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16 responses to “Braised Squirrel Aurora”

  1. Lauren J @ The Barn

    I used your original recipe to cook two squirrels my husband killed over New Year’s a few years ago. It was my first time eating squirrel, and my first time cooking it. The flavor was incredible!!

  2. janetpesaturo

    Interesting that they take on the flavor of what they eat! So I guess suburban gray squirrels probably taste like sunflower seeds, and park squirrels taste like popcorn and peanuts. Perhaps they lend themselves to different herbs and spices, LOL!

  3. Anita

    What temperature do you set your oven at? This is my first year hunting and I’m hoping to get a turkey and a couple squirrels. Everyone who I’ve told that I want to go squirrel hunting thinks I’m crazy, but I’m all for harvesting what’s around. I hope you had a great time in Lansing this past weekend – I wanted to come very badly, but I ran a half-marathon that morning and knew I would be too pooped.

  4. Christiane ~ Taking On Magazines

    I’d love to be able to try this, but I don’t hunt and don’t know that I could eat the little guy anyhow. I have enough trouble with venison. Even if I never get squirrel, I’ll give your recipe a try with chicken or rabbit. Many thanks!

  5. Gale

    Wow if they taste like what they eat. Ours should be awesome. They eat peaches, plums, apples, whatever we grow for us!!

  6. Adam

    Lots of squirrels in my neck of the woods (Western Pennsylvania), yet everyone’s eating beef and poultry. Once I acquire one, I’ll definitely be giving this recipe a shot.


  7. Shane

    Could you write an article about methods of freezing game?

  8. Brian Z

    The last squirrels that I shot were made in the Goan (Vindaloo) tradition and it was an excellent dish.

  9. Karen Tully

    When you say green olives, are you talking brined or a vinegar pack. This sounds fabulous either way.

  10. Paul Stensvaag

    Hi Hank!

    I am a squirrel Connoisseur and I very much enjoyed your recipe! I used walnuts because I had no almonds but it was delicious anyway.

    I have eight (formerly) grey busy tails in my freezer right now and am wondering about some other recipes that are among your favorites.

    Two questions:

    1. to brine or not to brine ? I used to always brine but this season have not: thinking its a waste of time and salt!

    2. I would like to avoid excessive oil and am thinking about not braising and instead just slow crock potting for a few extra hours with veggies, garlic and other goodies for the better part of the day. What do you think about braising as a blessing for your gamy presentation ?

    Cheers, Paul.

    P.S. My Labrador (Radar) is an excellent squirrel hunter. When we go out his first look is up in the trees and after the shot his is all about the retrieve. My boy doesn’t like to grab a wounded squirrel but quarries it until I can harvest the little one, mercifullY, when necessary.

    And: Yours is a wonderful website – THANKS!

  11. Andrew

    Excellent recipe, Hank, thank you. I just used it with the last three squirrels from this season here in Louisiana and it did a great job highlighting their flavor. The four other non-hunters that tried it all liked it, too.

  12. mel

    i want to like squirrel. i really do. my partner goes to a pheasant shoot (we’re in the uk) and there are often grey squirrels shot as they’re vermin here, so i thought it would be great to add them to our list of game meat. so i bought a wild squirrel (skinned and gutted) from a local farm shop–as soon as i opened the pack it reeked.

    i made this stew tonight for dinner, and although it looked really good, it tasted awful. i’ve eaten some unusual foods, i have a strong stomach, i regularly gut fish and birds and hare.

    i couldn’t even eat the broth off this. it tasted of, well, crap. my mouth muscles actually spasmed. the smell was so bad that my partner, who loves rabbit, actually refused to even try it.

    what went wrong? :(

  13. Reva Braman

    Thank you for some interesting recipes. I have only eaten fried rabbit. My mother rolled the rabbit in flour seasoned with salt, black pepper, and a bit of sage. She fried it just until the flour was browned, added just enough water to come about half was up the pieces, then simmered it for an hour on the stovetop in a cast iron dutch oven. I have one rabbit, (shot in the field on my nephews farm) just enough for me. I am going to use your idea of adding potatoes, onions, and carrots in the final cooking time. I am thinking of simmering it in my crockpot, and adding garlic to my flour mixture. I have a grandson who uses capers in many of his dishes. I will pass your idea on to him. Have you ever eaten barbecued raccoon? My sis baked the raccoon smothered with sauce in a slow oven. Wonderful! My mother also made baked raccoon with sage and other savory herbs. We had o’possum baked with lots of sage, onions, and parsley. It is greasy, but draining some of the fat helps. I have eaten about every wild animal there is in the midwest. Groundhog was another family favorite. So many people have missed out on good eating when they reject game. Keep up the good work.

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