First of all, don't knock it 'til you try it... and if you don't want to try it - I GET IT. It's not "the norm". Most people picture deer and ducks when they think of wild game and hunting, but squirrel is actually a big part of hunting culture and history and is pretty a common species to hunt across North America.

One of the biggest benefits of squirrel hunting is accessibility. It's an easy way for beginners and youth to learn the ins and outs of hunting and firearms handing. They can start without investing too much money. You don’t need expensive gear and guns, elaborate setups, a hired guide or weeks off work. It’s a hunt you can do close to home, for a few hours at a time, while going for a nice walk - possibly foraging or just enjoying nature.

It’s also popular amongst seasoned hunters! For real, squirrel hunting is an excellent way to learn and sharpen hunting skills. Squirrel hunting is like any other hunt... you need patience, quiet and slow movement, and a sharp eye and aim. You’re paying attention to wind, sound, and animal behaviour and safe firearms handling. You also practice your cleaning skills when you butcher your harvest.

From a conservation standpoint, hunters are our biggest conservationists and we play a huge role in wildlife management. Because there are just so dang many squirrel out there and they reproduce so dang quickly, squirrel hunting is considered a sustainable way to harvest wild game while maintaining a population at a healthy level. Hunting helps keep this quick growing populations balanced, reducing pressure on habitats, reducing disease risk and supporting conservation efforts through licensing and fees.

And then there’s the food aspect. We don't waste meat - even squirrel. Squirrel is ethical and you know exactly where your meat came from, it lived a free and happy life, and it had a quick and ethical passing. There’s no waste, no suffering and no overpopulation. This is where most people are genuinely surprised. Squirrel meat is lean and flavourful, often compared to chicken or rabbit, but with a richer, more taste depending on how it's cooked. Because squirrels are active animals, the meat does best with slower cooking methods that help it become tender. But really, this goes for just about any type of wild game.

I love squirrel hunting because I just love meandering through the woods and this season I really did not have the time to fully commit to deer season with a brand new baby and work - so squirrel hunting was a nice substitute.

That's enough rambling though - here is the most controversial recipe I have ever made and posted - if you follow me on Instagram you might know what I am talking about...

Enjoy, change it up to make it your own, and let me know how like to prepare your squirrel.

Ingredients

• 2 whole squirrels, cleaned
• Salt & pepper
• Butter and oil (for searing)
• 1 onion, quartered
• Chicken stock (enough to cover the body)
• 1 bay leaf (optional)

• 2 tbsp butter
• 1 small onion, diced
• 5 cloves garlic, diced
• 1 tbsp red chili powder
• 1 tbsp cumin
• 1 tsp allspice
• 1 tbsp turmeric
• 1 tbsp yellow curry powder
• 1 cup reserved cooking broth
• ½ can crushed tomatoes
• 1 can coconut milk
• 1 tbsp brown sugar

• Greek yogurt or sour cream
• Fresh parsley, chopped

Instructions

Season whole squirrels generously with salt and pepper. Heat butter and oil in a pot until hot. Add squirrels whole and sear on all sides until deeply browned. This seals in moisture and good flavours.

Add quartered onion, bay leaf, and enough chicken stock to fully cover the squirrel body. It’s fine if the legs stick out - we’re flipping partway through cooking.

Cover and simmer for 2 hours, flipping partway through and adding liquid if needed (so check on it often, BUT I do not usually have to add liquid).

Remove squirrels from the pot and let cool until you can work with it without burning your fingers. Pull all meat from the bones. Discard bones, onion, and bay leaf. Reserve some of the broth.

In the same pot, melt 2 tbsp butter. Add diced onion and garlic; cook until soft and fragrant. Stir in chili powder, cumin, allspice, turmeric, and curry powder. (true butter chicken calls for masala, but this is redneck butter chicken and we dont have masala)

Add 1 cup reserved broth and simmer for about 3 minutes. Stir in crushed tomatoes, coconut milk (cream or regular milk is OKAY to sub), and brown sugar. Simmer on low for 5 minutes.

Add shredded squirrel back to the pot and stir to coat. Simmer until heated through (about 5 minutes) and continue shredding squirrel if needed.

Spoon over rice, drizzle with Greek yogurt or sour cream, and sprinkle with fresh parsley 🌿 (optional, obviously).