From Forest to Feast: The Ultimate Guide to Cooking Squirrel

Squirrel, often overlooked as a culinary option, can be a surprisingly delicious and sustainable source of protein. While not as common as chicken or beef, squirrel meat, when prepared correctly, offers a unique, nutty flavor that many find appealing. This comprehensive guide will walk you through every step of preparing and cooking squirrel, from sourcing and cleaning to various cooking methods and delicious recipes. Whether you’re a seasoned hunter or a curious cook looking for a new culinary adventure, this article will provide you with the knowledge and confidence to turn squirrel into a delightful meal.

Is Eating Squirrel Safe?

Before diving into the cooking process, it’s crucial to address the safety aspect of consuming squirrel. Wild animals can carry diseases and parasites, so taking necessary precautions is paramount.

* **Sourcing:** The best way to ensure the safety of your squirrel meat is to harvest it yourself through hunting. This allows you to inspect the animal before processing it. If purchasing from a butcher or game processor, ensure they adhere to proper handling and hygiene standards.
* **Season:** Avoid hunting or consuming squirrels during warmer months (late spring to early fall) in areas where tularemia (rabbit fever) is prevalent. While squirrels can carry the disease year-round, the risk is higher when ticks and other insects are more active. Look for a healthy looking squirrel with no signs of sickness or lethargy. Avoid any squirrel that appears sickly, emaciated, or acts strangely.
* **Proper Handling:** Always wear gloves when handling raw squirrel to prevent potential disease transmission. Wash your hands thoroughly with soap and water after handling the animal, even if you wore gloves.
* **Thorough Cooking:** Cooking squirrel to an internal temperature of 165°F (74°C) will kill most harmful bacteria and parasites. Use a meat thermometer to ensure proper doneness.
* **Mad Squirrel Disease (Rare):** Although rare, squirrels can be affected by prion diseases, similar to mad cow disease in cattle. Symptoms include erratic behavior and loss of coordination. Avoid consuming any squirrel exhibiting these signs. Report any sightings to the local fish and game department.

If you follow these safety guidelines, eating squirrel can be a safe and enjoyable experience.

Sourcing Your Squirrel: Hunting vs. Purchasing

There are two primary ways to obtain squirrel meat: hunting or purchasing.

**Hunting:**

Hunting is the most common way to acquire squirrel. It requires a hunting license and a good understanding of local hunting regulations. Here’s a breakdown:

* **Regulations:** Familiarize yourself with your state or local hunting regulations regarding squirrel hunting season, bag limits, legal hunting methods (firearms, archery, trapping), and any restricted hunting areas. Contact your local Department of Natural Resources (DNR) or Fish and Wildlife agency for the most up-to-date information.
* **Gear:** Essential hunting gear includes a firearm (typically a .22 rifle or shotgun), ammunition, hunting clothes (camouflage is helpful), a hunting license, and a game bag or backpack to carry your harvested squirrels. Binoculars can also be useful for spotting squirrels.
* **Hunting Techniques:** Squirrels are typically hunted in wooded areas with plenty of trees, nuts, and acorns. Common hunting techniques include still hunting (slowly walking through the woods and looking for squirrels), stand hunting (waiting in a concealed location near a squirrel feeding area), and using a squirrel call to attract squirrels.
* **Ethical Hunting:** Always practice ethical hunting principles. Take clean shots to ensure a quick and humane kill. Properly handle and care for your harvested game.

**Purchasing:**

While less common, you may be able to purchase squirrel meat from specialty butchers or game processors. If purchasing, consider the following:

* **Source:** Inquire about the source of the squirrel meat. Ensure it comes from a reputable and licensed supplier.
* **Inspection:** Inspect the meat for any signs of spoilage or contamination. The meat should have a fresh, slightly gamey odor and a healthy appearance.
* **Legality:** Verify that it is legal to buy and sell squirrel meat in your area. Some regions may have restrictions or prohibitions.

## Preparing Your Squirrel for Cooking: A Step-by-Step Guide

Once you have your squirrel, proper preparation is key to removing any gamey flavors and ensuring a tender and palatable dish. This process involves skinning, gutting, and cleaning the squirrel.

**Tools You’ll Need:**

* Sharp Knife (a skinning knife or pocketknife works well)
* Gloves (disposable or reusable)
* Cutting Board
* Clean Water Source
* Game Bags (optional)
* Meat Thermometer

**Step 1: Skinning the Squirrel**

There are several methods for skinning a squirrel, but the following is a common and effective technique:

1. **Make the Initial Cuts:** Place the squirrel on its back on the cutting board. Using your sharp knife, make a shallow cut through the skin on the inside of each hind leg, just above the hock (ankle) joint. Then, make a cut connecting these two incisions, running along the inside of the legs toward the tail.
2. **Separate the Skin:** Carefully peel the skin away from the meat around the incisions on the hind legs. Work your fingers underneath the skin to loosen it further.
3. **Pull Off the Skin:** Grip the hind legs firmly and pull the skin downwards towards the head. With a little effort, the skin should peel off like a sock, turning inside out as it goes. You may need to use your knife to help separate the skin around the front legs and the tail. For the tail, you can either cut it off or leave it attached to the skin. Many hunters will pull the tailbone out of the tail, which can help to pull the hide further down.
4. **Remove the Head:** Once the skin is removed, cut off the head of the squirrel.

**Step 2: Gutting the Squirrel**

1. **Make the Incision:** Turn the squirrel onto its back again. Carefully make a shallow incision through the belly skin, starting just below the breastbone and extending down to the vent (anus). Be careful not to puncture the intestines.
2. **Open the Cavity:** Gently insert two fingers into the incision and carefully open the abdominal cavity. Use your knife to extend the incision if necessary.
3. **Remove the Organs:** Reach inside the cavity and carefully detach the internal organs. Remove them in one piece if possible. Pay attention to the scent glands located in the groin area and try not to puncture them. These glands can release a musky odor that can taint the meat.
4. **Inspect for Anomalies:** Examine the internal organs for any signs of disease or abnormalities. If you find anything unusual, discard the squirrel.

**Step 3: Cleaning the Squirrel**

1. **Rinse Thoroughly:** Rinse the squirrel inside and out with cold, clean water. Remove any remaining blood, hair, or debris.
2. **Remove Scent Glands (Optional):** Some hunters recommend removing the scent glands located in the armpits of the squirrel. These glands can sometimes contribute to a gamey flavor. To remove them, make a small incision around each gland and carefully pull it out.
3. **Soaking (Optional):** Soaking the squirrel in saltwater or milk overnight in the refrigerator can help to draw out any remaining blood and reduce the gamey flavor. This is an optional step, but some people find it beneficial. You can also use a solution of vinegar and water (about 1 tablespoon of vinegar per quart of water).
4. **Pat Dry:** After rinsing or soaking, pat the squirrel dry with paper towels.

**Step 4: Quartering or Portioning the Squirrel**

Before cooking, it’s helpful to quarter or portion the squirrel into smaller pieces. This makes it easier to cook evenly and serve.

1. **Separate the Legs:** Use your knife to separate the hind legs and front legs from the body. Cut through the joints to make this easier.
2. **Cut the Body:** Cut the body into two or three pieces, depending on the size of the squirrel. You can cut it across the rib cage or between the ribs. A cleaver or heavy knife might be helpful for this step.

Your squirrel is now properly prepared and ready to be cooked!

## Cooking Methods for Squirrel: From Braising to Frying

Squirrel meat can be cooked using a variety of methods. Due to its lean nature, it often benefits from slow, moist cooking techniques to tenderize the meat. Here are some popular methods:

**1. Braising:**

Braising is an excellent method for tenderizing tough cuts of meat, making it ideal for squirrel. This involves searing the meat and then simmering it in liquid for an extended period.

* **Steps:**
1. **Sear the Squirrel:** Heat oil or butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the squirrel pieces with salt, pepper, and any other desired spices (such as garlic powder, onion powder, or paprika). Sear the squirrel on all sides until browned.
2. **Add Aromatics:** Remove the squirrel from the pot and set aside. Add chopped onions, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. You can also add minced garlic and herbs like thyme or rosemary.
3. **Deglaze the Pot:** Pour in a liquid, such as chicken broth, beef broth, or red wine, to deglaze the pot. Scrape the bottom of the pot to loosen any browned bits (fond).
4. **Return the Squirrel:** Return the squirrel pieces to the pot. The liquid should cover about two-thirds of the meat. Add any additional herbs or spices, such as bay leaves or peppercorns.
5. **Simmer:** Bring the liquid to a simmer, then reduce the heat to low. Cover the pot tightly and simmer for 1.5-2 hours, or until the squirrel is very tender. Check the liquid level periodically and add more if needed.
6. **Serve:** Remove the squirrel from the pot and shred the meat with two forks. Serve the braised squirrel with the braising liquid and your favorite sides, such as mashed potatoes, rice, or vegetables.

**2. Stewing:**

Stewing is similar to braising but involves cutting the meat into smaller pieces and cooking it in a larger amount of liquid.

* **Steps:**
1. **Cut the Squirrel:** Cut the squirrel into smaller, bite-sized pieces.
2. **Sear the Squirrel (Optional):** You can sear the squirrel pieces in a pot with oil or butter before adding the other ingredients, but this step is optional.
3. **Add Vegetables and Aromatics:** Add chopped vegetables, such as potatoes, carrots, onions, and celery, to the pot. You can also add garlic, herbs, and spices to your liking.
4. **Add Liquid:** Pour in a liquid, such as chicken broth, beef broth, or water, to cover the ingredients. You can also add a can of diced tomatoes or tomato paste for extra flavor.
5. **Simmer:** Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the squirrel and vegetables are tender. Check the liquid level periodically and add more if needed.
6. **Thicken (Optional):** If you want a thicker stew, you can thicken it by mixing a tablespoon or two of cornstarch with cold water and stirring it into the stew during the last 30 minutes of cooking.
7. **Serve:** Serve the squirrel stew hot with crusty bread or biscuits.

**3. Roasting:**

Roasting can be a good option for younger, more tender squirrels. However, it’s important to keep the squirrel moist to prevent it from drying out.

* **Steps:**
1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Prepare the Squirrel:** Rinse the squirrel and pat it dry. Season it with salt, pepper, and any other desired spices. You can also stuff the cavity with herbs, garlic, or vegetables.
3. **Add Moisture:** Place the squirrel in a roasting pan and add a cup or two of chicken broth or water to the bottom of the pan. This will help to create steam and keep the squirrel moist. You can also cover the squirrel with bacon strips to add flavor and moisture.
4. **Roast:** Cover the roasting pan with foil and roast the squirrel for 1-1.5 hours. Remove the foil during the last 30 minutes of cooking to allow the skin to brown. Check the internal temperature of the squirrel with a meat thermometer. It should reach 165°F (74°C).
5. **Rest:** Remove the squirrel from the oven and let it rest for 10-15 minutes before carving.
6. **Serve:** Serve the roasted squirrel with roasted vegetables, potatoes, or rice.

**4. Frying:**

Frying can be a quick and easy way to cook squirrel, but it’s best suited for younger, more tender squirrels. Older squirrels can become tough and dry when fried.

* **Steps:**
1. **Prepare the Squirrel:** Cut the squirrel into smaller pieces. Season it with salt, pepper, and any other desired spices. You can also dredge the squirrel in flour or cornmeal for a crispier coating.
2. **Heat Oil:** Heat oil in a large skillet over medium-high heat. The oil should be deep enough to cover the squirrel pieces.
3. **Fry the Squirrel:** Carefully place the squirrel pieces in the hot oil and fry them until they are golden brown and cooked through, about 8-10 minutes per side. Turn the squirrel pieces occasionally to ensure even cooking.
4. **Drain:** Remove the squirrel from the skillet and drain it on paper towels to remove any excess oil.
5. **Serve:** Serve the fried squirrel hot with your favorite sides, such as mashed potatoes, gravy, coleslaw, or biscuits.

**5. Grilling:**

Grilling is another cooking method that is best suited for younger, more tender squirrels. It imparts a smoky flavor to the meat.

* **Steps:**
1. **Prepare the Squirrel:** Marinate the squirrel pieces for several hours or overnight in your favorite marinade. This will help to tenderize the meat and add flavor. Options include a simple mixture of olive oil, lemon juice, garlic, and herbs, or a more complex barbecue sauce.
2. **Preheat Grill:** Preheat your grill to medium heat.
3. **Grill the Squirrel:** Place the squirrel pieces on the grill and cook them for about 5-7 minutes per side, or until they are cooked through and have grill marks. Turn the squirrel pieces occasionally to ensure even cooking. Baste the squirrel with the marinade during the last few minutes of cooking.
4. **Serve:** Serve the grilled squirrel hot with your favorite sides, such as grilled vegetables, corn on the cob, or potato salad.

## Delicious Squirrel Recipes to Try

Now that you know how to prepare and cook squirrel, here are a few delicious recipes to get you started:

**1. Squirrel and Dumplings:**

This classic comfort food is a great way to showcase the flavor of squirrel. It’s similar to chicken and dumplings, but with a unique twist.

* **Ingredients:**
* 1-2 squirrels, prepared and quartered
* 4 cups chicken broth
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* For the Dumplings:
* 1 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup milk
* 2 tablespoons shortening or butter, melted
* **Instructions:**
1. In a large pot or Dutch oven, combine the squirrel, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the squirrel is very tender.
2. While the squirrel is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted shortening or butter and stir until just combined. Do not overmix.
3. Once the squirrel is tender, drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through.
4. Serve the squirrel and dumplings hot.

**2. Brunswick Stew with Squirrel:**

Brunswick stew is a hearty and flavorful stew traditionally made with squirrel or rabbit. This recipe incorporates squirrel for a unique and delicious twist on the classic dish.

* **Ingredients:**
* 1-2 squirrels, prepared and cut into bite-sized pieces
* 6 cups chicken broth
* 1 large onion, chopped
* 2 cups corn kernels (fresh, frozen, or canned)
* 2 cups lima beans (fresh, frozen, or canned)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 cup barbecue sauce
* 1/4 cup Worcestershire sauce
* 1 teaspoon hot sauce (optional)
* Salt and pepper to taste
* **Instructions:**
1. In a large pot or Dutch oven, combine the squirrel, chicken broth, onion, corn, lima beans, diced tomatoes, barbecue sauce, Worcestershire sauce, hot sauce (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the squirrel is very tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
2. Taste and adjust seasonings as needed. Serve the Brunswick stew hot with cornbread or crackers.

**3. Fried Squirrel with Cream Gravy:**

This is a simple but satisfying recipe that highlights the flavor of squirrel. The creamy gravy complements the crispy fried squirrel perfectly.

* **Ingredients:**
* 1-2 squirrels, prepared and cut into serving pieces
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika
* Vegetable oil, for frying
* For the Cream Gravy:
* 2 tablespoons pan drippings (from frying the squirrel)
* 2 tablespoons all-purpose flour
* 2 cups milk
* Salt and pepper to taste
* **Instructions:**
1. In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Dredge the squirrel pieces in the flour mixture, coating them completely.
2. Heat vegetable oil in a large skillet over medium-high heat. Carefully place the squirrel pieces in the hot oil and fry them until they are golden brown and cooked through, about 8-10 minutes per side. Turn the squirrel pieces occasionally to ensure even cooking.
3. Remove the squirrel from the skillet and drain it on paper towels to remove any excess oil.
4. To make the cream gravy, pour off all but 2 tablespoons of the pan drippings from the skillet. Whisk in the flour and cook over medium heat for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the gravy has thickened, about 5-7 minutes.
6. Season the gravy with salt and pepper to taste. Serve the fried squirrel hot, drizzled with cream gravy.

**4. Squirrel Pot Pie:**

A classic pot pie, but with squirrel meat instead of chicken. It’s warm, comforting, and packed with flavor.

* Ingredients:
* 1-2 squirrels, cooked and shredded (braised or stewed methods work well)
* 1 box (14.1 ounces) refrigerated pie crusts
* 1 cup mixed vegetables (frozen or fresh)
* 1/2 cup chopped onion
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 1/2 teaspoon dried thyme
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 egg, beaten (for egg wash)

* Instructions:
1. Preheat oven to 400°F (200°C).
2. In a saucepan, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
3. Stir in flour and cook for 1 minute, whisking constantly.
4. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in shredded squirrel, mixed vegetables, thyme, salt, and pepper.
6. Line a 9-inch pie dish with one pie crust. Pour squirrel mixture into the pie dish.
7. Top with the second pie crust. Cut slits in the top crust to vent steam. Brush with beaten egg.
8. Bake for 30-40 minutes, or until crust is golden brown and filling is bubbly.
9. Let cool slightly before serving.

## Tips for Enhancing the Flavor of Squirrel

* **Marinate:** Marinating squirrel before cooking can help to tenderize the meat and add flavor. Marinades with acidic ingredients, such as vinegar or lemon juice, are particularly effective.
* **Brining:** Brining is another technique that can help to tenderize and moisten the meat. Submerge the squirrel in a saltwater solution (about 1/2 cup of salt per gallon of water) for several hours or overnight.
* **Smoking:** Smoking squirrel imparts a delicious smoky flavor to the meat. Use a smoker or grill with wood chips to smoke the squirrel at a low temperature (around 225°F or 107°C) for several hours.
* **Add Bacon:** Wrapping squirrel in bacon before cooking can help to keep it moist and add flavor. The bacon fat will render and baste the squirrel as it cooks.
* **Use Aromatics:** Adding aromatics, such as onions, garlic, herbs, and spices, to the cooking liquid can enhance the flavor of the squirrel. Experiment with different combinations to find your favorites.

## Conclusion

Cooking squirrel may seem daunting at first, but with the right knowledge and preparation, it can be a rewarding culinary experience. By following the steps outlined in this guide, you can safely and deliciously transform squirrel into a variety of tasty dishes. So, the next time you’re looking for a unique and sustainable protein source, consider giving squirrel a try. You might just be surprised at how much you enjoy it! Remember to always prioritize safety, handle the meat properly, and cook it thoroughly to ensure a healthy and delicious meal. Happy cooking!