Squirrel has a good flavor, and those who try it are apt to enjoy it. The flavor isn’t greatly different than rabbit, since they eat many of the same foods, but squirrel usually isn’t quite as dry.
Creamed squirrel tends to be even moister, and preparation isn’t difficult. The following recipe is portioned for 2 people, but can easily be increased.
2 squirrels, cleaned, skinned, and rinsed
1 cup flour
2 tablespoons olive oil
1 can cream of mushroom soup, condensed
1 cup milk, half and half, or cream
2 tablespoons butter
2 cups cooked rice or pasta
Salt & pepper to taste
Flour the squirrels. For ease in doing this, add the squirrels and flour to a bag, seal, and work the bag around until the meat is well coated.
Fry the squirrel in a fry pan with the olive oil, over medium heat, until browned.
Meanwhile, mix the soup, milk or cream, and butter in a saucepan and heat gently.
Place the cooked squirrel on a bed of cooked rice or pasta, in a glass-baking dish. Pour the hot soup over the top, salt and pepper, and put in a 350 degree F. oven for 15 minutes.
Variations: Cream of cheddar soup can be used instead of mushroom soup. Also, adding sliced mushrooms, especially wild varieties, can really enhance this meal.
Sliced tomatoes make a very good side dish, and this meal goes well with strong flavored vegetables such as asparagus, spinach, and Brussels sprouts. Sweet red wine can also be served with the meal.
Squirrel is flavorful meat. It is easy to prepare, and it is filling, though there isn’t a great deal of meat on a squirrel, so the recipe can be adjusted easily depending on the size of the squirrels you have. This is one of the meals that simply must be tried prior to passing judgment on it, because it is really quite good.