Slow Cooker Squirrel Tacos

While tacos might not be the first meal you think of when it comes to squirrels, they are the perfect game animal for these slow cooker tacos. We use our Weston Realtree Slow Cooker to make even large fox squirrels fall-off-the-bone tender.

Tacos might not be the first thing you think of when you bring home a mess of squirrel, but after you try this recipe, they will be from now on. Images by author

Add in the Tex-Mex flavors and you have the perfect taco filling that is ready to eat when you get home from a long day afield or at work.

Beans, roasted tomatoes and Tex-Mex flavors round out the taco filling.

You can start the squirrel either whole or in sections, but I always like to remove the rib bones before cooking so I don’t have to fish them out of the finished dish.

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This one couldn’t be easier. Add the squirrel, tomatoes, beans, and spices to the slow cooker and cook all day on low. When you get home, gently remove the squirrel from the pot and pick the meat free from the bones.

Slow cook the squirrel until tender, then remove the bones and return the meat to the slow cooker.

Return the meat to the slow cooker and add the shredded cheese.

Add the shredded cheese to the taco filling and stir to combine.

To build the tacos, you can either dip the corn tortillas in the warm juice from the slow cooker or heat them in a tiny bit of oil in a skillet. The dipped version is tastier but tends to be a bit messy to eat.

Spoon the filling into the warm tortillas and top with sour cream, queso cheese, cilantro and lime juice.

Spoon the filling into the corn tortillas. Top with sour cream, cilantro, and crumbled queso fresco cheese. Serve with lime wedges.

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