Squirrel & rabbit cooking Recipes

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troy fairweather

troy fairweather

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Small game season is just around the corner and has even started for some, many here love to eat there days catch and would be nice for everyone to share some recipes they like or found they may try out. Most recipes often work with both squirrel or rabbit, plus give some different options to make you want to get out and hunt some.
 
I'll start with me I like a lot and it's easy, I do this mostly with squirrel but should work with rabbit but add some cooking time.

bbq squirrel.
The more skinned squirrels the better, heads and feet off.
Cut the thin belly meat or even the hole rib, this is so they won't burn later.
You can leave them hole or quarter up.
Add enough water in a pot to cover the squirrel.
Add one bottle of bbq sauce, I'll use cheaper stuff.
Let the pot boil then simmer for about 30-45 minutes.
Pull them out and pat dry, turn your grill on.
Now use your favorite bbq sauce, I like sweet baby rays.
coat the meat and cook on the grill until there how you like your wings done.
I like a little char, the meats plenty cooked so you just warming the sauce up really.
serve with sides you would with bbq wings and enjoy.


you could add some onion or vegetables to the water but I never needed the flavor from parboiling in sauce always worked good. This is a good one to get kids or other people to like squirrel, my sister used to love them this way and gets Embarrassed whenever we bring it up she always wanted seconds.
 
That sounds pretty good.
I haven't had BBQ squirrel.

My family always fried squirrel or rabbit.
I won't go into detail because I don't know the details,

Coat the pieces in seasoned flower and fry in a deep skillet. Remove the pieces to drain and brown a couple tablespoons of flour in the drippings. Stir in milk until you have a nice gravy. Remove the gravy and fry potatoes (already baked preferably). Arrange the squirrel or rabbit pieces back in the skillet on top of the fried potatoes, cover with the gravy and serve in the skillet.
 
Slow cooked Limb Rat Stew:

I had six Fox squirrels. I soaked them overnight in salt water in the fridge to get the blood out. Boiled the squirrels till they are easy to de-bone, usually about 15 minutes. De-bone and chopped the meat into nice size stew bits.

Then prepared the following ingredients:
1 large onion chopped (I like to cut it into wedges and then pass it through the thickest blade of the wife's food processor)
1 large green pepper chopped
1 lb of carrots sliced thick
4-5 medium potatoes chunked
1 can of stewed whole tomatoes.
2-3 cups of snapped green bean (I used frozen but fresh is always better)
2-3 cups of corn (I used frozen here too but fresh is always better)
1/4 of a medium head of cabbage chopped
1-1/2 Teaspoon of Salt
1-1/2 Teaspoon of Black Pepper
3 cups of water (you can substitute some of this with a mild lager or pilsner.)

This makes enough for two 3-4 quart (medium) crock-pots. Split all the above evenly between the two crock-pots.

Put the meat spread out on the bottom and salt and pepper the meat. Next add the onions and green peppers, then the potatoes and carrots. Then the whole stew tomatoes and most of the sauce they're in. Next layer on the beans and corn. Finally top it off with the Cabbage. Add the 1-1/2 cup of water pouring through the ingredients. Turn the crock-pots on low for eight hours. I leave the ingredient layered for that eight hours although it probably doesn't matter. Depending on how hot the low setting is on your crock pot and how fine you chop the ingredients you might at the end need to turn the crock pot up to high for about 30-45 minutes to make sure the potatoes and carrots are tender. I usually mix well before turning it up for the last 30-45 minutes. Serve with saltine crackers or a good hard bread.

This recipe has worked great for me I hope other will enjoy it also.
 
Season rabbits with salt & pepper
Place 2 whole rabbits in a crockpot or 1 large rabbit
Add chicken both until it covers rabbits
Cook 4 hours or until tender
Remove rabbits to cool
Add :
1 onion
2 cloves garlic
1 small can diced green chilies
1/2 tbsp paprika
1/2 tbsp oregano
1/2 tbsp coriander
1/4 tsp cayenne pepper
1 1/2 tbsp cumin
1 can of corn drained
2 cans of cannellini beans
1 package of cream cheese cut in cubes
Cook for 1 hour
Meanwhile shred the rabbits
After 1 hour , add the shredded rabbits and cook for 30 minutes

This is a delicious change to fried rabbits and gravy for a change . I shoot a lot of rabbits a season , so I look for different recipes . I am looking for to y’all’s favorite recipes .
 
Last edited:
Lapin au Cidre

Dredge a cut up rabbit or two in flour and lightly brown in butter. Set the meat aside and saute a couple of diced shallots. Put the meat back in the pan and deglaze with 12 to 16 ounces of hard cider. Add salt to taste and a tsp of thyme. Cover and simmer until tender, you may need to add water to keep it from drying out. When the meat is tender, add a couple of apples cut into slices and cook until the apples are tender.

This recipe is a taste of Fall to me.
 
Armored farmer said:
That sounds pretty good.
I haven't had BBQ squirrel.

My family always fried squirrel or rabbit.
I won't go into detail because I don't know the details,

Coat the pieces in seasoned flower and fry in a deep skillet. Remove the pieces to drain and brown a couple tablespoons of flour in the drippings. Stir in milk until you have a nice gravy. Remove the gravy and fry potatoes (already baked preferably). Arrange the squirrel or rabbit pieces back in the skillet on top of the fried potatoes, cover with the gravy and serve in the skillet.
Click to expand...
Never had it with potatoes, have to try sounds good.
 
troy fairweather said:
Small game season is just around the corner and has even started for some, many here love to eat there days catch and would be nice for everyone to share some recipes they like or found they may try out. Most recipes often work with both squirrel or rabbit, plus give some different options to make you want to get out and hunt some.
Click to expand...
I don't like the traditional "breaded & fried" southern recipes.

I've eaten dozens of squirrels; and only found two ways acceptable to me:
  1. Marinate them for a couple days in your choice of marinade. A couple hours, as you would do with chicken, is not enough. Then wrap them in foil and oven bake them until done. Since they're little, you can use your toaster oven and not heat up the whole house with the big oven. :)
  2. Pressure cook them for 30 minutes. Squirrel is tough meat, but in the pressure cooker, even the BONES get soft. Then, strip the meat from the bones after they cool and make tacos. With the pressure cooker, the meat comes off the bones so easily that you can use ALL of the meat; even from the ribs and arms.
Barbecuing doesn't work; nutters are too tough and lean, and when they ARE fat, most of the fat stays with the skin.
 
I like Men who Cook and share Recipies ... here is one of my favorites .
This is a good Louisiana Creole Recipe .

Creole Oven Baked Rabbit
3 lbs. rabbit cut in serving sections
1 teasp. Salt
1 teasp. Black Pepper
1/2 teasp. Cayenne Pepper
3 pods fresh minced Garlic
1/2 cup chopped Onion
2 Tablespoons White Vinegar
1 teaspn. Kitchen Bouquet
8 oz. can sliced Mushrooms
1 Tablespoon melted butter
1 Tablespoon minced fresh Parsley
2 Tablespoons minced green Bell Pepper
2 Tablespoons chopped Green Onion
2/3 cup White Wine

Rinse and dry rabbit and place in a bowl . Mix salt , pepper , cayenne, garlic , onion and white vinegar and pour over rabbit , mix around untill evenly coated , cover and marinate over night in refg.
Place rabbit in a well greased baking pan with marinade and bake at 450 degrees for 1 hour .
Mix Kitchen Bouquet , mushrooms , butter , parsley , green peppers , green onions , and white wine ...
pour over rabbit and continue cooking until the rabbit is very tender .
Serves 4 (or 2 hungry Cajuns)
Have some hot fresh French Bread to sop up the drippings !
Gary
 
I like squirrels best in Brunswick stew. Add rabbits if you have them. Most of the popular Brunswick stew recipes online will suffice.
I make mine with rabbit, squirrel, potatoes, corn, lima beans, onions, garlic and potatoes. It's a one-pot meal.

However, I LOVE fried rabbit. Cut young rabbits into serving-sized pieces, coat with flour, salt. pepper and smother fry in gravy. Parboil or pressure cook older rabbits then proceed as with young rabbits.
 
Hard to go wrong with squirrel pot pie. Pressure cook or simmer two or 3 fox squirrels until tender, pull meat off the bones. Cook a package of mixed frozen veggies of your choice. Make up gravy with 1/4 c butter, 1/4c flour, a cup of water and seasoning of choice plus salt and pepper. Toss meat and veg and put in a pie shell. Pour gravy over it, top with a second pie crust. Poke holes in the top crust and bake at 400 until the crust is golden and liquid bubbles out of the holes in the top crust.
 
Hahah, one more: Rabbit with bacon, shallots, mushrooms and ale

Diced a couple pieces of bacon and cook until browned. Remove the bacon pieces and brown a couple of rabbits parted up and dredged in seasoned flour. Remove rabbit pieces and cook a couple of shallots diced in the fat until soft, add a half pound of diced mushrooms (baby bellas are good for this). When the mushrooms are softened, add back the bacon pieces and rabbit pieces, pour in a pint of brown ale or similar beer, salt, pepper and thyme to taste. Cover and simmer until tender.
 
Cajun Rabbit Sauce Piquante

2 Rabbits cut into serving pieces
salt , black pepper & red pepper - or your favorite Cajun Seasoning
1 cup oil
1/2 cup water
2 Tablespoons Kitchen Bouquet
4 Tablespoons Flour
2 Tablespoons oil
1 cup chopped onions
1 cup chopped celery
1/2 cup minced green bell pepper
1 small can tomato paste
1 15 oz. can stewed tomatoes , chopped
1 cup white wine , chicken stock or water
3 cloves minced fresh garlic
1/2 cup green onions , chopped - tops and bottoms
1/2 cup chopped fresh parsley
Cooked White Rice

Season rabbit well with salt , black pepper & red pepper (or your favorite Cajun Seasoning blend).
Pan fry rabbit in hot oil for about 8 mins., turning frequently . Cover pan tightly and allow to low simmer for about 25 mins. Remove rabbit from pan and keep warm ... increase heat to med-high or high .
Deglaze pan with water , add flour & additional oil , cook flour to medium brown (make a roux).
When roux is brown add onions , celery , bell pepper & garlic and cook until soft and transparent.
Next add tomato paste cook into roux untill it darkens slightly then add stewed tomatoes stir well and add white wine , chicken stock or water and Kichen Bouquet to make a medium thick gravy .
Return rabbit pieces to pan , simmer on low , covered , stirring often untill the rabbit is very tender.
About 45 mins. , add liquid if needed , do not let bottom stick ///stir every 15 mins and turn rabbit .
When done ...let stand 15 mins ...Adjust seasonings to taste and Serve Over Hot Rice .

Gary
 
If you know anything about Louisiana you might have heard of Jambalaya ... well I'm gonns show you how to cook one with squirrel ! At the hunting camp on Sunday noon we cook a big one with the squirrels we have taken on Friday and Saturday ... Great Eating ! This recipe feeds 4 to 6 people .

Squirrel Jambalaya
4 cleaned squirrels , cut in serving pieces .
1 link Andouille Sausage - sliced
salt and pepper or Cajun Seasoning blend
2 large onions chopped
3 stalks celery , chopped
1 bell pepper , chopped
2 cloves minced garlic
3 Tablespoons oil - enough to cover bottom of pan
4 Tablespoons chopped fresh parsley ( or 1 Tab. dried parsley)
2 cups raw white rice
4 cups chicken stock
2 teaspoons Kitchen Bouquet
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder .

In a dutch oven or heavy skillet with a lid , heat the oil , season the squirrel very well , when the oil is hot , quickly brown the andouille sausage on all sides , remove from skillet , then quickly brow the squirrel pieces and remove from pan . Add onions , celery , bell pepper and garlic to the pan ... saute untill onions are soft , add parsley , rice , chicken broth , kitchen bouquet , salt , onion & garlic powders , stir well and return all the meats to pan ... Raise heat to high and return liquid to a nice boil , stir well and cover with tight fitting lid ... lower heat to LOW ! Yes low ...you don't want bottom to stick/scorch
Let rice and squirrel cook undisturbed for 20 minutes , Do Not Uncover ... Do Not Peek .
After 20 mins. on low ...turn off heat and let stand another 15 to 30 mins ...Do Not Uncover pot!!!
Do not uncover pot , peek or stir ... let the built up pressure finish the cooking !!!
It will finish cooking , tenderizing the meat ,
Feeds 4 to 6 people

I actually enjoy cooking a pot of Jambalaya ... this has your meat and rice all cooked together and you only have one pot to clean . Around here if you cook ...you don't have to wash the pot .
Gary
Note - when originally posted 2 Tab. Kitchen Boquet was listed ...
change that to 2 teaspoons .
 
Last edited:
Fried is the way to go but, I tried this and family was lacking the pot clean.


Quarter a rabbit or two. Pot of water, Insta Pot is great substitute.
Add celery, chopped carrot, garlic, mushrooms, onions, salt, pepper.

Boil 1 hr or until done and tender. Using forks, pull meat from bones. Add back to Pot.

Add WIDE EGG NOODLES and 1 Tbl butter, boil until done.
 
I can't actually claim credit for this one; it came from a Marlin Firearms ad in Guns in Ammo magazine (April 1981 issue). It looked great the first time I read it and we have prepared this a few times. It's a winner.

Sour Cream Rabbit with Herbs

Ingredients:

· Rabbit, cut up.
· Flour for dredging (salt and pepper to taste).
· 3 Tbsp butter.
· 3 Tbsp olive oil.
· 4 medium onions, sliced.
· 2 cups beef broth or bouillon.
· 2 tsp tomato paste.
· 1 Tbsp flour (to thicken sauce).
· 1/2 cup sour cream.
· 1 Tbsp fresh parsley.
· 2 tsp chopped dill.

Directions:

1. Soak serving size portions in salt water, 1 to 2 hours.
2. Dry, rub with salt & pepper, dust with flour.
3. Sauté in 3 tablespoons butter and 3 tablespoons olive oil until browned and remove.
4. Reduce heat, sauté 4 medium sliced onions.
5. Add 2 cups beef bouillon, cook 5 minutes on high heat.
6. Reduce heat, stir in 2 teaspoons of tomato paste.
7. Place rabbit in pan, cover tightly, simmer until tender (about 1 hour).
8. Mix 1 tablespoon flour with 1 tablespoon water and add to pan liquids.
9. Turn off heat, stir in 1/2 cup sour cream.
10. Spoon sauce over rabbit, and sprinkle 1 tablespoon parsley and 2 teaspoons chopped dill over the top.

Credit: Marlin Firearms, from Guns and Ammo Magazine, April 1981.
 
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