Squirrel Recipes — From Field to Table

If you’ve never tried squirrel meat, you’re missing out. I grew up eating fried squirrel with gravy, and to this day it’s one of my favorite wild game meals. The meat is lean, mild, and takes on seasoning beautifully.

Fried Squirrel with Gravy

The classic Southern dish. Soak in buttermilk, dredge in seasoned flour, and fry golden brown.

Squirrel Stew

A hearty camp meal. Slow-cook squirrel with potatoes, carrots, and onions.

👉 Related: Squirrel Stew Recipe

Squirrel Jerky

Slice thin, marinate, and dehydrate. Perfect for long hunts or road trips.

👉 Related: How to Make Squirrel Jerky

Smoking Squirrel Meat

Low and slow on the smoker with applewood chips. Tender and flavorful.

👉 Related: How to Smoke Squirrel Meat

The first time I brought home a squirrel, I honestly didn’t know what to do with it. I’d heard people say squirrel meat was good eating, but I had never actually tried it myself. After a little trial and error — and one slightly overcooked stew — I realized what so many hunters already know: squirrel is some of the finest wild game you can put on the table.

It’s lean, mild, and takes on seasoning beautifully. Over the years, I’ve fried it, stewed it, smoked it, and even turned it into jerky. In this guide, I’ll share my favorite squirrel recipes along with tips for cleaning, preparing, and cooking.

Why Squirrel Meat Deserves More Attention

A lot of hunters chase deer or turkey, then leave squirrels behind. But here’s why squirrel meat is worth keeping:

Healthy & lean: High protein, low fat.
Sustainable: Squirrel populations bounce back quickly.
Surprisingly versatile: Works in fried dishes, soups, stews, jerky, and even tacos.

If you’re willing to put in the effort, a bag of squirrels can feed a family.

👉 Related: How to Clean and Skin a Squirrel

Preparing Squirrel for Cooking

Before we get to recipes, let’s talk prep.

Cleaning & Skinning

I usually skin squirrels in the field if I’m on a long hunt. It saves weight in the pack and makes cooking easier when I get home.

Field method: Make a slit across the back, grab the hide, and peel in both directions.
At home: Use game shears to cut legs and tail, then peel.

Aging the Meat

Some hunters like to age squirrel in the fridge for 1–2 days to tenderize it. I usually soak mine in salted water or buttermilk overnight.

Butchering

I cut squirrels into 5–6 pieces: front legs, back legs, back strap section, and sometimes the ribs.

My Favorite Squirrel Recipes

1. Fried Squirrel with Gravy (Southern Classic)

This was the first squirrel dish I ever made, and it’s still my favorite.

Soak squirrel pieces in buttermilk for a few hours.
Dredge in flour seasoned with salt, pepper, paprika, and garlic powder.
Fry in cast iron until golden brown.
Use the pan drippings to make a creamy gravy.

2. Squirrel Stew (Hearty & Filling)

Perfect for a cold day in deer camp or after a long hunt.

Brown squirrel pieces in a Dutch oven.
Add onions, carrots, potatoes, and celery.
Cover with broth, add bay leaves, salt, and pepper.
Simmer for 2–3 hours until the meat falls off the bone.

👉 Related: Squirrel Stew Recipe

3. Squirrel Jerky (Trail Food)

If you want to pack protein into a hunt, jerky is the way to go.

Slice squirrel meat thin across the grain.
Marinate in soy sauce, brown sugar, garlic, and black pepper.
Dehydrate at 160°F for 6–8 hours.

👉 Related: How to Make Squirrel Jerky

4. Smoked Squirrel (Backyard BBQ Twist)

I didn’t try smoking squirrel until a buddy convinced me. Now it’s a regular in my rotation.

Brine squirrel pieces overnight in water, salt, and brown sugar.
Smoke with applewood or hickory at 225°F for 1.5–2 hours.
Brush with BBQ sauce during the last 15 minutes.

👉 Related: How to Smoke Squirrel Meat

5. Squirrel Tacos (Wild Game Fusion)

Yes, tacos. Once the meat is shredded, it’s perfect for Mexican-inspired dishes.

Pressure cook squirrel until tender, then shred the meat.
Season with cumin, chili powder, lime, and garlic.
Serve in tortillas with salsa and cilantro.

Cooking Tips I’ve Learned the Hard Way

Low and slow wins: Squirrel is lean, so it gets tough if you rush it.
Soak before frying: Buttermilk or salted water makes a big difference in tenderness.
Mix with other meats: In stews or chili, combining squirrel with pork or chicken adds fat and flavor.
Don’t waste the backstraps: They’re small, but they’re the tenderloin of the squirrel.

Final Thoughts

Squirrel may not be in every grocery store, but if you’re willing to harvest and cook it yourself, you’ll be surprised how delicious it is. From crispy fried squirrel with gravy to hearty stew simmered all day, there’s no shortage of ways to put wild game on the table.

When I bring squirrels home now, my family doesn’t wrinkle their noses — they ask when dinner will be ready. And that’s how I know I’m doing it right.

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