This is my own recipe for the greatest tasting squirrel legs. This gourmet recipe makes a great main dish on any occasion.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the bacon in a large skillet over medium heat until crispy; drain on paper towels, cool and crumble; set aside. Reserve grease in the skillet.

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  • While the bacon is cooking, season the squirrel with salt and pepper, and set aside. In a resealable bag, mix together flour and cornstarch. Whisk together eggs and milk until smooth. Dredge the squirrel in the flour mixture, shake off excess flour, then dip into egg mixture, shaking off excess egg. Dredge again in the flour, and set aside.

  • Pour all but two tablespoons of bacon fat from the skillet, and place over medium-high heat. When the fat is hot, cook the squirrel pieces until golden brown, 3 to 4 minutes per side, then set aside.

  • Turn heat down to medium; add the onions, garlic, and shallot and cook for 3 minutes, until soft. Pour in the chicken stock, and add the bay leaf and minced thyme. Increase heat to medium-high and bring to a simmer. Add the squirrel, return to a simmer, cover, then turn heat to medium-low. Cook until very tender, about 30 minutes.

  • Remove the squirrel legs to a serving platter and spoon the sauce over them. Sprinkle with crumbled bacon and serve.

Nutrition Facts

416.1 calories; 36 g protein; 33.8 g carbohydrates; 203 mg cholesterol; 590.3 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/18/2007
Wonderful recipe--with chicken legs! Just happened to be out of squirrel ;) Read More
(10)

Most helpful critical review

Rating: 3 stars
10/30/2007
Sorry.... I didn't like this recipe. I think it was the garlic. I nornally love garlic but in this case it clashed with the flavor of the squirrel. I think I'll stick to braising my squirrel in a can of rotel. The tomatoes and the peppers just make the flavor pop. Read More
(6)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/18/2007
Wonderful recipe--with chicken legs! Just happened to be out of squirrel ;) Read More
(10)
Rating: 5 stars
01/03/2011
I love squirrel. Great recipe. My ultimate favorite will always be with biscuits & gravy. Read More
(7)
Rating: 3 stars
10/30/2007
Sorry.... I didn't like this recipe. I think it was the garlic. I nornally love garlic but in this case it clashed with the flavor of the squirrel. I think I'll stick to braising my squirrel in a can of rotel. The tomatoes and the peppers just make the flavor pop. Read More
(6)
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Rating: 5 stars
08/06/2007
Awesome recipe. I recommend everyone tries it. Read More
(4)
Rating: 4 stars
07/23/2015
I used chicken legs because to me squirrels are not a food item and leeks because I had no onions. The next time I make this I'm going to skip the breading - unfortunately (as I suspected would happen) once the legs are in the liquid the breading gets soggy. Plus it really doesn't add anything to the flavor or texture. I would fry the legs without breading. Otherwise the flavor is good especially once you add the bacon which lends a smokiness to the sauce. Read More
(2)