raw squirrel
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw squirrel should be used within 1 to 2 days of being harvested or purchased, provided it is kept at or below 40°F (4°C).
Yes, squirrel meat freezes well. For best quality, wrap it tightly in freezer paper or use a vacuum sealer to prevent freezer burn; it will last up to 6 months.
Rabbit is the closest substitute in terms of texture and flavor. Dark meat chicken or pheasant can also be used as alternatives.
The meat should be light pink to dark red with no bruising or off-putting odors. Avoid meat that appears grey or slimy.
Yes, it is a very lean source of protein, low in calories and fat, and high in essential nutrients like iron and B12.
Soaking the meat in a brine of water and salt, or in buttermilk for several hours, can help draw out blood and neutralize strong gamey flavors.
It is most commonly used in stews (like Brunswick stew), pot pies, or fried after being tenderized by parboiling.
As with all wild game, ensure the animal was healthy when harvested. In some regions, it is recommended to avoid eating the brains due to risks of rare transmissible diseases.
raw squirrel is a versatile ingredient found in cuisines around the world. With 120 calories per 100g and 21.4 grams of protein, it's a nutritious addition to many dishes.
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