raw squirrel
Also known as: squirrel meat
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Also known as: squirrel meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, squirrel meat is a highly nutritious, lean protein source. It is low in saturated fat and rich in essential minerals like iron and phosphorus, as well as B vitamins which support energy metabolism and nervous system health.
Squirrel meat is very protein-dense, providing approximately 21.5 grams of protein per 100-gram serving. This makes it an excellent option for muscle repair and growth, comparable to other lean meats like rabbit or chicken.
Yes, squirrel is excellent for weight loss because it is low in calories (120 per 100g) and very low in fat (3.2g). Its high protein content helps promote a feeling of fullness, which can reduce overall calorie intake.
Squirrel meat is perfectly keto-friendly as it contains zero carbohydrates. Because it is a very lean meat, those on a strict ketogenic diet may want to cook it with added healthy fats like butter or oil to meet their daily fat macros.
Generally, squirrel is not considered kosher as it does not have cloven hooves and does not chew its cud. In most Islamic traditions, squirrel is considered haram (prohibited) because it is classified as a rodent or an animal with fangs.
Because squirrel is very lean, it can become tough if cooked too quickly. It is best prepared using slow-cooking methods like braising, stewing, or using a slow cooker to tenderize the meat. It is often used in traditional dishes like Brunswick stew.
Squirrel has a mild, nutty flavor that is often compared to a cross between dark meat chicken and rabbit. Because it is wild game, the flavor can vary slightly depending on the animal's diet of acorns and walnuts.
raw squirrel is a versatile ingredient found in cuisines around the world. With 120 calories per 100g and 21.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw squirrel should be stored in the refrigerator at 40°F (4°C) or below and used within 1-2 days. For long-term storage, wrap the meat tightly in moisture-proof freezer paper or vacuum-seal it; it will remain high quality for 6-9 months in the freezer.
Fresh squirrel meat should be light pink to dark red in color and have a mild, metallic scent. If the meat has a sour or ammonia-like odor, feels slimy, or has turned a greyish color, it has spoiled and should be discarded.
No, squirrel meat should never be eaten raw. Like all wild game, squirrels can carry parasites or bacteria such as Francisella tularensis. Always cook squirrel meat to an internal temperature of at least 160°F (71°C) to ensure it is safe for consumption.