How to cook squirrels?

Cooking squirrels involves preparing the meat properly and then applying a suitable cooking method to ensure tenderness and flavor, as squirrel meat can be lean and firm.

Squirrel meat, a lean and flavorful game meat, can be cooked in various ways to create delicious dishes. Its taste is often described as a mix between rabbit and chicken, with a slightly gamier note.

Preparing Squirrel for Cooking

Before cooking, ensure the squirrel is properly cleaned and quartered. This typically involves skinning, gutting, and then separating the body into four main pieces (two front legs, two hind legs with part of the body). Soaking the meat in saltwater or buttermilk for a few hours can help tenderize it and reduce any gamey flavor, though this step is optional.

Popular Methods for Cooking Squirrel

The best cooking method often depends on the age of the squirrel, with older, tougher squirrels benefiting from slow, moist cooking methods, while younger ones can be fried or roasted.

1. Slow Cooking for Tender Meat

Slow cooking is an excellent method for tenderizing squirrel meat, making it fall-off-the-bone delicious and suitable for shredding into various recipes.

Steps:

1. Add Quartered Squirrels: Place the quartered squirrel pieces into a slow cooker.
2. Add Liquid: Cover the squirrel meat with a liquid mixture that is half chicken broth and half water. You can also add aromatics like onions, garlic, and herbs (e.g., bay leaves, thyme) for added flavor.
3. Cook: Set the slow cooker to a low setting and cook for 4–6 hours. This long, slow process breaks down the connective tissues, resulting in incredibly tender meat.
4. Debone: Once cooked, carefully pick the meat off the bones and set it aside. The shredded meat is then ready to be incorporated into stews, pot pies, tacos, or sandwiches.

2. Frying Squirrel

Frying is a popular choice for younger, more tender squirrels, resulting in crispy, flavorful pieces.

Steps:

• Season and Flour: Season squirrel pieces with salt, pepper, and desired spices. Dredge them in seasoned flour, cornmeal, or a batter.
• Pan-Fry: Heat oil (vegetable, peanut, or lard) in a heavy skillet over medium-high heat. Fry the squirrel pieces until golden brown and cooked through, typically 8-12 minutes per side, depending on thickness.
• Drain: Remove from oil and drain on paper towels.

3. Stewing or Braising

These methods are ideal for older squirrels, as they provide extended cooking time in liquid, ensuring the meat becomes tender and infused with flavor.

Steps:

• Brown Meat (Optional): Lightly brown the squirrel pieces in a pot with a little oil. This adds depth of flavor.
• Add Liquid and Vegetables: Add broth, water, or stock to cover the meat, along with chopped vegetables like carrots, potatoes, celery, and onions.
• Simmer: Bring to a simmer, then reduce heat, cover, and cook slowly for 2-3 hours, or until the meat is fork-tender.

4. Grilling or Roasting

While less common for tougher cuts, younger squirrels can be grilled or roasted after marinating to keep them moist.

Tips:

• Marinate: Marinate squirrel pieces for at least 2 hours, or overnight, to add flavor and tenderize.
• Indirect Heat: For grilling, use indirect heat to avoid drying out the lean meat. For roasting, cover the pan for part of the cooking time to retain moisture.

General Tips for Cooking Squirrel Meat

• Moisture is Key: Squirrel meat is very lean, so it tends to dry out if cooked too quickly or at too high a temperature. Moist cooking methods like slow cooking, stewing, or braising are often preferred.
• Flavor Pairings: Squirrel pairs well with earthy flavors. Consider using root vegetables, mushrooms, hearty herbs like rosemary and thyme, and rich broths.
• Versatility: Once cooked and deboned, squirrel meat can be used in a variety of dishes.
• Don't Overcook: While long cooking times are good for tenderizing, be careful not to overcook, which can make the meat stringy or dry.