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Squirrel Recipes

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Apple and Cinnamon Squirrel

• 4 large squirrels (5 - 6 smaller ones), cut into serving size
• Flour
• 1 tbsp cinnamon
• 2 tbsp oil
• 3 large apples, peeled and sliced into thin wedges
• 1 bag baby carrots
• 3 bay leaves
• 4 cups apple cider
• 2 tbsp corn starch
• 3 tbsp water

1. Preheat Oven to 350 degrees.


2. Put flour and cinnamon into a large freezer bag and shake. Add squirrel meat and continue to shake until covered.


3. Making sure your oil is hot before adding meat, fry the flour coated squirrel until golden brown on all sides.


4. When meat is golden brown, place squirrel pieces in a casserole dish. Add a layer of carrots, then apples. Put the bay leaves on top and pour the apple cider over them.


5. Cover with foil and bake for 2 hours.


6. When finished, place the squirrel, carrots, and apples on serving plates and pour the remaining liquid into a large mixing bowel. Mix together cornstarch and water, then add to liquid, stirring to thicken.


7. When serving, place meat, apples, and carrots on plate and pour sauce over.

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Bacon Wrapped Squirrel

• 8 Squirrel legs (2 Squirrels)
• 2 - 3 Beers (Enough to submerge squirrel legs)
• 2 tbsp garlic powder
• Black pepper to taste
• Salt to taste
• 2 large yellow onion, minced
• Bacon slices

1. Soak squirrel legs in beer for at least 2 hours. Remove meat and discard beer.


2. Add Squirrel legs, minced onion, garlic powder, salt, and pepper to a large mixing bowl and mix together until meat is evenly coated in onion and powder.


3. Take a squirrel leg and wrap with bacon. Once wrapped, secure bacon using cooking string or toothpicks.


4. Warm up your BBQ and cook over medium heat on a preheat grill. Watch carefully as you want to make sure meat is cooked thoroughly but bacon does not burn.

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Brine Squirrel

• 2 large squirrels (3 smaller ones), cut into serving size
• 2/3 cup brown sugar
• 1/4 cup salt
• 2 tbsp oil
• 2 tbsp hot sauce
• 1 tbsp cracked black peppercorns
• 3 cloves garlic, crushed
• 2 large sprigs fresh rosemary
• 1 small bunch fresh thyme
• 1 hand full parsley
• 1 1/4 cup cold water
• 12 oz. hard cider (1 bottle)

1. Place rosemary, thyme, and parsley into a large mixing bowel and crush repeatedly with the back of a spoon. Add remaining ingredients other than the squirrel meat and stir until everything is dissolved and combined.


2. Once everything is dissolved, place squirrel meat in mixing bowel and stir so the meat is evenly coated. Transfer everything over to a large freezer bag and let it sit in the fridge for 24 hours.


3. Remove meat, discard liquid. Preheat oil in a large frying pan. Add meat to frying pan and cook thoroughly.

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Cacciatore Squirrel

• 2 large squirrels (3 smaller ones), cut into serving size
• 1/4 cup flour
• 2 tbsp garlic powder
• Black pepper to taste
• 2 tbsp oil
• 1/2 tsp oregano
• 1/4 tsp ground cloves
• 6 large white button mushrooms, sliced
• 1 medium green pepper, cut into 1/2 inch pieces
• 2 onions, sliced
• 1 rib of celery, cut into 1/4 inch pieces
• 1 15oz can tomato sauce
• 1/2 cup dry white wine
• 1/4 cup sliced black olives

1. Put flour, garlic salt, and pepper into a large freezer bag and shake. Add squirrel meat and continue to shake until covered.


2. Making sure your oil is hot before adding meat, fry the flour coated squirrel until golden brown on all sides.


3. When meat is golden brown, add all other ingredients except olives and simmer over low heat for 1 hour.


4. Add black olives and simmer for an additional 10 minutes.


5. When serving, place meat over a bed of rice or noodles.

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Caribbean Jerk Squirrel

• 2 whole large squirrels (3 smaller ones)
• 1/2 cup garlic salt
• 2 lemons
• 1/2 cup Caribbean jerk seasoning
• 1/4 cup honey
• 1/4 cup chopped onion
• 2 celery stalks, chopped

1. Slice 1 lemon into half and squeeze the juice into a bowl.


2. Cut the other lemon into slices and add both the slices and the squeezed lemon halves into large pot of water.


3. Cut the squirrel into serving sizes and put into the pot.


4. Bring the water to a boil and allow to cook for 15 minutes.


5. Preheat Over to 350 degrees.


6. Mix the lemon juice, honey, and jerk seasoning and set aside. This is your jerk seasoning.


7. Remove the squirrel from the water, pat dry, and stuff with onion and celery.


8. Rub squirrel with lemon, honey, and jerk seasoning mix. Place each squirrel on a separate sheet of foil and pour remaining jerk seasoning over each squirrel.


9. Wrap each squirrel individually in foil and place on a baking sheet. Bake for 30 minutes at 350 degrees.


10. When done, remove from oven and let it sit for 5 minutes.


11. Unwrap and cut into serving sizes.

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Casserole Squirrel

• 5 large squirrels (6 smaller ones)
• 1 bag egg noodles
• 2 cups corn flakes
• 1 stick butter, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup flour
• 2 2/3 cups chicken broth
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup durkee/frenches fried onions

1. Place the squirrels in a large pot of water and boil until the meat can be pulled off the bone.


2. Remove from water and allow to cool. When cool to the touch, remove all meat from the bones and set aside.


3. Cook the noodles as directed on the packaging. Drain and set aside.


4. Melt 1/4 stick of butter in a sauce pan and add the cornflakes, garlic powder and onion powder. Keep stirring until crispy.


5. Rub the inside bottom of a large casserole dish with butter and place a layer of the cornflake mixture just prepared.


6. Preheat oven to 300 degrees.


7. Melt the remaining butter in a saucepan and add the flour. Once the flour browns a little, add the chicken broth and stir until thickened.


8. Remove from heat and add the thyme, salt, pepper, noodles and meat. Mix all ingredients thoroughly and pour over cornflakes in casserole dish.


9. Spread a layer of the fried onions, and then a layer of the cheese.


10. Bake in the oven for 45 minutes at 300 degrees.

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Chili Squirrel

• 2 squirrels, quartered
• 4 black peppercorns
• 2 bay leaves
• 2 cloves
• 1 large onion, chopped
• 8 cloves garlic, minced
• 1 tbsp olive oil
• 2 tsp cumin
• 1 tsp coriander
• 1/2 tsp black pepper
• 1/2 tsp red chili pepper flakes
• 2 tsp oregano
• 1/2 can tomato puree
• 2 cans kidney beans, drained
• Salt to taste

1. Place the squirrel meat in a large pot with just enough water to cover it.


2. Add the peppercorns, bay leaves and cloves and bring to a boil.


3. Once meat begins to separate from the bone, remove it from the water. Strain water and set aside in a smaller container - do not discard.


4. Let the meat cool and pull it from the bone. Cut into bite size pieces.


5. Heat the oil in a large frying pan and when ready, add the onion and garlic.


6. Once onion begins to change color, add the cumin, coriander, pepper and chili pepper flakes.


7. When onion is caramelized, add the oregano and continue to cook for another minute, then transfer to a large pot with all remaining ingredients and meat.


8. Place all ingredients in a large pot. Using the water set aside after cooking the squirrel, add it slowly to achieve the desired thickness.


9. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Add Salt to taste.

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Creole Squirrel

• 4 squirrels, cut into serving size
• 2 tbsp. canola oil
• 1 clove garlic, minced
• 1 green pepper, chopped
• 1 medium onion, chopped
• 1/8 tsp. cayenne pepper
• 2 cans (14.5-oz) tomatoes, chopped
• Salt and pepper to taste
• 1 cup brown rice, uncooked

1. Preheat oven to 325 degrees.


2. Heat oil in a large frying pan over medium heat. When hot, lightly brown the squirrel meat.


3. Combine all ingredients and mix thoroughly. Pour into a large casserole dish.


4. Cover with foil and bake for 1 1/2 hours. Make sure meat is cook thoroughly before serving.

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Croquettes Squirrel

• 7 large squirrels (8 small squirrels)
• 1 cup chopped minced
• 1 cup chopped minced
• Salt and pepper to taste
• 1 cup spicy seafood breading
• 1 cup milk
• 2 tbsp. canola oil

1. Place the squirrels in a large pot of water and boil until the meat can be pulled off the bone. Remove from water and allow to cool. When cool to the touch, remove all meat from the bones, shred into small pieces and set aside.


2. Combine all ingredients except oil into a large mixing bowel and mix thoroughly. Refrigerate for 1 hour.


3. Grab a handful of the meat mixture and make into a ball. Flatten the ball into a puck shape roughly 3/4 to 1” thick.


4. Heat oil in a large frying pan over medium heat. When hot, cook squirrel pucks until meat is cook thoroughly.

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Easy Cream Soup

• 2 squirrels, cut into serving size
• 1 can (12oz) cream of mushroom soup
• 1 can (12oz) cream of chicken soup
• 1/2 can water
• 2 carrots, sliced into 1/4” slices
• 3 slices bacon, chopped
• 2 cups green beans
• 8 large mushrooms, sliced
• 1/4 cup shredded mozzarella cheese
• Salt and Pepper to taste
• 2 tsp garlic powder
• 1 tbsp parsley
• 1 tsp cayenne pepper
• 2 tbsp. canola oil

1. Heat oil in a large frying pan over medium heat. When hot, cook squirrel pieces until lightly browned.


2. Mix all ingredients in a slow cooker and heat on low for 4 hours or until squirrel is cooked thoroughly.

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Fried Squirrel with Mushroom Gravy

• 3 squirrels, cut into serving size
• Flour
• 2 eggs, beaten
• 4 pieces bacon, chopped
• 1 medium onion, chopped
• 1 can cream of mushroom soup
• 1 can milk (use mushroom soup can)
• Salt and Pepper to taste
• 2 tbsp. canola oil

1. Mix the flour, salt, and pepper thoroughly in a mixing bowl. In another bowel, beat the eggs thoroughly until one consistent color.


2. Heat oil in a large frying pan over medium heat. Dip squirrel pieces in eggs, then in four mixture, then cook in oil until golden browned. Remove from oil and pat dry. Clean the frying pan and discard remaining oil.


3. Place frying pan over low to medium heat. Mix soup and water in frying pan, than place squirrel pieces back in frying pan sprinkling onions and bacon on top. Cover with foil and let simmer for 2 hours.

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Fried Squirrel with Wild Rice and Mushrooms

• 2 squirrels, cut into serving size
• ½ a cup wild rice
• ½ a cup chicken broth
• ½ a cup water
• 1 large yellow onion, chopped
• 4 white mushrooms, chopped
• 2 cloves garlic
• Seasoning Salt to taste
• 2 tbsp. canola oil

1. Heat oil in a large frying pan over medium heat. When hot, lightly brown the squirrel meat.


2. Remove meat once browned and place on a paper towel to remove excess oil.


3. Place onions and garlic into Frying Pan and cook until onions are slightly brown and translucent.


4. Once onions and garlic are ready, return the meat to the frying pan. Add the mushrooms and chicken broth.


5. Add Seasoning Salt to your liking. I prefer to add 1 tablespoon of Lawry’s Seasoning Salt.


6. Once brought back to a boil, place meat back into frying pan with other ingredients.


7. Place the lid on the frying pan and leave it to simmer for approximately 30 minutes, stirring occasionally and adding water when the liquid gets low. Squirrel meat tends to become very dry so make sure there is always liquid in the pan during cooking. This will keep the meat moist and tender.


8. While meat and vegetables are simmering, cook the rice.


9. At roughly 30 minutes, cut open the thickest piece of Squirrel meat to see if cooked thoroughly.


10. When the meat is ready, remove the lid on the frying pan and allow liquid to reduce.


11. Make sure to refrigerate unused portions promptly.

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Honey Teriyaki Squirrel

• 2 whole squirrels
• 1 Bottle of Honey Teriyaki marinade

1. Place the squirrels in a large freezer bag with 3/4 of the bottle of marinade and shake. Refrigerate for at least 2 hours, over night for best results. Flip the bag a few times to keep the squirrels soaking in the marinade.


2. When ready to cook, preheat oven to 375 degrees.


3. Remove squirrels from marinade and wrap each one loosely in foil. Place on a baking sheet. Discard and do not reuse the marinade that the squirrels where sitting in.


4. Bake for 1 hour 45 minutes, basting at least 2 times with the remaining marinade you set aside.

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Hot & Spicy Squirrel Stew

• 4 squirrel, cut into serving size
• 1 onion, chopped

• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 stalk celery, chopped
• 4 jalapeño peppers, minced
• 2 cups crushed tomatoes
• 1 beer
• 1/4 cup BBQ sauce
• 3 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 2 tbsp seasoning salt
• 1 tbsp oregano
• 2 cups rice
• 2 tbsp. canola oil

1. Heat oil in a large frying pan over medium heat and lightly brown the squirrel meat. Remove meat and set aside.


2. Fry the onion until translucent and lightly browned.


3. Add all ingredients to a large pot and simmer over medium heat for 45 minutes.


4. While simmering, cook rice.


5. When ready, serve stew over bed of rice.

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Nuggets O’ Squirrel

• 4 squirrel, cut into serving size
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 6 peppercorns
• 2 cups chicken stock
  (or enough to completely submerge squirrels in pot)
• 1 cup flour
• 2 tbsp paprika
• 1 beer
• 2 tbsp. canola oil

1. Place the squirrel meat in a large pot with just enough chicken broth to cover it.


2. Add the onion, celery, carrots, and peppercorns and bring to a boil.


3. Once meat begins to separate from the bone, remove it from the broth.


4. Let the meat cool and pull it from the bone. Cut into bite size pieces.


5. In a large mixing bowel, mix the flour, paprika and beer. You want a thick consistency that will coat the back of a spoon when dipped in.


6. Heat the oil in a large frying pan over medium heat. Dip the squirrel meat pieces into the flour mixture making sure it is completely covered. Then place into frying pan and cook until golden brown.


7. Let cool. Best served with Ranch dressing, Ketchup, or Frank’s Red Hot Sauce.

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Pizza Squirrel

• 20 squirrel legs
• 1 large onion, chopped
• 2 cups chicken stock
  (or enough to completely submerge squirrels in pot)
• 1 jar pizza sauce
• 1 loaf French bread
• Garlic butter
• 1 lbs Monterey jack cheese, shredded
• 2 tbsp black pepper

1. Place the squirrel meat in a large pot with just enough chicken broth to cover it.


2. Add the onion and bring to a boil.


3. Once meat begins to separate from the bone, remove it from the broth.


4. Let the meat cool and pull the meat from the bone. Cut into bite size pieces.


5. Preheat oven to 325 degrees.


6. Cut bread loaf in half and butter liberally with garlic butter. Place on large baking sheet lined with foil.


7. Layer 1/3 of cheese onto both halves of bread.


8. In large mixing bowl, mix together squirrel meat and pizza sauce.


9. Spread this mixture onto the bread loaf halves making sure to include all pizza sauce.


10. Spread remaining cheese over both halves.


11. Place in oven and bake for 10 minutes or until cheese is melted thoroughly.

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Simple Stew Squirrel

• 10 squirrels, cut into serving size
• 4 cups water
• 2 cups corn
• 1 lb. bacon, chopped
• 5 lb. potatoes, diced
• 2 qt. tomatoes
• 3 lb. onions
• 2 lb. lima beans
• 1 cup chopped celery
• 1/4 cup Worcestershire sauce
• Salt and pepper to taste

1. Place the squirrel meat in a large pot with water and bring to a boil.


2. Once meat begins to separate from the bone, remove the meat from the water. Do not discard water. Add the rest of the ingredients to the water.


3. Let the meat cool enough that you can pull it from the bone. Remove it from the bones and cut into serving sizes.


4. Return the meat to the pot and cook over medium heat for 2 hours stirring occasionally.

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Single Serve Squirrel

• 1 squirrel, cleaned and prepared
• 1/4 large onion, chopped
• 1/2 stalk celery, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

1. Preheat oven to 350.


2. Thoroughly mix the garlic powder, onion powder, salt and pepper together in a large mixing bowl.


3. Place the squirrel in the mixing bowel and evenly cover with the mixture making sure to cover the inside as well.


4. Stuff the onion and celery inside the squirrel and wrap tightly in a large piece of foil.


5. Bake at 350 degrees for 40 minutes. Remove and check to make sure it is cooked thoroughly by cutting into the thickest part (Usually the back thigh).

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Sloppy Squirrel

• 8 squirrel legs
• 1 onion, sliced
• 1/2 cup Manwich sauce
• 3 large buns
• Swiss or Mozzarella cheese, sliced

1. Place the squirrel legs in a large pot of water and boil until the meat can be pulled off the bone. Remove from water and allow to cool. When cool to the touch, remove all meat from the bones and shred into small pieces.


2. In a large frying pan over medium heat, cook the onions until translucent and beginning to brown. Add the shredded squirrel meat and Manwich sauce and simmer for 5 minutes stirring occasionally.


3. Cut open buns and toast lightly. Place cheese on the bun, then spoon on the sloppy squirrel.

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Sloppy Squirrel (Sweet and Spicy)

• 5 squirrels, cut into serving size
• 1 bottle BBQ sauce
• 2 tbsp honey
• 1/4 tsp cayenne pepper
• 3 large buns

1. Place the squirrels in a large pot of water and boil until the meat can be pulled off the bone. Remove from water and allow to cool. When cool to the touch, remove all meat from the bones and shred into small pieces.


2. In a large frying pan over low heat, add the BBQ sauce, cayenne pepper, and honey and mix thoroughly. When mixed together, add squirrel meat and simmer for 2 minutes, stirring frequently.


3. Cut open buns and toast lightly. Spoon on the sloppy squirrel and serve.