Belgian Squirrel

Belgian Squirrel

rhonda

"A person who simply cannot stand wild game will learn to like it after a taste of this unusual dish. And no, it doesn't have to be a squirrel from Belgium, it will just taste like one!"
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Ingredients

2 h 45 m servings 375 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
  4. Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
  5. Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.

Reviews

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I'd just like to say that we normally don't eat squirrels in Belgium. Rabbit, pheasant, maybe even pigeon, but I never ate squirrel in my life. The recipe looks fine as it is, but I would substi...

Great recipe. You can also substitute rabbit for squirrel. I add a little red wine as well.

I never ate squirrel before and was leary. . .This is a very good recipe. I would double up on the flour though

I had eaten squirrel before, but not for years. This dish was fabulous! Thank you so much for submitting it. It's one we will make again and again. I want to try it with some red wine, like one ...

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