Alright, folks, gather ’round, ’cause today we’re divin’ into somethin’ a bit unusual – crock pot squirrel recipes. Now, I know what you’re thinkin’: “Squirrel? Really?” But trust me on this one, it’s a culinary adventure worth takin’. It all started a couple of weeks ago when my buddy, Jake, dared me to try cookin’ up some squirrel. He’d been doin’ it for years, sayin’ it’s some of the best meat you can get your hands on, especially when it’s slow-cooked to perfection.
So, I thought, “Why not?” I’m always up for tryin’ somethin’ new in the kitchen. First thing I did was hit up the internet to see what kind of recipes were out there. Seemed like the basics included squirrel meat, onions, garlic, carrots, potatoes, and some kind of broth. Sounded simple enough.

Preppin’ the Squirrel
- Cleanin’ and Soakin’: First things first, I got myself some squirrel meat. Now, Jake had already taken care of the skinnin’ and guttin’ (thank goodness). He told me to cut the squirrel into quarters and soak ’em in cold water with a pinch of salt. Said it helps pull out the blood. Did that for a few hours, then rinsed the pieces real good.
- Tenderizin’: Next, I wanted to make sure these little guys were gonna be tender. I threw ’em in my pressure cooker for about 25 minutes. Figured that’d do the trick.
Gettin’ to Cookin’
After the pressure cookin’, it was time to get these squirrels ready for the crock pot. I made a simple mix of flour, salt, pepper, and a few other spices I had in the cabinet. Dredged the squirrel pieces in that, makin’ sure they were coated real good.
Then, I heated up some olive oil and a bit of butter in a skillet. Browned the squirrel pieces for about 20 minutes until they had a nice color. That’s where the flavor really starts to come out, I reckon.
Into the Crock Pot
Once they were browned, I transferred the squirrel pieces into my trusty crock pot. Threw in some chopped onions, garlic, carrots, and potatoes. Poured in some chicken broth and a splash of Worcestershire sauce for good measure.
I set the crock pot to low and let it do its thing for about 6 hours. The smell that filled my house was somethin’ else. Kinda earthy and savory, got my mouth waterin’ for sure.
The Verdict
After 6 long hours, it was finally time to dig in. I gotta say, I was pleasantly surprised. The squirrel meat was fall-off-the-bone tender and had soaked up all those flavors from the veggies and broth. It was rich, savory, and had a unique taste that’s hard to describe. Definitely somethin’ I’ll be makin’ again.
So, there you have it, folks. My adventure in cookin’ crock pot squirrel. It might sound a bit out there, but sometimes the best meals come from the most unexpected places. If you’re feelin’ adventurous, give it a shot. You might just surprise yourself!