A recipe for squirrel melts: You MUST try them!

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You are so delicious! Squirrel Cropped © by Alun Salt, used under Creative Commons license.

I love the philosophy of wild food, eating what's present around you.

So let's keep this in mind as we learn from this nice blond midwestern mom about how to make our families happy with a delicious and easy squirrel melt!

After all, why not squirrel melts?!

Squirrel Melt sandwich


  • one squirrel (poached in simmering water)
  • pecans (you know how squirrels like nuts)
  • mayo
  • English muffins
  • Cheese

After poaching the squirrel, remove meat from bone and shred it.

Stir the meat together with pecans and about a cup of mayo. Spread on halved English muffins, top with cheese, and broil in the oven for a few minutes.

Squirrel melts: you must try them!


Comments on A recipe for squirrel melts: You MUST try them!

          • Squirrel is pretty tasty indeed, although I’ve never had a squirrel melt. My grandma used to barbecue them for the supper before Thanksgiving when all her kids and grandkids were home so she could get them out of her freezer.

      • Excellent response Cat. XD
        Let me know when you catch it, and I’ll come over and visit (I’m in Indiana!) and eat it with you once it doesn’t look like a squirrel anymore. 😀

        • I learned that Iowa has a squirrel season — and it ended January 31. BUT my hunter friend promises me he’ll help me make this with rabbit meat in the meantime.

          • THIS WINTER: Cat and Samantha eat squirrel courtesy of Cat because Samantha is a wuss and can’t even clean a fish without crying. Y/N?

    • When our cat killed a squirrel we did not eat it. However, my dad did cut off it’s tail, dry it and stick it in his hat band. You can take the boy out of the country …

  1. Squirrel is small game, and all game has seasons…generally spring is a no-no since it’s when animals have their bah-behs… In the US, different counties have restrictions as to what you can shoot where, bag limits, and what you can use to hunt them.

    Check the Department of Fish and Game or Fish and Wildlife in your area before you set your sights on Mr. Nutkins 😉

    • Yes! Thank you, Beretta! I hadn’t thought of that, but my friend Kyle did. Squirrel season in Iow is September through January…but he promised we could try this recipe with some rabbit meat.

  2. Figures something like this would get me to finally comment on here.

    I grew up eating squirrel in rural western Maryland. My Italian gramma would always make it caccitore style, simmered all day with tomato sauce, peppers, and onions.

    I also took two squirrel tails and stuck them into the handle bars of my bike ala other girls pink sparkle streamers and was really sad when some scavenger came along in the night and stole them…

  3. My grandfather made Brunswick Stew out of a squirrel my dad shot, once. Papa grew up on a homestead in Montana, so he was all about not wasting things. The squirrel was nice – better than the woodchuck, but not as nice as possum.

  4. I go to UC Berkeley, and there are millions of eastern fox squirrels on campus (an invasive species). Most students think they’re adorable and feed them, so they are gloriously fat and look delicious.

    This is just so tempting.

  5. I have eaten squirrel! It was ona camping trip. I did it to one up a friend. We grilled it, and it tasted remarkably like those big turkey legs you get at festivals. It’s not bad, but to me it falls in with buffalo wings, too small, irritating and messy to eat.

  6. Speaking of things you see in public parks that I kind of want to kill and eat, anyone have any Canadian goose recipes? 🙂
    I got my hunters safety two seasons ago and haven’t gotten a chance to go hunting with my family yet. First I was planning a wedding. Now I’m pregnant. Next year is my year, I swear!

    • I don’t have a recipe, I remember reading once about a Japanese man visiting a First Nations reserve on James Bay, and by the end of the trip he was making Teriyaki Sauce to go on wild goose…

    • I make goose every year for yule! I just stuff it with apples, pierce the skin a whole bunch (to help cook off the fat)and rub with salt and pepper, and baste it with apple brandy. After the goose is served, I refridgerate the drippings to seperate the fat (there’s a LOT of it) and store the fat in my freezer to use as cooking oil. I still have half a brick from december past.

  7. One of my friends got in trouble for catching squirrels and cooking them in the communal dorm kitchen.

    He made a tasty casserole, I’ll tell you what.

  8. This took me by surprise. It’s a real squirrel . . . yikes! Just not used to it! And, not a hunter either. I’ll pass on this one! But, thanks for posting this!

  9. I’ll be honest, I kept expecting to get rick-rolled throughout the entire video, especially when she went on about the squirrel’s tender little butt. Interesting idea, but I grew up eating nasty little critters my neighbors would kill with their bb guns. We had bad snake once, and that about ended that for me.

  10. Apparently, my great-grandfather killed a squirrel (with a gun? who knows) in his backyard in inner-city Cleveland, with the intention of cooking it – upon which my great-uncle Henry cried, “Pa killed a squirrel! …We’re gonna be eating monkey next.”

    Also, this video is hilarious.

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