Squirrel meat benefits from a low, slow braise to break down its lean, gamey texture. If you have been wondering how to cook squirrels, you have come to the right place for a complete guide. This article covers everything from field dressing to serving a tender, flavorful dish.
Squirrel is a lean, healthy protein that is often overlooked. It is high in protein and low in fat, but it can be tough if not cooked properly. The key is to use moist heat and gentle cooking methods.
Let’s get started with the basics. You will need a fresh squirrel, some basic kitchen tools, and a bit of patience. The reward is a delicious meal that connects you to your food source.
Why Cook Squirrel?
Squirrel meat is a sustainable and ethical choice. It is a wild game meat that is free from hormones and antibiotics. Many hunters consider it a tasty alternative to chicken or rabbit.
The flavor is mild and slightly nutty, with a texture similar to dark chicken meat. When cooked correctly, it is tender and juicy. The biggest mistake is overcooking, which makes it dry and tough.
You can find squirrel in many rural areas or from specialty meat suppliers. Always ensure the meat is fresh and properly handled.
Preparing The Squirrel
Before you cook, you need to prepare the meat. This involves cleaning, skinning, and cutting the squirrel into pieces. Proper preparation removes any gamey taste and ensures even cooking.
Skinning And Cleaning
Start by removing the skin. Use a sharp knife to cut around the legs and tail. Pull the skin away from the meat, working from the back towards the head. Remove the head and discard it.
Next, remove the internal organs. Rinse the cavity with cold water to remove any blood or debris. Pat the meat dry with paper towels.
Cutting Into Pieces
Cut the squirrel into serving-sized pieces. Separate the hind legs, front legs, and the saddle (the back section). The saddle can be left whole or cut into two pieces.
Remove any excess fat or silver skin. This helps reduce any strong gamey flavor. You can also soak the meat in salted water or buttermilk for a few hours to further mellow the taste.
How To Cook Squirrels
Now we get to the main event. There are several methods for cooking squirrel, but the best results come from slow, moist heat. Here is a detailed guide for a classic braised squirrel dish.
Braising Squirrel
Braising is the most reliable method for tender squirrel. It involves searing the meat and then cooking it slowly in a flavorful liquid. This breaks down the connective tissue and keeps the meat moist.
- Season the squirrel pieces with salt, pepper, and your choice of herbs. Thyme, rosemary, and bay leaf work well.
- Heat a tablespoon of oil or butter in a heavy pot or Dutch oven over medium-high heat.
- Sear the squirrel pieces on all sides until golden brown. This adds flavor and color. Do not crowd the pot; work in batches if needed.
- Remove the meat and set aside. Add chopped onions, carrots, and celery to the pot. Cook for 5 minutes until softened.
- Add minced garlic and cook for 1 minute more.
- Pour in about 1 cup of chicken broth or water. Scrape the bottom of the pot to release any browned bits.
- Return the squirrel pieces to the pot. Add enough liquid to cover the meat halfway. You can use broth, wine, or a combination.
- Bring the liquid to a simmer. Cover the pot and reduce the heat to low.
- Cook for 1.5 to 2 hours, or until the meat is fork-tender. Check occasionally and add more liquid if needed.
- Remove the lid for the last 15 minutes to thicken the sauce, if desired.
Serve the braised squirrel with the vegetables and sauce. It pairs well with mashed potatoes, rice, or crusty bread.
Frying Squirrel
Frying is another popular method, especially for smaller squirrels. It gives a crispy exterior and juicy interior. The key is to cook it slowly to ensure the meat is done without burning the coating.
- Cut the squirrel into small pieces. Soak them in buttermilk for 2-4 hours to tenderize and add flavor.
- Mix a coating of flour, salt, pepper, paprika, and garlic powder.
- Remove the squirrel from the buttermilk and dredge each piece in the flour mixture. Shake off excess.
- Heat about 1 inch of oil in a heavy skillet to 350°F (175°C).
- Fry the squirrel pieces in batches, turning occasionally, for 10-12 minutes until golden brown and cooked through.
- Drain on paper towels and serve hot.
Fried squirrel is great with coleslaw, cornbread, or a simple salad.
Stewing Squirrel
Stewing is similar to braising but uses more liquid. It creates a hearty soup or stew. This is perfect for colder months.
- Follow the same initial steps as braising: season, sear, and sauté vegetables.
- Add enough broth or water to cover the meat completely.
- Add diced potatoes, carrots, and any other root vegetables.
- Simmer for 1.5 to 2 hours until the meat and vegetables are tender.
- Season with salt, pepper, and herbs to taste.
Serve the stew in bowls with crusty bread for dipping.
Flavoring And Seasoning
Squirrel meat is mild, so it takes on flavors well. You can use a variety of herbs, spices, and marinades. Here are some ideas.
Herbs And Spices
- Thyme, rosemary, and sage are classic choices.
- Bay leaves add depth to braises and stews.
- Paprika, cayenne, or chili powder for heat.
- Garlic and onion powder for savory notes.
Marinades
Marinating squirrel can help tenderize and add flavor. Acidic ingredients like vinegar, lemon juice, or wine work well. Buttermilk is also excellent.
- Buttermilk marinade: Soak pieces in buttermilk for 4-6 hours.
- Wine marinade: Combine red wine, garlic, herbs, and olive oil. Marinate for 2-4 hours.
- Simple brine: Dissolve 1/4 cup salt in 4 cups water. Add sugar and spices if desired. Brine for 2-3 hours.
Serving Suggestions
Squirrel is versatile and can be served in many ways. Here are some side dishes that complement the meat.
- Mashed potatoes or roasted potatoes.
- Rice pilaf or wild rice.
- Steamed or roasted vegetables like green beans, carrots, or Brussels sprouts.
- Cornbread or biscuits.
- A simple green salad with vinaigrette.
You can also use cooked squirrel meat in other dishes. Shred it and add to tacos, enchiladas, or pasta sauces. It works well in soups and casseroles.
Tips For Success
Here are some practical tips to ensure your squirrel dish turns out perfect.
- Always use fresh or properly frozen meat. Thaw in the refrigerator overnight.
- Do not skip the searing step. It adds essential flavor.
- Cook low and slow. Rushing will result in tough meat.
- Check for doneness by testing with a fork. The meat should pull apart easily.
- Let the meat rest for a few minutes before serving. This helps retain juices.
If you are new to cooking game meat, start with a simple braise. It is forgiving and produces consistent results.
Common Mistakes
Avoid these common pitfalls to get the best results.
- Overcooking: Squirrel is lean and can dry out quickly. Use moist heat and check frequently.
- Underseasoning: Game meat benefits from bold flavors. Do not be shy with salt and spices.
- Not removing silver skin: This can make the meat tough and chewy.
- Skipping the soak: Soaking in buttermilk or brine helps remove any strong gamey taste.
Frequently Asked Questions
Here are answers to common questions about cooking squirrel.
Can you eat squirrel raw?
No, you should not eat squirrel raw. It can carry parasites and bacteria. Always cook it to an internal temperature of at least 165°F (74°C).
How long does it take to cook squirrel?
Cooking time depends on the method. Braising or stewing takes 1.5 to 2 hours. Frying takes about 10-12 minutes per batch.
What does squirrel taste like?
Squirrel has a mild, nutty flavor similar to dark chicken meat. It is lean and can be slightly gamey if not prepared properly.
Do you need to soak squirrel before cooking?
Soaking is not required but is recommended. Buttermilk or salted water helps tenderize and remove any strong flavors.
Can you freeze cooked squirrel?
Yes, you can freeze cooked squirrel. Let it cool completely, then store in an airtight container for up to 3 months.
Final Thoughts
Cooking squirrel is a rewarding skill that connects you to traditional food ways. With the right techniques, you can turn this lean game meat into a delicious meal. Remember to use low, slow cooking methods and bold seasonings. Start with a simple braise and experiment from there.
Now you have a complete guide on how to cook squirrels. Go ahead and try it yourself. You might be surprised at how good it tastes.