Wild Game Recipes

Lately, I’ve been getting requests for wild game recipes – especially squirrel!  Here are a couple from the North American Hunting Club Wild Game Cookbook, 1985 and 1990.

Barbecued Squirrel 

How about Some Squirrel Stew?


Serves 4 – 6

Prep Time: 1 hour

3 squirrels, cut up

1 tsp barbecue spices

1 cup melted butter

1 tsp Tabasco sauce (optional)

1 tsp. paprika

salt & pepper to taste

1 tsp. rosemary

Combine melted butter with other ingredients. Charcoal broil the squirrels as you would chicken over coals basting with butter and spices.


Squirrel Hash

Serves 3 or 4

Prep time: 1 hour

2 cups squirrel, cooked and diced

2 cups small potatoes, cubed

1/2 cup chicken broth

2 Tbsp. onion, minced

salt and pepper, to taste

dash of paprika

1/4 stick of butter

Mix squirrel, potatoes, broth and onion.  Season with salt and pepper.  Dust with paprika.  Cook in skillet with the melted butter for about 30 minutes over low heat, stirring often.


Squirrel Stew

Serves 4

Prep Time: Depends on the age of the squirrel

3 or 4 squirrels, cup in pieces

1 bay leaf

2 large carrots, sliced thin

3 large potatoes, diced into small cubes

1 medium onion, chopped


salt and pepper

corn starch or flour

Place meat in pot and cover with cold water.  Add the bay leaf and boil until the meat is falling from the bones.  Add water while cooking to keep meat covered, if necessary.

Remove meat from broth.  Strain broth to remove any bone chips that may have gotten into the broth.

Pour broth back into the pot, add carrots, potatoes, salt and pepper.  Cook over medium heat until vegetables are about done.

While veggies are cooking, remove meat from the bones.  Add the meat to the vegetables and cook for 5 to 10 minutes.

Make a white paste from the cornstarch or flour (mixed with water) to thicken. Serve with crackers or bread and butter.


While thumbing through the North American Hunting Club Wild Game Cookbook, 1989, I almost dropped my teeth at the next 2 recipes.  If anyone makes them, please let me know how they tasted!

Roast Skunk 

Roasted Skunk Anyone?


Serves 2

Prep time:  3 1/2 hours

1 skunk

1 bouillon cube

2 carrots, sliced

1 tsp. onion juice

Dissolve bouillon cube in  1 cup hot water. Parboil skunk in salted water 15 minutes. Drain water.

Place meat in fresh water and steam until tender, about 1 hour.

Transfer to roasting pan and bake at 375 degrees. Add bouillon mixture, sliced carrots and onion juice.  Cook uncovered 2 hours.


Broiled Skunk

Serves 2

Prep time: 2 hours

1 skunk

salt and pepper

1 tsp. onion juice


Parboil skunk in salted water 15 minutes. Pour off water, add fresh water. Steam 1 hour with salt, pepper and onion juice.

Brush with butter.  Broil 40 minutes, basting every 10 minutes.  Enjoy!


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Published in: on October 26, 2010 at 7:20 am  Comments Off on Wild Game Recipes  
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