Entrée: United States – Roast Squirrel with Herbs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 30 min

Additional 5 min

Total 45 min

Ingredients

2–4 whole squirrels, cleaned and halved
4 tbsp (60 ml) unsalted butter, softened
2 cloves garlic, minced
1 tbsp (15 ml) fresh rosemary, finely chopped
1 tbsp (15 ml) fresh thyme leaves
1 lemon, zested and halved
Salt and freshly ground black pepper to taste
1–2 tbsp (15–30 ml) olive oil

Instructions

1. Preheat oven to 400°F (200°C). Pat squirrel pieces dry and season generously with salt and pepper; remove any shot or damaged tissue if present.
2. Mix butter with garlic, rosemary, thyme and lemon zest. Rub herb butter under and over the squirrel pieces.
3. Heat oil in a large ovenproof skillet over medium-high heat and sear squirrel, skin-side down first, until browned, about 3–4 minutes per side.
4. Transfer skillet to oven and roast 18–25 minutes, until meat is tender and juices run clear.
5. Rest 5 minutes, squeeze lemon halves over meat, adjust seasoning and serve.