Parker Hall’s Famous Squirrel Rollups

Parker Hall’s Famous Squirrel Rollups

  • Course

    Small Bites

  • Duration

    30 minute prep, 5 hour cook

  • Serves

    4
Chef’s notes

When you eat as many squirrels as Parker Hall, you need to find ways to move beyond the classic recipes. His squirrel rollups are a novel way to cook this delicious meat, and it’s kid friendly.

The recipe is fairly simple. Once you have it down, you can adapt it to your own tastes and fill the rolls with whatever ingredients you like.

Ingredients

  • 6 squirrels, cleaned and skinned
  • 2 cups of wild game or chicken stock
  • 3 peppers, sliced
  • 1 onion, sliced
  • Fresh herbs, like thyme or sage
  • Cream cheese (or if you prefer, shredded cheese)
  • 1 tube of crescent rolls

Also works with

Any small game

Special equipment

Slow cooker

Preparation

  1. Season the squirrels with salt and pepper and place in a crockpot, pouring in enough stock to almost cover the squirrels. Cook on low until the meat is tender enough to pull from the bones, or about 6 hours.
  2. Remove the squirrels from the pot, allow to cool, and pick all the meat from the bones shredding it as you go.
  3. Lay out the crescent roll dough on a baking sheet. Top with shredded squirrel meat, sliced onions, sliced peppers, a hunk of cheese, and fresh herbs.
  4. Roll the crescent rolls around the filling, tucking the ends underneath to keep the filling from spilling out.
  5. Place in a 350-degree oven until the dough is fully cooked and golden brown, or about 30 minutes.
Chef’s notes

When you eat as many squirrels as Parker Hall, you need to find ways to move beyond the classic recipes. His squirrel rollups are a novel way to cook this delicious meat, and it’s kid friendly.

The recipe is fairly simple. Once you have it down, you can adapt it to your own tastes and fill the rolls with whatever ingredients you like.

Ingredients

  • 6 squirrels, cleaned and skinned
  • 2 cups of wild game or chicken stock
  • 3 peppers, sliced
  • 1 onion, sliced
  • Fresh herbs, like thyme or sage
  • Cream cheese (or if you prefer, shredded cheese)
  • 1 tube of crescent rolls

Also works with

Any small game

Special equipment

Slow cooker

Preparation

  1. Season the squirrels with salt and pepper and place in a crockpot, pouring in enough stock to almost cover the squirrels. Cook on low until the meat is tender enough to pull from the bones, or about 6 hours.
  2. Remove the squirrels from the pot, allow to cool, and pick all the meat from the bones shredding it as you go.
  3. Lay out the crescent roll dough on a baking sheet. Top with shredded squirrel meat, sliced onions, sliced peppers, a hunk of cheese, and fresh herbs.
  4. Roll the crescent rolls around the filling, tucking the ends underneath to keep the filling from spilling out.
  5. Place in a 350-degree oven until the dough is fully cooked and golden brown, or about 30 minutes.
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The MeatEater Fish and Game Cookbook
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Penguin Random House
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Parker Hall’s Famous Squirrel Rollups

Recipe by: Steven Rinella
Parker Hall’s Famous Squirrel Rollups
  • Course

    Small Bites

  • Duration

    30 minute prep, 5 hour cook

  • Serves

    4
Chef’s notes

When you eat as many squirrels as Parker Hall, you need to find ways to move beyond the classic recipes. His squirrel rollups are a novel way to cook this delicious meat, and it’s kid friendly.

The recipe is fairly simple. Once you have it down, you can adapt it to your own tastes and fill the rolls with whatever ingredients you like.

Ingredients

  • 6 squirrels, cleaned and skinned
  • 2 cups of wild game or chicken stock
  • 3 peppers, sliced
  • 1 onion, sliced
  • Fresh herbs, like thyme or sage
  • Cream cheese (or if you prefer, shredded cheese)
  • 1 tube of crescent rolls

Also works with

Any small game

Special equipment

Slow cooker

Preparation

  1. Season the squirrels with salt and pepper and place in a crockpot, pouring in enough stock to almost cover the squirrels. Cook on low until the meat is tender enough to pull from the bones, or about 6 hours.
  2. Remove the squirrels from the pot, allow to cool, and pick all the meat from the bones shredding it as you go.
  3. Lay out the crescent roll dough on a baking sheet. Top with shredded squirrel meat, sliced onions, sliced peppers, a hunk of cheese, and fresh herbs.
  4. Roll the crescent rolls around the filling, tucking the ends underneath to keep the filling from spilling out.
  5. Place in a 350-degree oven until the dough is fully cooked and golden brown, or about 30 minutes.