover marinade, make sure you boil it first.
Best Ways to Cook Squirrel: Top Recipes and Techniques
You can turn squirrel into crispy fried bites, hearty stew, or just toss it on the grill or in the oven. Pick whatever matches the squirrel’s age and what you’ve got in your kitchen.
Classic Fried Squirrel Recipe
Frying gives you a crunchy outside and a mild, juicy inside. Cut the squirrel into serving pieces, then soak them in buttermilk or a light brine for a couple of hours—anywhere from 2 to 8.
This step helps tenderize the meat and takes away some of that gamey taste. Coat the pieces in seasoned flour or a flour-cornstarch mix.
Heat oil to 350°F (use a thermometer if you can). Fry in batches for 6–10 minutes until the pieces turn golden and the internal temp hits 165°F.
Let them drain on a wire rack so the crust stays crisp. Serve with gravy, biscuits, or maybe a spicy sauce if you want a kick.
You’ll get the best results with young squirrels. If you’ve got an older one, pressure-cook it briefly before frying to help tenderize it.
Slow-Cooked Squirrel Stew and Dumplings
Slow cooking really breaks down those tough fibers and makes the meat rich and tender. Brown the pieces in oil first to build up flavor.
Add onions, carrots, celery, broth, and herbs. Let everything simmer on low for 2–4 hours, or use a slow cooker on low for 6–8 hours.
Check the meat when it reaches 165–185°F; it should pull apart easily. If you want dumplings, drop biscuit batter on top during the last 30–40 minutes.
Throw in tomatoes, okra, or sausage for a Cajun twist if you’re feeling adventurous. Skim off extra fat and season with salt near the end.
This method works best for older squirrels and makes a hearty meal like squirrel and dumplings or a good old-fashioned stew.
Grilling and Roasting Squirrel
Grilling and roasting bring out a smoky, browned flavor without heavy breading. Marinate whole or boned squirrels overnight in oil, lemon, or herbs to add some moisture.
If you’re grilling, use indirect heat and cook over medium coals for 20–30 minutes, flipping once. For oven roasting, set the pieces on a rack at 375°F.
Roast for 25–35 minutes until the internal temp reaches 165°F. Baste with pan juices or a glaze to keep the meat juicy.
If you want to grill faster, butterfly or spatchcock the pieces so they cook evenly. Let the meat rest for 5–10 minutes before serving.
Grilled squirrel goes great with rice or even grilled pineapple. Roasted squirrel fits nicely in pot pies or as a braised dish.
Creative Squirrel Recipes to Try
Why not shake things up with some international or modern twists? You could go for buffalo-style fried pieces tossed in a spicy sauce, or maybe honey-bourbon wings if you’re feeling adventurous.
Sesame-crisp “squirrel wings” can surprise your taste buds. If you slow-cook the meat, it works well in tacos, empanadas, or even ravioli—pretty great for both texture and flavor.
Try braising squirrel in hard cider or red wine; it brings out a richer taste. Or, if you’re up for something different, toss curry spices and raisins into a country captain stew.
Want something lighter? Shred some slow-cooked meat and throw it into salads or sandwiches. When you’re adapting recipes, remember to cook low and slow with older animals.
Always use a meat thermometer and make sure it hits 165°F for safety.
