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

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

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

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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.


  • 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


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

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