Course
Small Bites
Chef’s notes
Small game hunters can use this recipe to prepare one of America’s favorite barroom appetizers. Chicken wings are replaced with squirrel or rabbit legs to make a spicy, crowd-pleasing finger food.
For this recipe and more, get your hands on The MeatEater Fish and Game Cookbook.
Stay in the loop with The MeatEater Newsletter
A handpicked mix of the stories, videos, podcasts, recipes, and gear we think are most worthy of your time - straight to your inbox.
Shop
Related
Recipes
Chicken-Fried Squirrel or Rabbit
(4) Pretty much everyone loves fried chicken, so why not apply that method to small game? My brother Matt asked himself that question years ago, and he became a huge advocate of browning squirrels and rabbits in a pan and then finishing them in the oven. The biggest risk with chicken-frying small game...
Steven Rinella Feb 27, 2018
Read More Play Now 
Recipes
Grilled Squirrel with Lemon Thyme, and Rosemary
(0) Sometimes I find that the best concepts for squirrel and rabbit recipes come from the chicken recipes of great chefs. You obviously have to adjust the cooking method and cooking times, but the flavor profiles often fit. This particular recipe was inspired by a very simple chicken preparation used by...
Steven Rinella Feb 14, 2018
Read More Play Now 
Recipes
Hasenpfeffer with Squirrel or Rabbit
(0) My mom originally got a version of a hasenpfeffer recipe from her mother, who found it on the back of a box containing a frozen domestic rabbit. Growing up, my brothers and I ate countless squirrels and rabbits prepared in this fashion, and it remains one of our favorite small game preparations...
Steven Rinella Mar 2, 2018
Read More Play Now The comments section requires Functionality cookies. Please enable Functionality cookies in Cookie Settings to view this content.
Save this recipe
Buffalo Hot Legs with Squirrel or Rabbit
Recipe by: Steven Rinella
Course
Small Bites
Chef’s notes
Small game hunters can use this recipe to prepare one of America’s favorite barroom appetizers. Chicken wings are replaced with squirrel or rabbit legs to make a spicy, crowd-pleasing finger food.
For this recipe and more, get your hands on The MeatEater Fish and Game Cookbook.