Squirrels are among the most abundant and accessible wild mammals in the United States, where these critters are part of a robust hunting tradition. Hunting squirrels helps keep their population under control, especially if you live near the woods. Plus, it’s a great way to introduce your children to hunting.

Squirrel meat doesn’t taste bad either. It’s white and textured, with a mild flavor profile that resembles a mix of chicken and rabbit. Squirrel meat is great for casseroles, but you can do lots of other things with it.

Check out these delicious squirrel recipes you’ll enjoy once squirrel hunting season comes around:

1. Squirrel stew with paprika and greens

Squirrel is best stewed or casseroled to bring out and elevate its flavor. This hearty stew is made tastier because of the smokey flavor of paprika. Here’s how to do it:

Ingredients for 8 servings:

• 3 squirrels, gutted and cut into pieces
• 3 garlic cloves, minced
• 4 cups leafy green vegetables (e.g., kale, Swiss chard, collard greens)
• 2 cups sliced onions
• 2 cups whole peeled tomatoes, torn into large pieces
• 1 cup white wine
• 1/3 cup olive oil
• 1/4 cup cider vinegar
• 1 tablespoon tomato paste
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Ground black pepper
• Kosher salt
• Whole-wheat flour
• Water

Preparation:

1. Season the squirrel pieces with salt. Dust in flour.
2. Heat olive oil in a large lidded pot over medium-high heat. Brown the squirrels in batches. Transfer to a plate and set aside.
3. Add onions to the same pot. Saute for 6–8 minutes or until they just begin to brown.
4. Add garlic and cook for another minute. Add tomato paste and cook for 2–3 minutes, stirring often.
5. Add white wine, vinegar, a quart of water, oregano, pepper flakes, paprika, tomatoes and fried squirrel.
6. Mix well and bring to a simmer. Add salt to taste. Cook for 90 minutes.
7. Once done, fish out the squirrel pieces. Pull the meat off the bone and return them to the pot. Add leafy greens and cook for 10 minutes or until wilted.
8. Adjust the flavor with more salt, black pepper and vinegar. Serve with crusty bread.

2. Slow cooker squirrel and veggies

This slow-cooked squirrel is camp cooking at its tastiest: meaty morsels of squirrel meat so tender they literally fall right off the bone. This is also an ideal dish for anyone learning to cook with squirrel meat.

Ingredients for 4 servings:

• 4 large non-GMO potatoes, cut into small chunks
• 3 squirrels, gutted and cut into pieces
• 2 cloves garlic
• 1 large green bell pepper, cut into chunks
• 1 onion, cut into chunks
• 4 cups chicken broth
• 2 cups baby carrots
• 2 tablespoons flour
• Ground black pepper
• Kosher salt
• Water

Preparation:

1. To a slow cooker, add the onion, carrots, potatoes, bell pepper and garlic. Add salt and pepper to taste.
2. Place the squirrel pieces on top of the vegetables. Pour in the chicken broth, then add water until all of the ingredients are covered completely.
3. Cover and cook over high heat for 6 hours.
4. Stir the flour into the mixture and cook for another 2 hours. Serve immediately.

3. Squirrel pot pie

Squirrel meat makes a wonderful filling for pot pie as well. The beer contrasts nicely with the herbs and confers a full-bodied sweetness to the meat. Here’s how you can whip up this dish yourself:

Ingredients for 4 servings:

• 1 1/2 pounds squirrel meat
• 5 garlic cloves, minced
• 4 sprigs fresh thyme, chopped
• 3 celery stalks, finely chopped
• 2 carrots, finely chopped
• 1 large egg
• 1 large onion, finely chopped
• 1 sprig fresh rosemary, chopped
• 1 can chopped tomatoes
• 1 pie crust for a 9-inch pie
• 5 cups beef broth
• 2 cups beer
• 4 cup chopped flat-leaf parsley
• 2 tablespoons olive oil, plus more as needed
• 1 tablespoon whole-wheat flour
• 1 tablespoon kosher salt
• 1 1/2 teaspoons ground black pepper

Preparation:

1. Heat an oven to 400 F. Cut squirrel meat into 1/2-inch pieces. Place in a bowl and toss with flour.
2. Heat olive oil in a large lidded pot over medium-high heat.
3. Brown the squirrels in batches. Transfer to a plate lined with a paper towel to drain the oil.
4. Add the onion, celery stalks and carrots to the same pot. Season to taste with salt. Cook for 5 minutes.
5. Add the garlic and cook for 2 more minutes. Return the squirrel meat to the pan. Add the beef broth, beer and tomatoes. Scrape the bottom of the pan to loosen up any stuck brown bits. Bring to a boil.
6. Once boiling, add the chopped herbs. Season to taste with black pepper.
7. Reduce the heat. Cook for 1 hour or until the mixture thickens.
8. Pour the squirrel mixture into a pie dish and let cool. Place the pie shell over the mixture. Pinch the edges to seal.
9. Crack the egg into a small bowl. Add a tablespoon of water and beat. Brush this mixture over the crust.
10. Cut three 1/2-inch vents into the center of the pie. Bake for 30–40 minutes. Let cool before serving.

4. Braised squirrel with horseradish mash

Squirrel meat isn’t just for comfort dishes like pies and casseroles. If you want to impress your dinner party, try this braised squirrel with horseradish mash and sprout tops recipe.

Ingredients for 4 servings:

• 6 squirrels, gutted and halved
• 4 non-GMO potatoes, peeled and roughly chopped
• 2 sprout tops, leaves shredded
• 1 head of celery, diced
• 1 leek, diced
• 1/2 head of garlic, peeled and chopped
• 1/4 bunch fresh rosemary
• 1/4 bunch fresh thyme
• 3 cups red wine
• 1/2 cup roasted hazelnuts, roughly chopped
• 1/4 cup heavy cream
• 4 1/2 tablespoons butter, divided
• 1 tablespoon freshly grated horseradish
• Whole-wheat flour
• Olive oil
• Salt
• Ground black pepper

Preparation:

1. Place the squirrel pieces in a deep tray or dish. Pour red wine and add thyme and rosemary. Cover and let marinate in the refrigerator for a few hours.
2. Once done, remove the squirrel pieces and pat them dry with paper towels. Save the marinade. Lightly dust the squirrel pieces with flour.
3. Heat olive oil in a casserole pan. Brown the squirrel pieces in batches. Transfer to a plate and set aside.
4. Add garlic, leek and celery. Allow to color slightly, then add the fried squirrel pieces.
5. Add the marinade. Let simmer and reduce by about two-thirds. Add chicken stock and bring to a boil.
6. Preheat the oven to 190 F.
7. Once boiling, skim off any residue on the surface of the braising liquid. Cover the pan and cook in the oven for 4–6 hours. When cooked through, the meat should fall off the bone.
8. Let cool, then take the squirrel pieces out of the liquid. Place on a baking tray and cover with foil.
9. Strain the braising liquid through a sieve into a clean saucepan. Place back on the heat and allow it to reduce down until it becomes thick. Add hazelnuts. Keep warm until ready to serve.
10. Meanwhile, boil the potatoes in a large pan of salted water until tender. Drain and return them to the pan. Mash with the cream, 3 1/2 tablespoons of butter and horseradish until smooth.
11. Saute the sprout tops in a pan with the remaining butter. Season to taste with salt and pepper.
12. Divide the squirrel pieces among plates. Serve with the horseradish mash, greens and hazelnut sauce.

Squirrels are everywhere, and they also happen to be pretty delicious. Bag yourself a few and try any of the easy squirrel recipes listed above.

Sources:

TheMeatEater.com

SurvivalSullivan.com