It’s difficult to grill a squirrel and get it to be tender. Sure, if you had two or three super young squirrels in the bag, you could grill them hot and fast and make them edible, but grilling any adult squirrel renders a product that’s tough as an old boot.

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This recipe gives both a smoky, Tex-Mex flavor and a tender bite at the same time. Images by author

But there is a way to get smoky grilled flavor and have tender, almost fall-off-the-bone squirrel at the same time. Just like our BBQ Squirrel recipe, the secret is some time on the open grill grate for flavor, then a slow, covered braise in liquid, either beer or chicken broth.

These are perfect as a main course, or they can be eaten like chicken wings at a party. I like to serve them with warm tortillas and a lime wedge for squeezing.

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This two-step method makes grilled squirrel fall-off-the-bone tender.

Start by seasoning the squirrel well with your favorite Tex Mex blend.

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Season the squirrel well with Tex-Mex seasoning blend.

Place the squirrel on your grill at 350 and cook for 45 minutes to one hour. That gives them a nice smoky wood fired flavor.

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Grill on an open grate for 45 minutes to an hour.

Next, transfer the squirrel to an aluminum grill pan and add some liquid. Beer works well, as does chicken broth if you prefer. Bring the liquid about half to two thirds of the way up the side of the squirrel.

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Transfer the squirrel to an aluminum pan and add liquid like beer or broth.

Cover the pan tightly with foil, turn the grill temp down to 275 and cook for another hour or two or until the squirrel is tender.

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