Best Squirrel Recipes
After the kill, do it yourself with some Best Squirrel Recipes, enjoy with your family and friends.
1. Squirrel Country Sausage
- 4 ½ lbs. squirrel (approx. 15 fox squirrels)
- 1 Tbsp. sage
- 2 ½ lbs. fresh seasoned pork sausage (with sage)
- 2 tsp. basil
- 1 large onion
- 2-3 tsp. margarine
- 3 cloves garlic
- 1 Tbsp. chili powder
- 4 Tbsp. fresh parsley, chopped
- 1 Tbsp. black pepper
- 2 Tbsp. salt
- 1 tsp. thyme
Bone the squirrel and grind or chop in food processor. (Squirrel leg meat is full of tendons and may not grind easily, but will be fine chopped in food processor.)
Mix together with fresh pork.Mince the onion and garlic.
Cook the onion until transparent and add the garlic and sauté slightly.
Mix together meats, onion, garlic and herbs.
To test seasonings, form a small patty and cook.
Taste and adjust seasonings accordingly.
Package and freeze in meal-size servings.
When thawing for use, form into small patties to cook or grill or use with your favorite sausage recipes.
Great on pizza, with pancakes or scrambled in eggs.
Recipe source from MDOC.
2 Brunswick Stew Recipe
- 3-4 squirrels (about 12 oz.) dressed and cut into ½ inch cubes
- 1 cup flour
- 2 tablespoons kosher salt, divided
- 1 teaspoon freshly ground pepper, divided
- ½ cup olive oil1 cup celery, diced
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 1 cup carrots, diced
- 4 garlic cloves, minced
- 1 cup corn
- 1 pint homemade canned tomatoes or 1 14 oz. can of tomatoes
- 1/2 cup turnips, diced
- 1 cup Yukon gold potatoes, diced
- 2 teaspoons rosemary
- 1 teaspoon thyme
- 2 bay leaves
- 1 1/2 cups dry white wine
- 1 cup okra cut into 1/2–inch pieces
- 3 cups chicken stock
- Lemon juice
In a large bowl, mix flour, 1 tablespoon salt, and ½ teaspoon pepper. Place squirrel in bowl with flour mixture and coat thoroughly.
In a large Dutch oven, heat olive oil until almost smoking. Sauté squirrel in batches. Remove squirrel and set aside.
Photo source: http://www.gundigest.com/
Add celery, onions, bell pepper, carrots and garlic to the pot. Add more olive oil for sautéing if needed. Cook until vegetables are translucent over medium heat. Add remaining tablespoon of salt and 1/2 teaspoon pepper.
Add corn, tomatoes, turnips, Yukon gold potatoes, rosemary, thyme, bay leaves, wine, okra, chicken stock and squirrel meat to the pot. Bring mixture to a boil then lower to simmer for about 35 minutes. Add extra water if necessary. Squeeze the juice of one lemon over stew. Serve with cornbread.
Recipe source from GD
2 Brunswick Stew Recipe
- One squirrel
- 4 eggs
- bread crumbs
- Flour
- Olive oil
- Canola oil/ vegetable oil
- Butter
Pat meat dry with paper towel to remove any moisture. Dip squirrel in egg. Combine bread crumbs with flour, dip egg-covered squirrel in mix.
Cover bottom of skillet with olive oil and canola oil, add butter and brown meat well (about 20 min). Put squirrel in baking dish and pour contents of skillet over meat. Bake for one hour at 375°F.