Squirrel Recipes: 6 Southern Game Meat Dishes | CookOS

Squirrel Recipes

Name: Squirrel Recipes: 6 Southern Game Meat Dishes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 squirrels; 2 tablespoons Cajun seasoning; Water; Oil; 1 light beer; 1 bag Louisiana chicken fry

A collection of six Southern squirrel recipes showcasing different cooking methods—from simple fried and Cajun boudin to creative applications like taquitos and eggrolls. Each recipe uses basic game meat techniques with Louisiana seasoning profiles.

🌍Southern 🏷️Squirrel 🏷️Game meat 🏷️Southern cooking 🏷️Fried 🏷️Pressure cooker Wild game

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Total

40 min

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Arkansas Game & Fish Commission

Ingredients

4 squirrels
2 tablespoons Cajun seasoning
Water
Oil
1 light beer
1 bag Louisiana chicken fry

6 Ingredients

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Instructions

1
Place squirrels – cut into fore legs, hind legs and back pieces – in an electric pressure cooker.
2
Douse with Cajun seasoning and add enough water to cover the squirrels.
3
Cook under pressure for about 15 minutes, depending on the size of the squirrels (fox squirrels generally take longer).
4
Squirrel should be tender but not falling off the bone.
5
When done, remove the pieces and allow to cool.
6
Heat oil in deep fryer to 350 degrees.
7
Follow instructions on the chicken fry bag, but use beer instead of water.
8
After squirrel pieces have cooled and firmed up, coat in the wet mix and then shake in the dry mix.
9
When oil is hot, place squirrel in fryer until a golden crust appears, about 90 seconds.
10
Remove from oil, place on paper towels to drain excess oil, cool, and serve.

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Tips & Notes

Pro tips

Soak cleaned squirrel meat in cold salted water for 2–4 hours before cooking to reduce gamey flavor.
Coat squirrel pieces evenly in Louisiana chicken fry before frying—the flour-based mix adheres better to game meat than plain flour.
Monitor oil temperature at 350°F for fried recipes; squirrel cooks faster than chicken due to lean muscle, so check internal temp early.
Cut squirrel into uniform pieces (quarters or smaller) so pieces finish cooking at the same time.

Substitutions

Louisiana chicken fry → all-purpose flour mixed with Cajun seasoning (1:1 ratio)
Light beer → chicken or vegetable broth (same volume)
Squirrel → rabbit, wild hare, or chicken thighs (adjust cooking time by −20%)

Storage & make-ahead

Store cooked fried squirrel and eggrolls in an airtight container up to 3 days; reheat in a 350°F oven. Boudin and dumplings are best consumed within 24 hours.

Equipment

heavy-bottomed pot or Dutch oven for frying · deep-fry or candy thermometer

Common Questions

How many squirrels do I need for these recipes?

The collection uses 4 squirrels as the base quantity, which yields enough meat for most recipes. Adjust servings by scaling meat proportionally.

Can I substitute chicken for squirrel in these recipes?

Yes. Chicken breast or thighs work in fried, taquito, and eggroll recipes, though you'll lose the distinctive game flavor. Use equal weight and reduce cooking time by 25–30%.

What does Cajun seasoning add to squirrel?

Cajun seasoning masks any gamey flavor while adding heat, garlic, and paprika depth—essential for Southern squirrel dishes where bold spice balances lean meat.

How do I know when fried squirrel is done?

Cook until the internal temperature reaches 160–165°F and the crust is golden brown. Smaller pieces cook faster than larger cuts.

Can these recipes be made ahead?

Fried squirrel and eggrolls reheat well in a 350°F oven for 10–12 minutes. Boudin and dumplings are best served fresh. Prepare meat and seasoning the day before.