Oven-Fried Squirrel
Tender squirrel pieces are egg-dipped, seasoned, pan-browned, then oven-baked in a savory pan gravy until fall-apart tender. It’s a classic rustic preparation that turns this nutty-flavored wild game into a comforting main dish.
Ingredients
- 1 squirrel, cleaned and cut into serving pieces
- 4 large eggs
- 1/2 cup seasoned coating mix, such as Fryin’ Magic
- 1/2 cup all-purpose flour
- 1/3 cup olive oil
- 1/3 cup canola or vegetable oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth, dry white wine, or water
- 1 teaspoon paprika (optional)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon black pepper (optional)
- 1/4 teaspoon cayenne pepper, or to taste (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the squirrel pieces dry with paper towels to help the coating adhere and ensure better browning.
- In one shallow bowl, crack and beat the eggs with a fork until well combined.
- In the other shallow bowl, combine the seasoned coating mix, flour, and any optional spices (paprika, garlic powder, black pepper, cayenne pepper).
- In a large skillet (preferably oven-safe) over medium heat, combine the olive oil, canola or vegetable oil, and butter; heat until the butter is melted and the oil is shimmering.
- Dip each piece of squirrel into the beaten egg, letting excess drip off, then dredge in the flour mixture, pressing gently to coat evenly.
- Place the coated squirrel pieces in the hot skillet without overcrowding, and brown on all sides until golden, about 15-20 minutes, working in batches if needed.
- Transfer the browned squirrel pieces to a 9×13 inch baking dish.
- Deglaze the skillet (or transfer drippings to a stovetop skillet) by pouring in the chicken broth, wine, or water and bringing to a simmer over medium heat, scraping up the browned bits with a wooden spoon.
- Pour the liquid and browned bits evenly over the squirrel pieces in the baking dish.
- Cover the baking dish with a lid or foil and bake in the preheated oven for 1 hour, or until the meat is tender and easily pierced with a fork.
- Remove from the oven and serve hot.
Cook’s Notes
Browning the squirrel well before baking builds flavor for the gravy, so don’t rush that step or overcrowd the skillet. Older, tougher squirrels benefit from the full hour (or longer) of covered baking to become fork-tender.
Ingredient Swaps
If you don’t have a seasoned coating mix like Fryin’ Magic, plain seasoned breadcrumbs or extra flour with added salt and pepper will work. Chicken broth, white wine, or even water can be used interchangeably for the braising liquid depending on what you have on hand.
Serving Suggestions
Serve the squirrel hot with the pan gravy spooned over top, alongside mashed potatoes, rice, or biscuits to soak up the sauce. A simple side of greens or roasted vegetables rounds out the meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish in the oven or on the stovetop with a splash of broth to keep the meat moist.
Common Questions
Do I need to soak the squirrel before cooking?
Soaking isn’t required by this recipe, but some cooks like to soak squirrel in saltwater or buttermilk beforehand to mellow the flavor and tenderize the meat.
Can I make this without an oven-safe skillet?
Yes, just brown the squirrel in a regular skillet, then transfer the drippings to a separate pan on the stovetop to make the gravy before pouring it over the meat in the baking dish.
How do I know when the squirrel is fully cooked?
The meat should be easily pierced with a fork in the thickest part after the full hour of baking; if it’s still tough, cover and bake a bit longer.