Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Squirrel Recipes

So I have a decent number of these things running around where I hunt deer, and I want them thinned out. Plus I like to eat!

Please, please PLEASE someone give me some recipes!

What's your favorite way to cook a bushytail?

I normally just fried em like you do a chicken, but if they're older helps to parboil em first.


wish my sis was around, I'd ask for her recipe, her squirrel and dumplings were to die for

I put 'em in Brunswick Stew

I soak them in buttermilk overnight. Pat dry. Dredge in flour and lightly fry. Remove from pan, and make gravy from the drippings. Put gravy and fried squirrel in a covered oven proof dish and bake at about 300 for a hour. Serve with cat head biscuits and pork and beans.

Comfort food.

And they are that secret ingredient that 'makes' Brunswick stew. Just kinda hard to sneak them past my mom into the pot.

yeah,i had a friend that passed a few years ago that made the best squirrel/gravy that i ever ate. there are enough in my yard to fill up a truck i think.

Best recipe I've tried...

http://www.fieldandstream.com/blogs/wild-chef/2012/02/new-england-style-cream-based-squirrel-chowder

Go to the small game forum and click on Maddogs limb chicken chowder thread�.

The BEST soup Ive ever eaten. Period.

That's the one I posted, Ingwe.

The last time I cooked squirrel, I par-boiled them to tender them up a bit and get any remaining hair off. Then I finished them on the grill over hardwood coals with some BBQ sauce brushed on...

Maddog's stew is all the rage.

One way I like the young ones is dipped in buttermilk and seasoned cornmeal and baked. Be aware that cooking time can vary a LOT depending on age. The gnarly ones take a while to get tender. The tender ones start that way and can get overcooked.

Ella

You can fry them in bacon grease. Just salt and pepper the sections, dredge in flour, and fry on low/medium till golden brown.

These were delicious:

We don't have eatin Squirrels around here but that recipe looks delicious.
Wonder if you could substitute some other meat like Rabbit or even Venison?

I don't see why not. I've used chicken and wild turkey breast.

Ive used chicken in the Limb Chicken Chowder recipe�fantastic.

Thanks,,, I'll try it as soon as I can get to town for some of the ingredients I'm missing.
Hope the Velveta shortage is over by then.

The recipe calls for beef stock. I'm assuming you used chicken, or does it really matter?

Tag this one

FieldGrade, I think you can use either one, but I've always used beef broth. Two other things. Add 1-2 cans of whole kernel corn, and if you like it a touch sweeter, subst. 1 can of condensed milk for 1 can of evaporated milk.

Here's anothe kick azz recipe, and it's less complicated than the chowder. Brown 8-10 pieces of squirrel in seasoned flour[garlic pepper,salt,blackpepper]. Brown them for about 5 mins. on a side. Transfer them to a crockpot, smother in your favorite BBQ sauce[i like Sweet Baby Rays]. Cook on low for 8-9 hrs. Save the flour, and brown in the skillet you browned the squirrels in, add milk, and ya got gravy to go with the BBQ squirrels......no wonder I've gained weight this winter....


maddog

I go simple.

breaded in flour with garlic salt and pepper (lots of pepper).

Fry them in a pan of bacon grease - with the bacon - and whatever fresh mushrooms I can gather.

If I have time and resources, I'll either make biscuits or corn bread.

Here's a website that has a lot of different recipes, if you want to play around.


http://www.backwoodsbound.com/zsquir.html



maddog

Thanks MD
My question was in regards to Ingwe using Chicken instead of Squirrel which is what I plan on doing. I bought chicken stock yesterday so I'll try that. Makes sense to use Chic stock with Chicken but again, it probably wouldn't matter.
If all goes well I'll take a run at it with Rabbit next year. Pretty sure Beef broth would be best with Rabbit so that's what I'll use when I do.

Thanks again for the recipe.