Squirrels are the second-most harvested small game animals in the United States, next to rabbits. Here’s how to make a delicious spaghetti dish out of squirrels.
by Leon Pantenburg
One the most common questions from beginner squirrel hunters is “How do I skin one?” Probably the number two question has to do with cooking the animals.
Peel the hide off an older squirrel and you’ll notice a bodybuilder musculature. The animals spend all their time doing gymnastics in the trees and a fat squirrel is really rare. Subsequently, the older animals can be downright tough when you try to cook one.
Here is a recipe that solves that chewiness issue. It works well with both old and young squirrels, and is readily adapted to a mixed bag of leftover game animals in the freezer. Try it – it’s great!
8 squirrels, each cut into sixths
2 cups oil
2 cups flour
4 pounds onions, chopped
1 12-ounce can tomato paste
1 8-ounce tomato sauce
2 cloves garlic
1 bay leaf
Separate the older squirrels from the younger ones; parboil the older squirrels about one hour, and the younger ones about half an hour. Remove from the water, and save the broth. In a heavy pot, make a roux with the oil and water, stirring constantly over low heat until golden brown. When it gets to be the color of peanut butter, it is about right.
Add onions and stir and cook until they are limp. Add tomato sauce and three quarts of squirrel broth. Add other ingredients and cooked squirrel. Simmer with lid on about one hour. Salt to taste.
Serve over spaghetti with grated Romano cheese, French bread and a green salad.