The Center of Camp > Camping Gear and Campfire Cooking

Smoked squirrel - It's what's for dinner!

(1/1)

Darren Haverstick:
The June/July 2021 issue of "Traditional Bowhunter" magazine has a recipe for smoked squirrel nachos. I got my issue about a month before our squirrel season opened so I knew what I was going to do with the first few I killed. Last night I smoke the three squirrels I killed last Sunday.

Here's what they looked like before going on the smoker. I used a dry rub of my own concoction but you can use anything you like. I smoked them for one hour at around 250 degrees.



After smoking, I put the squirrels in a 13x9 baking pan with 4 cups of beef/chicken broth plus a sliced sweet onion. I covered the pan with foil and put it back in the smoker for another 2 hours. Here is what they looked like when I brought them in the house.



The next time I do this, I will put the pan of squirrels in the oven instead of the smoker and will probably keep them in for 2 1/2 hours. Why? Well, I'm not putting any more smoke into the meat and I can control the temperature better with the oven. Also, The meat was tender, but it wasn't fall-off-the-bone tender. Nevertheless, here is the pile of meat I got off of three squirrels. Me and the dogs thought it tasted mighty fine!



I will be adding to my squirrel tally over the week and will try this recipe again.

Darren

Winter Hawk:
Grrruff, growl, woof-woof, whine whine whine.... I'm a dog.  Can I come over to your house to eat?  I mean, I cook for my dogs, ground turkey with rice, topped with cheese, but this is too much!
 :lol sign :laffing :applaud :luff:

~Kees~

KDubs:
 :hairy :toast
  I'll have to try that someday.
 Don't see many greys around here, mostly ground squirrel/ pocket gopher and pine squirrels. My dog won't touch either one .
Kevin

Ironhand:
Smoke squirrel.
Cool
Peal meat
Mix with condiments of choice to make a pate
Serve on crackers. 
Great appetizer

Ironhand

Navigation

[0] Message Index