Cast-Iron Classic: Pop's Dutch Oven Squirrel Recipe

Worth the effort and leftovers are 'out of this world'

November 16, 2021 By M.D. Johnson

Print Recipe

My father, now 81, has enjoyed making this incredible squirrel dish for as long as I can recall. It’s a bit time-consuming, but once you taste it you’ll realize it’s worth the effort. It’s easy, wonderful, and the next-day leftovers are out of this world.

Ingredients:

2 squirrels cut into five parts each: hindquarters, back and shoulders/legs
Canned diced tomatoes
Mushrooms (I prefer wild chanterelles or hen of the woods, but canned mushrooms work)
1 large Walla Walla onion, peeled and cut into rings
4 links of hot (or mild, if preferred) Italian sausage
Flour, salt, pepper, garlic and other spices to taste

Directions:

Dredge each squirrel piece in seasoned flour and brown in bacon grease. Set aside when complete.
In a heavy Dutch oven, place a layer of diced tomatoes and onions.
Next, arrange a layer of browned squirrel, followed by more tomatoes, onions and one or two hunks of Italian sausage.
Continue this layering until all ingredients are gone, finishing with a thin layer of tomatoes and onions.
Cover and bake at 350 degrees for 75 minutes.
Serve over plain white rice.

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Cast-Iron Classic: Pop's Dutch Oven Squirrel Recipe

Worth the effort and leftovers are 'out of this world'

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