Tender Braised BBQ Squirrel

I hope everyone made it through the long, hot summer. The best time of the year is upon us now, and that means hunting seasons are firing back up.

For many hunters, opening day of squirrel season is a late-summer tradition that signals the return of hunting season, even before the dove and early archery openers. Since I was a kid, I’ve enjoyed grabbing a rifle or a shotgun and heading out in search of an active hickory nut tree.

This easy cooking method leaves the squirrel tender and easy to eat.

When we get together with friends for a big squirrel hunt, one of my favorite ways to cook and serve the morning’s take is this combination grill/braise method. Squirrel has a reputation of being a tough and chewy critter, and grilling them directly over heat, while flavorful, doesn’t do anything to prove that reputation wrong.

But this recipe starts with a direct grill for good smoke flavor, and then finishes with a slow braise in liquid, either beer or chicken stock, along with a drizzle of your favorite BBQ sauce.

The results are a tender bite that is easy to eat and tastes great. If we have a lot of squirrels to choose from, I do pick out the younger ones for this recipe, saving the older, larger squirrels for the stew or dumpling pot. I also like to just cook the hindquarters for this one so that they all cook evenly, although the saddle section will work as well. Front legs can overcook if mixed in with the larger pieces, save them for the fry skillet.

Start by seasoning the squirrel. I used Realtree APX brand all-purpose seasoning, but you can also use salt, pepper, and garlic powder or whatever BBQ rub you prefer.

Season the squirrel with Realtree APX or your favorite seasoning blend.

Next, place the squirrel directly on the grill at about 300 degrees. Grill for 45-60 minutes.

Start by grilling directly on the grate for added flavor.

Remove the squirrel from the grill and place it into a large aluminum roasting pan. Pour in one can of beer or 12 ounces of chicken stock. Drizzle over your favorite BBQ sauce so that each piece gets a little. Cover the pan tightly with foil.

Move the squirrel to an aluminum roasting pan then add beer or chicken stock and a drizzle of BBQ sauce.

Return the pan to the grill. Turn the temperature down to 250 degrees and slowly braise for another 60-90 minutes or until the squirrel is tender.

Cover the pan tightly with foil and braise until the squirrel is tender.

Serve these as a main course or as an appetizer like wings.