Squirrel meat benefits from slow braising to break down its lean, tough fibers. If you are wondering how to cook squirrel properly, you need to focus on moisture and low heat to avoid a dry, chewy result. This guide walks you through every step, from field dressing to serving a tender meal.
Squirrel is a lean wild game meat that tastes like a cross between rabbit and chicken. It is high in protein and low in fat, which means it dries out fast if you cook it wrong. The secret is to use wet cooking methods or to brine the meat beforehand.
You can hunt squirrel in most states during the appropriate season. Always check local regulations and make sure the animal is clean and healthy. Once you have your squirrel, the real work begins in the kitchen.
Preparing The Squirrel For Cooking
Before you even think about recipes, you need to clean the squirrel properly. This step is critical for removing gamey flavors and ensuring food safety. Start by skinning the animal as soon as possible after the hunt.
Remove the head, feet, and internal organs carefully. Rinse the carcass under cold water to wash away blood and fur. Pat the meat dry with paper towels.
Some people soak squirrel in salted water or buttermilk overnight. This helps draw out any remaining blood and tenderizes the meat. If you are short on time, a 30-minute soak in cold salt water works too.
Breaking Down The Carcass
You can cook a squirrel whole, but breaking it down into pieces makes it easier to handle. Use a sharp boning knife to separate the hind legs, front legs, and the saddle (backstrap). The saddle is the most tender part.
Trim away any visible fat, silver skin, or shot-damaged meat. Squirrel fat can be strong-tasting, so remove it all. Keep the bones in for flavor if you are braising or making stock.
Brining For Tenderness
A simple brine of 1 quart water, 1/4 cup salt, and 2 tablespoons sugar works wonders. Add aromatics like bay leaves, peppercorns, and garlic cloves. Submerge the squirrel pieces for 4 to 6 hours in the fridge.
Brining not only adds moisture but also seasons the meat all the way through. Rinse the pieces after brining to remove excess salt. Pat them dry before cooking.
How To Cook Squirrel
Now you are ready for the main event. There are several reliable methods, but braising is the most foolproof. You can also fry, stew, or pressure cook squirrel depending on your equipment and taste.
Each method requires attention to temperature and time. Squirrel is done when the meat pulls easily from the bone and the internal temperature reaches 165°F. Let the meat rest for 5 minutes before serving.
Braising Squirrel In Liquid
Braising is the best way to guarantee tender meat. Start by searing the squirrel pieces in a hot Dutch oven with oil until golden brown on all sides. This adds deep flavor.
Remove the meat and sauté onions, carrots, and celery in the same pot. Add garlic, thyme, and a bay leaf. Pour in enough broth, wine, or water to come halfway up the meat.
Return the squirrel to the pot, cover it, and cook at 300°F for 1.5 to 2 hours. The meat should be fork-tender. You can thicken the cooking liquid into a gravy at the end.
Frying Squirrel Like Chicken
Frying works best for young squirrels because they are naturally more tender. Soak the pieces in buttermilk for 2 hours. Then dredge them in seasoned flour with salt, pepper, and paprika.
Heat oil in a deep skillet to 350°F. Fry the pieces in batches without crowding the pan. Cook for 8 to 10 minutes per side until golden and cooked through. Drain on paper towels.
Frying gives you a crispy exterior and moist interior if you do not overcook it. Serve with mashed potatoes and gravy for a classic meal.
Stewing Squirrel With Vegetables
Stewing is similar to braising but uses more liquid and smaller cuts. Cube the squirrel meat into bite-sized pieces. Brown them in oil, then add diced tomatoes, potatoes, carrots, and onions.
Cover everything with beef or chicken stock. Simmer on the stovetop for 1.5 hours until the meat is tender. Season with salt, pepper, and herbs like rosemary or sage.
Stew is perfect for cold weather and freezes well. You can also add dumplings on top during the last 15 minutes of cooking.
Pressure Cooking For Speed
If you are short on time, a pressure cooker can tenderize squirrel in 20 minutes. Season the pieces and brown them in the pot using the sauté function. Add 1 cup of broth and any aromatics.
Lock the lid and cook on high pressure for 20 to 25 minutes. Let the pressure release naturally for 10 minutes. The meat will be fall-apart tender.
Be careful not to overcook in a pressure cooker because the meat can become mushy. Check the texture after 20 minutes and adjust next time if needed.
Flavoring And Seasoning Squirrel
Squirrel has a mild gamey taste that pairs well with bold flavors. Garlic, onion, thyme, rosemary, and sage are classic choices. You can also use Cajun seasoning, curry powder, or soy sauce for variety.
Acidic ingredients like lemon juice, vinegar, or wine help cut through the richness. Add them early in the cooking process for the best effect. A splash of Worcestershire sauce adds umami depth.
Do not overseason because the meat itself has a delicate flavor. Taste the cooking liquid as you go and adjust gradually.
Marinating For Extra Flavor
Marinate squirrel pieces for 4 to 12 hours in the fridge. A simple marinade of olive oil, lemon juice, garlic, and herbs works well. You can also use Italian dressing or a spicy chipotle mix.
Discard the marinade after use or boil it for 5 minutes if you want to use it as a sauce. Never reuse raw marinade without cooking it first.
Common Mistakes When Cooking Squirrel
Many people overcook squirrel because they treat it like chicken. Squirrel is leaner and cooks faster than you think. Use a meat thermometer to avoid dry meat.
Another mistake is skipping the brining or soaking step. This makes a huge difference in tenderness. Even a short soak helps.
Do not cook squirrel on high heat for long periods. Low and slow is the rule unless you are frying. High heat will make the meat tough and stringy.
Ignoring The Age Of The Squirrel
Young squirrels are smaller and more tender. Older squirrels have tougher meat that needs longer cooking. You can tell the age by checking the teeth and the size of the testicles in males.
If you are unsure, assume the squirrel is older and braise it. You can always cook it less next time if it is too soft.
Serving Suggestions And Side Dishes
Squirrel pairs well with hearty sides like rice, roasted potatoes, or cornbread. The mild flavor also works with pasta, especially in a creamy sauce. Greens like collard or mustard greens balance the richness.
For a rustic meal, serve braised squirrel over egg noodles with the cooking liquid as gravy. Fried squirrel goes great with coleslaw and baked beans. Stewed squirrel is excellent with crusty bread for dipping.
Leftover squirrel meat can be shredded and used in tacos, sandwiches, or salads. It also works well in soups and casseroles.
Storing And Reheating Cooked Squirrel
Store leftover squirrel in an airtight container in the fridge for up to 4 days. Reheat gently in a covered pan with a splash of broth to add moisture. Microwaving can dry it out, so use low power.
You can also freeze cooked squirrel for up to 3 months. Thaw in the fridge overnight before reheating. The texture may soften slightly after freezing.
Frequently Asked Questions
What does squirrel meat taste like?
Squirrel tastes like a cross between rabbit and chicken. It is mild and slightly nutty, with a lean texture. The flavor depends on the squirrel’s diet and how it is prepared.
Do you have to soak squirrel before cooking?
Soaking is not required but highly recommended. A saltwater or buttermilk soak helps remove gamey flavors and tenderizes the meat. Even a 30-minute soak improves the final dish.
Can you eat squirrel rare or medium-rare?
No. Squirrel should be cooked to an internal temperature of 165°F to kill potential parasites and bacteria. Wild game always needs thorough cooking for safety.
What is the best method for cooking squirrel?
Braising is the most reliable method for tender meat. Frying works well for young squirrels, and pressure cooking is fastest. Choose based on your time and the age of the animal.
How long does it take to cook squirrel?
Braising takes 1.5 to 2 hours. Frying takes about 20 minutes total. Pressure cooking takes 20 to 25 minutes. Stewing takes 1.5 hours. Always check for tenderness.
Final Tips For Perfect Squirrel
Always start with clean, well-handled meat. Brine or soak for best texture. Use low heat and moisture for older animals. Do not rush the cooking process.
Experiment with different seasonings and methods to find what you like. Squirrel is versatile and takes well to many cuisines. Keep notes on what works so you can repeat your successes.
With practice, you will learn to judge doneness by feel and smell. Squirrel can be a regular part of your wild game cooking if you treat it right. Enjoy the process and the meal.