Smoked squirrel - It's what's for supper!

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40 Cal.
Jun 11, 2009
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Fair Grove, MO
The June/July 2021 issue of "Traditional Bowhunter" magazine has a recipe for smoked squirrel nachos. I got my issue about a month before our squirrel season opened so I knew what I was going to do with the first few I killed. Last night I smoke the three squirrels I killed last Sunday.

Here's what they looked like before going on the smoker. I used a dry rub of my own concoction but you can use anything you like. I smoked them for one hour at around 250 degrees.

After smoking, I put the squirrels in a 13x9 baking pan with 4 cups of beef/chicken broth plus a sliced sweet onion. I covered the pan with foil and put it back in the smoker for another 2 hours. Here is what they looked like when I brought them in the house.

The next time I do this, I will put the pan of squirrels in the oven instead of the smoker and will probably keep them in for 2 1/2 hours. Why? Well, I'm not putting any more smoke into the meat and I can control the temperature better with the oven. Also, The meat was tender, but it wasn't fall-off-the-bone tender. Nevertheless, here is the pile of meat I got off of three squirrels. Me and the dogs thought it tasted mighty fine!

I will be adding to my squirrel tally over the week and will try this recipe again.



40 Cal
MLF Supporter
Apr 16, 2021
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Closest thing we have is possum or maybe Koala.
Wonder if anyone would mind if I.......... a koala?
Ye'll need to come up here to North America and try our possum! Only marsupial on the continent! Impervious to rattlesnake bites, has a pretensil tail, and can play dead to survive an attack! Fed on vegetables for a month they taste fantastic! But not the nursing mammies. T'ent right.