Chicken-Fried Squirrel or Rabbit

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 is that the meat will be too chewy. Vigorously tenderizing the meat with a sharp-tined fork and then soaking it in buttermilk will solve that problem...

Hasenpfeffer with Squirrel or Rabbit

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 today. I’ve made a few changes to the recipe over the years, particularly to tone down the vinegar and to thicken the sauce. It still serves as a pleasant...

Grilled Squirrel with Lemon Thyme, and Rosemary

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 the chef Jamie Oliver. The squirrel meat can stand up to the pungent garlic and lemon, and the overnight marinade and slow cooking help to make the...