Processing & Cooking Squirrel
Discover the essential steps to properly process your harvest from field to table. This page covers step-by-step methods for skinning, gutting, and butchering squirrels, along with expert-recommended guides and recipes to help you turn your wild game into a delicious meal.
Processing
Skinning & Gutting
There are several methods for skinning squirrels, each requiring different tools. Check out the videos below to see which method you prefer.
- The Mid-Section Cleaning Method for Squirrels and Rabbits by Illinois Learn to Hunt
- Learn How to Skin a Squirrel by the Indiana Department of Natural Resources
- How To Process a Squirrel with Becky Bloomfield by Kentucky Afield (Uses the midsection method and includes an overview of breaking down your squirrel into cuts)
Recommended Reading
- How to Skin and Cut Up a Squirrel in 9 Steps by Jamie Carlson
- How to Field Dress Squirrels and Rabbits by Steven Rinella
- How to Prepare and Cook Squirrel Meat by Massachusetts Division of Wildlife
Processing for Cooking
Recommended Reading
Recipes
Squirrel is a versatile protein that works well in many dishes that typically call for chicken, especially legs and wings.
- Hank Shaw’s Squirrel Recipe Archive
- Winning Recipes from The World Champion Squirrel Cook Off, 2020 by Clay Newcomb
- Squirrel and Dumplings by Clay Newcomb
- Buffalo Hot Legs with Squirrel or Rabbit by Steven Rinella
- Chicken-Fried Squirrel or Rabbit by Steven Rinella