Squirrel

Squirrel is a game meat eaten in parts of North America and Europe, where tree squirrels are hunted in autumn and winter. The meat is lean, dark, and fine-textured with a mild, slightly nutty flavour — unsurprising given the animal’s diet of acorns and seeds.

It’s traditionally slow-cooked in stews and braises, as the small carcass and lean muscle benefit from long, moist cooking. Brunswick stew, a Southern American classic, originally featured squirrel as its primary meat. It can also be roasted or fried.

Squirrel is not available in Australian retail and is not part of the Australian food culture. Tree squirrels are not native to Australia, and their importation is prohibited. This entry exists for nutritional reference purposes.