Camping & Survival

Squirrel, It’s Not the Other White Meat

Recently I had the opportunity to head out into the woods and do some squirrel hunting. Hunting squirrels in the summer is much more difficult than in the winter, as they have a ton of lush green foliage to hide behind. Still, I managed to take six of the little guys and quickly set about dressing and cleaning them. Not one to hunt simply for pleasure, I only hunt animals I can eat. Many people dismiss squirrels as edible game, referring to them as tree rats that are unfit to dine on. I obviously disagree. Cleaned and prepared properly (southern fried is the best in my opinion), squirrel meat is a tasty addition to any diet. Some people claim they taste like chicken but, while I can see the resemblance, squirrel is actually a bit darker and more tasty than chicken.

Of course, in a survival situation squirrel meat can be very valuable so it helps to have experience hunting and preparing them. Eastern gray squirrels, and their cousin the western gray squirrel, are prevalent across nearly the entire territory of the United States and Canada. The larger fox squirrel is found throughout the Eastern U.S. as well as the Midwest and Texas. In the wild they usually inhabit dense hardwood forests where they have plenty of acorns, walnuts, pecans, and other crops to forage. They also thrive in suburban and many urban areas where they are largely free from depredation and able to forage freely amongst mast bearing trees and urban bird feeders.

Hunting squirrels is fairly easy in the winter. I prefer to find a spot where there are a few active squirrels and sit quietly nearby until they relax enough to come back down out of the trees to forage amongst the leaves for acorns or other mast crops. Once they’re on the ground it’s easy to pick them off with a little .22 rifle or, if you’re up for the challenge, a rimfire pistol. If you’re hunting them in the summer, or just aren’t able to get them down out of the trees, a shotgun loaded with non-toxic heavy dove loads or some equivalent (#7.5 or #8 shot) works equally well.

As mentioned earlier, hunting squirrels in the spring and summer is considerably more difficult than hunting in the autumn and winter. They are maddeningly difficult to spot amongst all the foliage, and wild squirrels are much more cunning than their urban counterparts. They are very skilled at always positioning themselves on the opposite side of the tree from your position, eliminating any chance for a clean shot.

I’ve found using squirrel calls makes it much easier to get an open shot. The Haydel squirrel call combo pack includes a 3-in-1 barker and a whistle that imitates a baby squirrel in distress. Sounding the whistle alerts all squirrels in the area to a possible predator and sends them running for cover, giving you ample opportunity to spot and harvest one. The barker is best used with a partner who activates it by depressing a plunger to imitate the barks and chatter of a group of squirrels.

When hunting squirrels, I always take along a portable cooler with some ice sealed in plastic bags. Once you’ve harvested your squirrel, quickly field dress it by removing the head, feet, and tail, and then skinning and gutting it. Toss it into the cooler to quickly bring its body temperature down. This prevents the “gamey” taste many people complain about when dining on wild animals.

Preparing squirrels to eat is a straight forward process once skinned and gutted. Simply take your skinned and gutted squirrel and cut it into quarters. To fry up your squirrels using a traditional southern recipe, you’ll need:

  • 3 eggs
  • 1/3 cup water
  • 1 cup Buffalo wing sauce
  • 2 cups self-rising flour
  • 1 teaspoon black pepper
  • 1 teaspoon Salt
  • 1/2 teaspoon garlic powder
  • 3 to 4 squirrels, quartered
  • Peanut Oil
  1. Soak your squirrel pieces overnight in a salt water and meat tenderizer brine.
  2. Heat the oil to 350 degrees.
  3. Combine the flour, salt, pepper, and garlic powder in a bowl and set aside. In another bowl, combine the eggs and water and mix well. Slowly pour the Buffalo wing sauce into the egg mixture and continue to mix well.
  4. Dip the squirrel quarters in the egg mixture and roll well in the flour mix. Fry the squirrel in the oil for about 10-15 minutes until golden and crispy. Serves about 4 people.

Do you have a squirrel hunting tip or favorite recipe? Share it with us in the comment section.

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Comments (13)

  1. Growing up in the south, we used to wait until after the first good frost. I was told that it safe from small critters such as fleas to die. Don’t know if that’s true or not, but I always enjoyed the taste of squirrel.

  2. Squirrel are delicious when cooked right i’ll be going out today with my homemade 1/2” copper pipe blowgun

  3. Y’all are silly. Squirrel is delicious, just like every other meat, if prepared properly. Never did understand the propensity of people to love one kind of meat, but declare another – which in most cases they’ve never even tried/tasted – just disgusting and/or terrible.

    1. Don’t knock it until you try it. Squirrel can be awesome if cooked correctly. This article talks about pan frying, but they’re also good in a crockpot with hot sauce. Better than chicken wings!

  4. Looking forward to cleaning out the squirrel population when the EMP brings on the Great Zombie Invasion–but I’ll wait until then and use the new Henry .22 lever action on them. On the squirrels. Got the Bushmaster for the zombies.

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