Squirrels are everywhere! In fact, they’re the most common species in Georgia. They also happen to be pretty dang tasty. No seriously, don’t knock it til you try it. With the longest season of any species in Georgia (Aug. 15 thru Feb. 28) and a bag limit of 12 per day, you can quickly bring home enough tree rat meat to try all of these delicious recipes.
Need your hunting license before you hit your local Wildlife Management Area (WMA) grocery store? You can grab that here.
Adapted from Timber 2 Table Wild Game Recipes by Michael Pendley
3-4 Skinned and Quartered Squirrels
2 Cups All-Purpose Flour
2 Tablespoons Salt
2 Tablespoons Black Pepper
1 Tablespoon Cajun Seasoning
2 Cups Milk (for the Gravy)
Marinate your squirrels in buttermilk for at least an hour. Mix flour, salt, pepper, and Cajun seasoning in a large ziploc bag or paper bag. Remove 3 tablespoons of seasoned flour to use later to make the gravy. Remove squirrels from buttermilk and drop them into flour bag. Shake until meat is evenly coated, and place onto a cooling rack for 5-10 minutes allowing crust to settle. This will ensure you get a mouthwatering crispy crust that won’t fall off when you start your frying.
Heat half an inch of your favorite oil in a frying pan over medium heat. Fry each side of the squirrel for 10-12 minutes with the lid on the pan to help soften it up. *que an Emeril Lagasse sound effect* BAM! Once the meat is brown and cooked, place them on a warm tinfoil covered plate until you make the gravy.
Pour all but 3 tablespoons of the oil from the pan. Make sure you leave the bits stuck on the bottom of the pan. This gives more flavor to the gravy. Add the 3 tablespoons of seasoned flour and stir until lightly browned. Slowly add milk and continue to mix. Stir until the gravy has thickened and tracks are visible from pushing spoon across pan.
Once it’s finished, you’re ready to combine and enjoy a hearty helping of fried tree rat and gravy!
Adapted from The Everything Wild Game Cookbook by Karen Eagle
4 Whole, Small Squirrels, Cut Up
2-3 Tablespoons Olive Oil
4 Tablespoons of Rub of Choice
2 Cups Barbecue Cause
3 Garlic Cloves, Minced
1 ½ Teaspoons Toasted Sesame Oil
Preheat oven to 350F. Coat squirrel meat with a nice layer of olive oil, sprinkle with your rub of choice, and lay the meat in a single layer in a baking pan. Bake those bad boys for 30 minutes. Combine barbecue sauce, garlic and sesame oil and brush this on meat to taste. Bake for another 30-60 minutes or until meat is tender and can be pulled from the bone. Finish by basting with as much sauce as your heart desires, and don’t be afraid to get messy with it! I mean it is BBQ after all.
Slow Cooker Squirrel and Veggies
Adapted from wideopenspaces.com
1 Onion, Cut Into Chunks
2 Cups Baby Carrots
4 Large Potatoes, Cut Into Small Chunks
1 Large Green Bell Pepper, Cut in Chunks
2 Cloves Garlic
4 Cubes Chicken Bouillon
Salt and Pepper To Taste
3 Squirrels – Skinned, Gutted, and Cut in Pieces
2 Tablespoons Flour
This is a delicious recipe you can put together during the day, then forget about until it’s time to chow down at supper time. Place onions, carrots, potatoes, garlic, chicken bouillon, salt, and pepper in slow cooker. Lay the nut grabber meat on top of vegetables. Pour water over the mixture until all ingredients are completely covered. Put the lid on and cook on HIGH for 6 hours. Stir flour into mixture and cook for 2 more hours.
Adapted from wholisticwoman.com
Two 10 oz. Packages Frozen Broccoli with Cheese
1 Stick of Butter
1 Cup Chopped Onion
1 Cup Chopped Celery
One 10 ½ oz. Can Cream of Mushroom Soup
1 Cup Cooked Rice
Dash of Garlic Powder
Salt and Pepper To Taste
Place squirrels in a saucepan and cover with water. Boil the bushy tails until the meat is tender and falling off the bones. DISCLAIMER: **Bushy tails is just a nickname for squirrels. DO NOT actually boil their bushy tails. This will not turn out delicious if you do. ** Cook the frozen broccoli with cheese as indicated on the package. Over medium heat, melt butter in a skillet. This is not a drill — use the whole stick. This is the south so you might as well eat like it! Sauté onion and celery until tender. Add in the mushroom soup and stir. Combine remaining ingredients in 9×13 baking pan and bake at 350F for 1 hour and boom you are ready to feast!
Adapted from www.backwoodsbound.com
1 Large Onion
1 Green Pepper, Chopped
1 Stalk Celery, Chopped
2 Cans Mushrooms
1 Quart Alfredo Sauce
1 Can Cream of Mushroom Soup
½ Soup Can Milk
Cooked Egg Noodles
Who doesn’t love alfredo!? Soak squirrels in salt water overnight. This helps get rid of gamey flavor and makes the meat tenderer. Remove, rinse, and drain. Place squirrel in a large pot with onion, green pepper, and celery. Cover with water and boil until meat is falling off the bone. Remove squirrel from broth and let cool. Remove onion, pepper, and celery from the pot and get rid of the broth. Pull meat from the bones and add it to a pot with the veggies and other ingredients except for the noodles. Cook on medium heat, stirring occasionally, until heated throughout. Serve over cooked noodles and chow down!