Quick Answer
To prepare squirrels for the table, skin and gut them immediately after harvesting, then soak the carcasses in cold water for 30 minutes to 1 hour. Next, split the body lengthwise and remove the entrails, then rinse the carcasses under cold running water. After pat drying the squirrel with paper towels, proceed with the desired cooking method.
Cleaning the Squirrel
When cleaning the squirrel, make a small incision just below the ribcage and continue the cut around the body, being careful not to puncture the stomach or intestines. Remove the entrails and rinse the carcass under cold running water to prevent bacterial contamination. Use a sharp knife to trim any excess fat or connective tissue, then pat dry the squirrel with paper towels.
Preparing the Squirrel for Cooking
To ensure tender and flavorful squirrel meat, it’s essential to cook it correctly. For pan-frying or sautéing, heat a skillet over medium-high heat and add a small amount of oil, then sear the squirrel for 2-3 minutes on each side. For braising or slow-cooking, brown the squirrel in a hot skillet, then transfer it to a Dutch oven or slow cooker with your chosen liquid and cook on low for 1-2 hours. Whatever your cooking method, avoid overcooking the squirrel, as it can become dry and tough.
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