Ingredients
- 2-3 squirrels, cleaned and quartered (hind legs, front legs, and backstraps separated)
- 4 cups water + 2 tablespoons salt (for brine)
- 3 tablespoons melted butter, olive oil, or bacon drippings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup chicken/other broth, or white wine.
Preparation
- Optional but recommended: Brine the squirrel pieces in the salt water for 4-8 hours in the refrigerator. This draws out blood and softens the lean muscle fibers. Rinse and pat dry before cooking.
- Heat the oven to 400°F (200°C).
- Place the squirrel pieces in a shallow baking dish or cast-iron skillet.
- Rub the meat generously with the melted butter, olive oil, or bacon drippings.
- Coat evenly with garlic powder, onion powder, salt, and pepper.
- Pour the chicken broth or wine into the bottom of the dish.
- Cover the dish tightly with aluminum foil or a lid. This is essential to create a moist braising environment that keeps the meat tender.
- Bake covered for 30-45 minutes. Young squirrels are usually tender around 30 minutes. Older squirrels may need the full 45 minutes.
- Remove the foil or lid and baste the meat with the pan juices.
- Return to the oven uncovered for 5-10 minutes to lightly brown the surface.
- The meat is done when it is tender and pulls easily from the bone with a fork.
Notes
- Covering the dish is not optional for wild game. Dry heat alone will turn squirrel into boot leather.
- If the squirrel is older and tough, a slightly lower temperature and longer covered bake will improve tenderness.
- This method works equally well for rabbit and other lean small game.