Roast Squirrel

Squirrel improperly cooked can be quite unpalatable. Slow roasting works really well, and with the right seasonings, can produce terrific tasting meals. Look at how nice they turn out:

Slow roasted squirrel - the savory meat just falls off the bone!
Slow roasted squirrel – the savory meat just falls off the bone!

Here’s how I prepare them. First, skin, gut, and remove the head and tail. Preheat your oven to 250 F. Clean the carcass with cool clean water. Blot excess water. Season the meat inside and out with salt and pepper. Set aside.

Next, take a small onion and quarter it. I find that two quarters fills the length of the cavity well, one quarter in the rib cage, the other in the stomach.

Place the squirrel on heavy duty foil. Be sure you have enough to completely wrap it. Spray everything with some cooking oil (a Misto is what I use). Wrap the squirrel in foil and place in the oven on a cookie sheet for a couple of hours.

Serve with your favorite side dishes – dressing, rice, potatoes, vegetables, or what ever you like! Give it a try, you might be surprised at how good a tree rat can taste.

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