18 Savory Squirrel Recipes Delicious

Welcome to a wild culinary adventure that’s sure to spice up your dinner routine! Whether you’re a seasoned forager or just looking to try something uniquely delicious, our roundup of 18 Savory Squirrel Recipes offers a treasure trove of comfort food with a twist. From hearty stews to crispy fried delights, these dishes celebrate the rich, gamey flavors of squirrel in ways that will have everyone at your table asking for seconds. Dive in and discover your new favorite meal!

Slow Cooker Squirrel Stew

There’s something deeply comforting about a bowl of Slow Cooker Squirrel Stew, a rustic dish that brings the wild flavors of the forest right to your dinner table.

Ingredients

• 2 squirrels, cleaned and cut into serving pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup frozen peas
• 2 tablespoons all-purpose flour

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Brown the squirrel pieces on all sides, about 5 minutes per side, then transfer to the slow cooker.
2. In the same skillet, sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for 1 more minute. Transfer to the slow cooker.
3. Pour the chicken broth into the slow cooker. Add the salt, black pepper, dried thyme, and bay leaves. Stir to combine.
4. Cover and cook on low for 6-8 hours or until the squirrel is tender.
5. Remove the squirrel pieces from the slow cooker. Shred the meat, discarding any bones, and return the meat to the stew.
6. Stir in the frozen peas. In a small bowl, mix the flour with 2 tablespoons of water to create a slurry. Stir the slurry into the stew to thicken it. Cook for an additional 30 minutes on high.

The slow cooking process tenderizes the squirrel meat beautifully, while the flour slurry gives the stew a hearty, velvety texture that’s perfect for sopping up with crusty bread.

Tip: For an extra layer of flavor, try browning the squirrel pieces in bacon fat instead of olive oil.

Fried Squirrel with Gravy

Fried squirrel with gravy might sound like a dish from the deep woods, but it’s a hearty, flavorful meal that brings a touch of wilderness to your dinner table.

Ingredients

• 1 squirrel, cleaned and cut into serving pieces
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1 cup vegetable oil
• 2 cups chicken broth

Instructions

1. In a large bowl, mix together 1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon paprika.
2. Dredge the squirrel pieces in the flour mixture until fully coated.
3. Heat 1 cup vegetable oil in a large skillet over medium-high heat until hot but not smoking.
4. Fry the squirrel pieces in the hot oil, turning occasionally, until golden brown and cooked through, about 10 minutes per side.
5. Remove the squirrel from the skillet and set aside. Drain all but 2 tablespoons of the oil from the skillet.
6. Sprinkle 2 tablespoons of the remaining flour mixture into the skillet. Cook over medium heat, stirring constantly, for 1 minute.
7. Gradually whisk in 2 cups chicken broth. Bring to a simmer, stirring constantly, until the gravy thickens, about 5 minutes.
8. Return the squirrel pieces to the skillet, turning to coat in the gravy. Simmer for 5 minutes to heat through.

The crispy exterior of the squirrel paired with the rich, savory gravy creates a dish that’s unexpectedly refined, perfect for impressing guests with your adventurous cooking skills.

Tip: For an extra crispy coating, let the dredged squirrel pieces sit on a wire rack for 10 minutes before frying.

Squirrel and Dumplings

There’s something undeniably comforting about a bowl of squirrel and dumplings, a classic dish that brings the rustic flavors of the countryside right to your table.

Ingredients

• 1 squirrel, cleaned and cut into serving pieces
• 4 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted
• 1 small onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced

Instructions

1. In a large pot, combine the squirrel pieces, water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the squirrel is tender.
2. While the squirrel cooks, prepare the dumplings. In a medium bowl, mix together the flour, baking powder, and 1/2 teaspoon salt. Stir in the milk and melted butter until just combined.
3. Add the onion, carrots, and celery to the pot with the squirrel. Increase heat to medium and bring the broth back to a simmer.
4. Drop the dumpling dough by tablespoonfuls onto the simmering broth. Cover and cook for 15 minutes without lifting the lid.
5. Serve hot, with the tender squirrel, vegetables, and fluffy dumplings in each bowl.

The dumplings soak up the rich, savory broth, creating a perfect balance of textures that’s hearty and satisfying.

Tip: For an extra layer of flavor, brown the squirrel pieces in a little oil before adding water to the pot.

Grilled Squirrel Kabobs

Grilled Squirrel Kabobs are a unique twist on classic skewers, offering a gamey flavor that’s perfectly balanced with sweet and smoky notes. Ideal for adventurous home cooks looking to try something new on the grill.

Ingredients

• 2 squirrels, cleaned and cut into 1-inch pieces
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp soy sauce, 2 tbsp honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the squirrel pieces to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F).
4. Thread the marinated squirrel, bell pepper, and onion onto skewers, alternating between ingredients.
5. Grill the kabobs for 10-12 minutes, turning occasionally, until the squirrel is cooked through and the vegetables are slightly charred.

The combination of honey and smoked paprika gives these kabobs a caramelized exterior with a hint of smokiness, making them a standout at any barbecue.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Squirrel Pot Pie

There’s something irresistibly comforting about a pot pie, and this Squirrel Pot Pie is a rustic twist on the classic that’s sure to warm your soul.

Ingredients

• 2 squirrels, cleaned and cut into serving pieces
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup diced onions
• 1/4 cup frozen peas
• 2 cups chicken broth
• 1 pie crust (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F. In a bowl, mix the all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge the squirrel pieces in this mixture.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Brown the squirrel pieces on all sides, then remove and set aside.
3. In the same skillet, add the diced carrots, potatoes, and onions. Cook until the onions are translucent, about 5 minutes.
4. Return the squirrel to the skillet. Add 2 cups chicken broth and bring to a simmer. Cover and cook for 45 minutes, or until the squirrel is tender.
5. Stir in the frozen peas, then transfer the mixture to a pie dish. Cover with the pie crust, crimping the edges to seal. Cut a few slits in the top to vent.
6. Bake at 375°F for 25 minutes, or until the crust is golden brown.

The tender squirrel meat paired with the flaky crust creates a delightful contrast that’s both hearty and refined.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Braised Squirrel with Mushrooms

Braised squirrel with mushrooms is a rustic, hearty dish that brings a touch of the wild to your dinner table, perfect for those looking to explore traditional game recipes.

Ingredients

• 1 squirrel, cleaned and cut into serving pieces
• 2 cups wild mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup chicken stock
• 1/2 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium heat. Add squirrel pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same skillet, add onion and garlic, sautéing until translucent, about 3 minutes.
3. Add mushrooms, cooking until they begin to soften, about 5 minutes.
4. Return squirrel to the skillet. Pour in chicken stock and white wine, then sprinkle with salt, black pepper, and thyme leaves.
5. Bring to a simmer, then cover and reduce heat to low. Braise for 1 hour, or until squirrel is tender.

The slow braising process tenderizes the squirrel beautifully, while the mushrooms absorb the rich, savory flavors of the broth, creating a dish that’s deeply satisfying.

Tip: For an extra layer of flavor, try adding a splash of balsamic vinegar to the skillet when sautéing the mushrooms.

Squirrel Jerky

Looking for a unique twist on traditional jerky? This squirrel jerky recipe offers a wild flavor that’s surprisingly easy to make at home.

Ingredients

• 2 lbs squirrel meat, thinly sliced
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. In a large bowl, combine 1/2 cup soy sauce, 1/4 cup Worcestershire sauce, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Mix well to create the marinade.
2. Add the squirrel meat to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 8 hours, or overnight for best results.
3. Preheat your oven to 175°F. Remove the meat from the marinade and pat dry with paper towels.
4. Arrange the meat strips on a wire rack placed over a baking sheet, making sure they don’t overlap.
5. Bake for 4-6 hours, or until the jerky is dry and firm but still slightly pliable.

The combination of Worcestershire and soy sauce gives this squirrel jerky a deep, umami-rich flavor that’s hard to resist. Perfect for your next outdoor adventure or as a protein-packed snack.

Tip: For an extra kick, increase the cayenne pepper to 1/2 tsp.

Squirrel Gumbo

Dive into the heart of Southern cooking with this rustic Squirrel Gumbo, a dish that’s as adventurous as it is comforting.

Ingredients

• 2 squirrels, cleaned and cut into pieces
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp thyme
• 1 bay leaf
• 2 cups okra, sliced
• Cooked rice, for serving

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the squirrel pieces and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, whisk the flour into the oil to make a roux. Cook, stirring constantly, until the roux is a dark chocolate color, about 15 minutes.
3. Add the onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are soft, about 5 minutes.
4. Slowly pour in the chicken broth, stirring to combine with the roux. Add the diced tomatoes, salt, black pepper, cayenne pepper, thyme, and bay leaf. Bring to a simmer.
5. Return the squirrel pieces to the pot. Cover and simmer for 1 hour, or until the squirrel is tender.
6. Add the okra and simmer for another 10 minutes. Remove the bay leaf before serving.
7. Serve the gumbo over cooked rice.

The deep, nutty roux and tender squirrel make this gumbo a standout, offering a taste of the wild with every spoonful.

Tip: For an even richer flavor, let the gumbo sit overnight before reheating and serving.

Roasted Squirrel with Herbs

Discover the rustic charm of this Roasted Squirrel with Herbs, a dish that brings a touch of the wild to your table with minimal fuss and maximum flavor.

Ingredients

• 1 whole squirrel, cleaned and dressed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken stock

Instructions

1. Preheat your oven to 375°F.
2. Rub the squirrel all over with olive oil, then season with salt and black pepper.
3. In a small bowl, mix together rosemary, thyme, and minced garlic. Rub this herb mixture all over the squirrel.
4. Place the squirrel in a roasting pan and pour chicken stock into the bottom of the pan.
5. Roast in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F and the skin is crispy and golden.
6. Let rest for 10 minutes before carving.

The combination of fresh herbs and garlic creates a fragrant crust that locks in the squirrel’s natural juices, making every bite tender and flavorful.

Tip: For an extra crispy skin, broil the squirrel for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Squirrel Tacos

Who says tacos have to be traditional? These squirrel tacos bring a wild twist to taco night, offering a gamey flavor that’s surprisingly delicious when paired with the right spices.

Ingredients

• 2 squirrels, cleaned and quartered
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F).
2. Rub the squirrel pieces with olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1/2 tsp cumin.
3. Grill or pan-sear the squirrel for about 5 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.
4. Remove from heat and let rest for 5 minutes, then shred the meat off the bones.
5. Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
6. Assemble the tacos by placing shredded squirrel meat on each tortilla, then topping with shredded lettuce, diced tomatoes, and chopped cilantro. Serve with lime wedges on the side.

The secret to these tacos is the smoky, gamey flavor of the squirrel, which pairs perfectly with the freshness of the cilantro and lime. It’s a bold choice that pays off with every bite.

Tip: For an extra flavor boost, marinate the squirrel pieces in the seasoning mix and olive oil for an hour before cooking.

Squirrel Chili

Warm up with this hearty Squirrel Chili, a rustic and flavorful dish that brings a wild twist to your dinner table.

Ingredients

• 2 squirrels, cleaned and cut into pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the squirrel pieces and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, garlic, and green bell pepper. Cook until softened, about 5 minutes.
3. Return the squirrel to the pot. Add the diced tomatoes, kidney beans, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the squirrel is tender.
5. Remove the squirrel pieces, shred the meat, and return it to the pot. Simmer uncovered for an additional 10 minutes to thicken the chili.

This Squirrel Chili stands out with its rich, gamey flavor balanced by the smokiness of paprika and the heartiness of beans. It’s a conversation starter that’s as delicious as it is unique.

Tip: For an extra depth of flavor, toast the chili powder and cumin in a dry skillet for 1 minute before adding them to the pot.

Squirrel Soup with Vegetables

Warm up with a bowl of this rustic Squirrel Soup with Vegetables, a hearty and flavorful dish that brings a touch of the wild to your table.

Ingredients

• 1 squirrel, cleaned and cut into pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 2 potatoes, diced
• 1 cup frozen peas

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the squirrel pieces and brown on all sides, about 5 minutes.
2. Add the onion, carrots, and celery to the pot. Cook until the vegetables begin to soften, about 5 minutes.
3. Pour in the chicken broth, then add the salt, black pepper, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Add the potatoes and continue to simmer until the potatoes are tender and the squirrel meat is falling off the bone, about 30 minutes.
5. Stir in the frozen peas and cook for an additional 5 minutes until heated through.
6. Remove the bay leaf before serving. The slow simmering melds the flavors beautifully, creating a soup that’s rich in taste and comforting in texture.

Tip: For an extra layer of flavor, try roasting the squirrel pieces in the oven at 400°F for 20 minutes before adding them to the pot.

Smoked Squirrel

Smoked squirrel might sound like a wild card, but trust us, it’s a game-changer for your next backyard BBQ with its rich, smoky flavors.

Ingredients

• 2 squirrels, cleaned and quartered
• 1/4 cup olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup applewood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F. While heating, pat the squirrels dry with paper towels.
2. In a small bowl, mix together 1/4 cup olive oil, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper to create a rub.
3. Generously coat the squirrels with the rub, ensuring all pieces are evenly covered.
4. Place the soaked applewood chips in the smoker. Arrange the squirrels on the smoker rack, leaving space between each piece.
5. Smoke for 3 hours, or until the meat is tender and pulls away easily from the bone. Check occasionally to ensure the smoker maintains a steady temperature.

The slow smoking process infuses the squirrel with a deep, woodsy aroma and a melt-in-your-mouth tenderness that’s surprisingly sophisticated.

Tip: For an extra layer of flavor, baste the squirrels with a mix of apple cider vinegar and honey during the last 30 minutes of smoking.

Squirrel and Wild Rice Casserole

Embrace the rustic charm of the wilderness with this Squirrel and Wild Rice Casserole, a hearty dish that brings the forest to your table.

Ingredients

• 1 squirrel, cleaned and cut into serving pieces
• 1 cup wild rice
• 2 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Instructions

1. Preheat your oven to 375°F and grease a casserole dish with olive oil.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the squirrel pieces and brown on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, sauté the diced onion and minced garlic until translucent, about 3 minutes. Add the sliced mushrooms and cook for another 2 minutes.
4. Stir in the wild rice, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp thyme, coating the rice with the flavors.
5. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until the rice is tender.
6. Return the squirrel pieces to the skillet, mix well, and transfer everything to the prepared casserole dish.
7. Drizzle the heavy cream over the top and bake at 375°F for 20 minutes, until bubbly and slightly golden.

The combination of tender squirrel, nutty wild rice, and creamy sauce creates a dish that’s unexpectedly luxurious, perfect for impressing guests at your next dinner party.

Tip: For an extra layer of flavor, toast the wild rice in a dry skillet before cooking until it starts to pop.

Squirrel Fricassee

Dive into the rustic charm of this Squirrel Fricassee, a hearty dish that brings a touch of the wild to your dinner table with its rich flavors and tender meat.

Ingredients

• 2 squirrels, cleaned and cut into serving pieces
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. In a shallow dish, mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge the squirrel pieces in the flour mixture, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the squirrel pieces and brown on all sides, about 5 minutes total. Remove and set aside.
3. In the same skillet, add the onion and garlic, sautéing until soft, about 3 minutes.
4. Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the skillet. Stir in the thyme and bay leaf.
5. Return the squirrel pieces to the skillet. Bring to a simmer, then cover and cook on low heat for 1 hour, or until the meat is tender.
6. Remove the squirrel pieces and keep warm. Discard the bay leaf. Stir the heavy cream into the skillet and simmer for 2 minutes to thicken the sauce.
7. Pour the sauce over the squirrel pieces and sprinkle with fresh parsley before serving.

The slow simmering in white wine and herbs tenderizes the squirrel meat beautifully, while the cream adds a luxurious finish to this woodland classic.

Tip: For an extra layer of flavor, marinate the squirrel pieces in the wine and herbs overnight before cooking.

Squirrel Sausage

Discover the rustic charm of homemade Squirrel Sausage, a unique twist on traditional sausage that brings a gamey depth to your breakfast table.

Ingredients

• 2 lbs ground squirrel meat
• 1/2 cup cold water
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• Natural hog casings, soaked in water

Instructions

1. In a large bowl, combine the ground squirrel meat with 1/2 cup cold water, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried sage, 1/2 tsp dried thyme, and 1/4 tsp cayenne pepper. Mix thoroughly until the spices are evenly distributed.
2. Prepare your sausage stuffer and attach the hog casings. Fill the casings with the meat mixture, twisting into 4-inch links.
3. Heat a skillet over medium heat and cook the sausages for about 5 minutes on each side, or until they reach an internal temperature of 160°F and are golden brown.

The key to this recipe’s standout flavor is the perfect balance of sage and thyme, which complements the squirrel meat’s natural gaminess without overpowering it.

Tip: For an extra flavor boost, let the mixed sausage meat rest in the refrigerator overnight before stuffing and cooking.

Squirrel Meatballs

These squirrel meatballs are a game-changer, offering a wild twist on a classic comfort food that’s sure to impress at any dinner table.

Ingredients

• 1 lb ground squirrel meat
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup milk
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a large bowl, combine the ground squirrel meat, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Mix gently until just combined.
3. Add the milk to the mixture and stir until the ingredients are evenly distributed. The milk helps to keep the meatballs moist.
4. Shape the mixture into 1-inch balls and place them on the prepared baking sheet.
5. Drizzle the meatballs with 2 tbsp olive oil and bake for 20-25 minutes, or until they are golden brown and cooked through.

The unique, slightly nutty flavor of squirrel meat pairs wonderfully with the Parmesan and garlic, creating a meatball that’s both rustic and refined.

Tip: For an extra crispy exterior, broil the meatballs for the last 2-3 minutes of cooking.

Squirrel Pasta

Who says pasta night can’t have a wild twist? This Squirrel Pasta brings a gamey depth to your table that’s surprisingly delightful.

Ingredients

• 1 lb squirrel meat, cleaned and cut into bite-sized pieces
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add squirrel meat and cook until browned on all sides, about 5 minutes.
3. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Stir in heavy cream, Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer for 3 minutes until the sauce thickens slightly.
5. Add the cooked fettuccine to the skillet and toss to coat evenly with the sauce. Cook for another 2 minutes to allow the pasta to absorb the flavors.
6. Garnish with chopped fresh parsley before serving.

The rich, nutty flavor of squirrel meat pairs unexpectedly well with the creamy Parmesan sauce, creating a pasta dish that’s both rustic and refined.

Tip: For the best texture, ensure the squirrel meat is cooked just until tender—overcooking can make it tough.

Conclusion

We hope this roundup of 18 Savory Squirrel Recipes has inspired you to explore the delicious possibilities of cooking with squirrel. Whether you’re a seasoned hunter or just curious about wild game, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!