squirrel
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Squirrel meat is lean and has a mild, nutty, and slightly gamey flavor, often compared to dark meat chicken or rabbit.
When properly wrapped or vacuum-sealed, squirrel meat can last up to 6 months in the freezer without significant quality loss.
Older squirrels are quite tough; they are best prepared using slow-cooking methods like stews, pot pies, or braising for several hours.
Yes, squirrel is an excellent substitute for rabbit or chicken thighs in most recipes, especially in stews like Brunswick stew.
Yes, it is a very lean, high-protein meat that is low in fat and calories while being rich in iron and B vitamins.
Younger squirrels generally have sharper claws, softer pads on their feet, and more flexible rib cages compared to older ones.
Soaking in a salt brine or milk for a few hours is highly recommended to draw out blood and mellow the gamey taste.
In some regions, it is advised to avoid consuming the brains of squirrels due to the risk of Creutzfeldt-Jakob disease (CJD) or other prion-related issues.
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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