Quick Answer
Eating squirrels that you hunt or trap in your own backyard can be done safely if proper precautions are taken. Squirrels can carry diseases, so it’s important to fully cook the meat to an internal temperature of 165°F. Freezing the meat for a period of time can also kill parasites. Inspect the meat thoroughly and discard any with abnormalities. Be sure it’s legal to hunt or trap squirrels in your area before consuming them.
Is It Safe to Eat Squirrels from Your Backyard?
Eating squirrels you’ve hunted or trapped in your backyard can be safe if done properly. Here are some key things to consider:
Disease Risks
Like other wild game, squirrels can potentially carry diseases that can be transmitted to humans. Some of the main risks include:
– Tularemia – Also known as rabbit fever, this bacterial infection can cause flu-like symptoms and pneumonia. Proper cooking neutralizes the bacteria. Wear gloves when handling raw squirrel meat.
– Salmonella – Squirrels may carry Salmonella bacteria, which can cause food poisoning. Thorough cooking kills Salmonella.
– Lyme Disease – Squirrels do not directly transmit Lyme disease, but can carry ticks that do. Use caution and wear protective clothing when processing squirrels.
– Typhus – Caused by Rickettsia bacteria and transmitted by fleas, typhus is rare but can infect squirrel hunters. Use flea protection and gloves when handling squirrels.
Parasites
Like other wild game, squirrels may contain parasites like roundworms, tapeworms, or flukes. To kill any parasites, freeze squirrel meat for 3 weeks at -4°F/-20°C. Cooking to an internal temperature of 165°F/74°C will also neutralize most parasites. Visual inspection can also help detect parasites.
How to Tell if Squirrel Meat is Safe
When inspecting squirrel meat, look for:
– Firm, shiny flesh without slimy spots or foul odor
– No abnormalities like cysts, swelling, or discoloration
– No evidence of fleas, ticks, worms, etc.
– Shot wounds that are clean without large hematomas (blood clots)
– Fresh kill without signs of rotting
Discard any questionable meat and do not consume squirrels that appear abnormal or diseased.
Proper Handling and Cooking
To safely consume backyard squirrels:
– Wear protective gloves when handling and processing raw squirrel meat.
– Avoid direct contact between the meat and other foods during prep.
– Fully cook squirrel meat to an internal temperature of 165°F/74°C.
– Consider freezing at -4°F/-20°C for 3 weeks to kill parasites before cooking.
– Wash hands thoroughly after handling raw squirrel meat.
– Clean all tools, surfaces, and containers that contact the raw meat.
Proper handling and cooking will mitigate most risks of disease and parasites. Squirrel meat should not be consumed raw or undercooked.
Is Eating Squirrel Legal in Your Area?
Before hunting, trapping, or consuming squirrels from your backyard, be sure it is legal in your locality. Regulations vary widely across the United States.
Hunting Regulations
Several factors impact the legality of hunting squirrels in your backyard, including:
– Seasons – Most states have designated squirrel hunting seasons dictating when it is legal.
– Bag limits – Limits exist on the number of squirrels that can legally be harvested per person per day.
– License requirements – Some states require obtaining a license prior to squirrel hunting.
– Weapons restrictions – Regulations may dictate approved weapons and ammunition for squirrel hunting.
– Public safety – Local laws may prohibit hunting squirrels in populated areas with firearm restrictions.
Trapping Regulations
Trapping squirrels may also be subject to certain regulations including:
– Seasons – As with hunting, trapping seasons dictate when squirrels can legally be trapped.
– Approved traps – Regulated trap types may be required, such as box traps vs. body-gripping traps.
– Inspection laws – Mandatory trap inspection timelines exist in some states.
– Releasing non-target animals – It may be illegal to keep non-target species caught in traps.
– Local restrictions – Municipal laws may prohibit trapping in public areas or close to dwellings.
Checking Your Local Laws
To ensure squirrel hunting and trapping is permissible, always check regulations with your state’s wildlife agency. Additionally, be aware of any municipal restrictions. When in doubt, contact local authorities to inquire about backyard squirrel regulations in your area. Acting in accordance with all laws is vital for responsible and ethical squirrel harvesting.
Field Dressing and Butchering Backyard Squirrels
Once legally harvested, backyard squirrels must be properly field dressed and butchered before consumption. Here are some pointers for safely processing your squirrels at home:
Field Dressing
Field dressing involves removing the internal organs and entrails shortly after harvesting the animal. To field dress a squirrel:
– Place the squirrel on its back and slit the belly open from breastbone to tail.
– Remove all internal organs. Take care not to puncture the bladder or intestines to prevent contamination.
– Follow any additional steps required by your jurisdiction such as attaching a tag.
– Rinse the carcass with clean, potable water if available.
– Dispose of entrails properly by burying, incinerating, or discarding according to local regulations.
Skinning
Once field dressed, squirrels are typically skinned prior to butchering. To skin a squirrel:
– Peel the skin away starting at the hind legs or base of the tail. Pull firmly in the opposite direction of the fur grain.
– Continue separating connective tissue to work the skin off the entire carcass.
– Completely remove all glands, fatty tissue, and fur from the carcass.
– Rinse thoroughly in clean water once skinned.
Butchering
With the carcass skinned, it can be broken down into meat portions:
– Remove the head, feet, and tail, unless you wish to consume those parts.
– Carefully slice the belly open and remove any remaining entrails. Take caution not to cut open the bladder or intestines.
– Detach each loin section by slicing downward from the spine to the belly on each side.
– Cut away the rib section if desired. Squirrel ribs provide minimal meat.
– Sever the upper limbs at the shoulder joint. These may contain small amounts of meat.
– Divide or leave whole the thigh and leg portions. This is the meatiest section of a squirrel.
Remove all visible fat, glands, and any connective tissue during the butchering process. Rinse the finished portions in clean, cold water before freezing or cooking.
Tips for Cooking Squirrel Meat
Squirrel meat is quite versatile and can be prepared using many different recipes and cooking methods. Here are some tips for getting the best results:
Look for Young, Smaller Squirrels
The meat of young squirrels will tend to be more tender than older individuals. Squirrels under one year of age and under 2 pounds are ideal for eating. The meat of large, older squirrels can become tough.
Soak in Saltwater Before Cooking
A saltwater solution helps draw out blood from the meat and seasons it prior to cooking. Soak dressed squirrel pieces for 1-2 hours in cold saltwater. 1 tablespoon of salt per cup of water is sufficient.
Cook Thoroughly to Proper Temperature
Squirrel meat should reach an internal temperature of 165°F/74°C to kill potential bacteria and parasites. Use a food thermometer to verify doneness.
Slow Cook Tough Cuts
For larger squirrels or less tender cuts, utilize slower cooking moist heat methods like braising, stewing, or pressure cooking to tenderize the meat.
Try Marinades and Brines
A marinade can help tenderize and impart flavor. Buttermilk, wine, citrus juice, and vinegar work well. Brining also helps retain moisture.
Complement with Strong Flavors
Onions, garlic, peppercorns, juniper berries and rosemary are good seasonings for squirrel that offset the stronger wild game taste.
Breading and Deep Frying
Dredging squirrel pieces in flour, egg wash, and bread crumbs creates delicious fried squirrel with a crispy exterior that seals in the juices.
Make Soups, Stews, Curries
Slow cooked squirrel dishes like gumbo, chowder, and curry are great ways to break down connective tissue and serve this lean meat in tender form.
Use in Recipes Calling for Chicken
The meat of young squirrels can often substitute for chicken in many recipes. Adjust cook times slightly longer for squirrel meat.
Nutritional Value of Squirrel Meat
Squirrel meat provides an excellent source of protein and nutrition. Here are some of its health benefits:
High in Protein
A 3 ounce serving of cooked squirrel supplies over 30 grams of protein. This provides all of the essential amino acids for building and repairing muscles.
Low Fat
Squirrel is a very lean meat, with nearly 8 times less total fat compared to beef. It has less than 2 grams of saturated fat per serving.
High in Iron
At 3.5 milligrams per serving, squirrel provides double the amount of iron as beef. Iron carries oxygen and supports immune health.
Rich in B Vitamins
Squirrel meat contains a range of B vitamins including B12, niacin, and riboflavin. These support energy metabolism.
Good Selenium Source
The meat supplies 47% of the RDV for selenium, a mineral with antioxidant effects that promotes thyroid function.
Contains Potassium and Phosphorus
Squirrel provides over 20% of the RDV for potassium and phosphorus per serving. These minerals benefit bone health.
Overall squirrel is low in fat yet high in protein, iron, B vitamins, and other key minerals. It can be a nutritious wild game addition to the dinner table.
Frequently Asked Questions
Can you get sick from eating squirrel?
You are unlikely to get sick from eating squirrels if they are fully cooked and safely handled. Proper cooking neutralizes potential parasites, bacteria, and viruses. Avoid any meat that appears abnormal. Wear gloves when processing and wash hands thoroughly afterwards.
Do you need to skin a squirrel before cooking it?
Yes, squirrels should always be skinned prior to cooking. The fur, skin, and glands can impart bad flavors. Skinning also allows inspecting that the meat appears fresh. Any remaining fur can also harbor parasites.
What does squirrel taste like?
Squirrel has a mild “nutty” flavor similar to wild rabbit. The meat is lean and lighter than beef. Older squirrels may taste more gamey. Proper soaking, brining, and cooking helps yield tender, juicy squirrel meat.
Can you get rabies from eating squirrel?
No, rabies cannot be contracted from eating cooked squirrel meat or handling squirrel pelts. The rabies virus is destroyed at temperatures above 122°F/50°C. Thorough cooking or processing of skins neutralizes the virus.
How old is a squirrel when it’s no longer good eating?
Squirrels over one year old tend to become less tender. Squirrel meat will grow tougher as the animal ages and can require more slow cooking methods. Young spring squirrels under two pounds are best for frying or grilling.
Conclusion
Eating backyard squirrels certainly raises some valid safety and legal concerns. However, squirrels can be a sustainable, ethical source of meat when harvested and prepared responsibly. With proper care, backyard squirrels make a delicious, lean protein to supplement an outdoorsman’s dinner table. Observing hunting laws, implementing safe handling procedures, and thoroughly cooking squirrel meat allows enjoying your harvest while minimizing the risks from wildlife. Just be sure to consult local fish and game authorities to ensure backyard squirrel catching complies with regulations in your specific area.
