Low & Slow Crockpot Squirrel with Onions and Gravy
My grandpa used to say squirrel was the first thing he ever taught anybody to hunt, and it was usually also the first thing he taught them to cook, because it forgives mistakes better than almost anything else in the woods. That said, squirrel meat has a job to do in the pot – it’s lean and it works hard for its living, climbing and jumping all day, so those back legs and shoulders need time to give up and get tender. A crockpot is honestly the best thing that ever happened to squirrel. I used to fuss over these in a Dutch oven on the stovetop, checking every twenty minutes like a nervous parent, until I figured out I could just walk away and let the slow cooker do what it does. This is the recipe I hand every kid in the family the first time they bring home their own squirrel – it’s simple, it’s hard to mess up, and it makes even a scrawny young squirrel taste like something worth bragging about at dinner.
Ingredients
- 2-3 whole squirrels, cleaned and cut into pieces (front legs, back legs, and saddle/backstrap)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 3 tbsp butter or bacon fat
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1/2 tsp dried thyme
- 2 carrots, cut into chunks (optional)
- 2 celery stalks, chopped (optional)
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening at the end)
Instructions
- Pat the squirrel pieces dry and season with salt and pepper, then dredge lightly in the flour, shaking off any excess.
- Heat the butter or bacon fat in a skillet over medium-high heat and brown the squirrel pieces on all sides, about 2-3 minutes per side. You’re not cooking it through here, just building color and flavor – work in batches so you don’t crowd the pan.
- Transfer the browned pieces to the crockpot.
- In the same skillet, add the onion and cook for 2-3 minutes until it starts to soften, scraping up any browned bits from the bottom of the pan. Add the garlic and cook another 30 seconds.
- Pour the onion and garlic mixture over the squirrel in the crockpot.
- Add the chicken broth, Worcestershire sauce, bay leaf, thyme, carrots, and celery if using.
- Cover and cook on low for 6-7 hours, until the meat is fork-tender and starting to pull away from the bone.
- Remove the bay leaf. If you want a thicker gravy, stir in the cornstarch slurry during the last 20 minutes of cooking and let it bubble and thicken.
- Taste and adjust salt and pepper before serving.
Cook’s Notes
Don’t skip the browning step in the skillet before it goes in the crockpot – I know it’s tempting to dump everything in and walk away, but that browned crust is where most of your flavor comes from, and squirrel doesn’t have a ton of fat to fall back on if you skip it. The other thing that matters more than people think: cut the front legs off separate from the saddle before cooking. The legs have more connective tissue and take a little extra time to break down, so having them all mixed in with the more delicate backstrap pieces means the leg meat comes out perfectly while the saddle stays tender instead of turning stringy.
Ingredient Swaps
No squirrel in the freezer yet this season? This recipe works just as well with rabbit, and older cottontails especially benefit from this same low-and-slow treatment. If you want a deeper, richer broth, swap half the chicken broth for beef broth – it stands up nicely against the gamier flavor. Bacon fat instead of butter for browning adds a smokiness that pairs really well with the onions. And if you don’t have Worcestershire on hand, a splash of soy sauce and a little extra black pepper gets you most of the way there.
Serving Suggestions
I like this served over a big pile of mashed potatoes so the gravy has somewhere to go, but my grandfather always ate his with biscuits split open right on the plate, soaking up every bit. Egg noodles work great too if you want to stretch it further for a bigger family dinner. A simple vinegar-dressed slaw on the side cuts through the richness nicely.
Storage & Reheating
This keeps in the fridge for up to 4 days in an airtight container – and honestly, I think it tastes even better on day two once the flavors have had time to settle in. To reheat, warm it gently on the stovetop over low heat with a splash of broth or water to loosen the gravy back up; microwaving works too but go slow so the meat doesn’t toughen up. It also freezes well for up to 3 months – just thaw it in the fridge overnight before reheating.
Common Questions
How long does squirrel need to cook in a crockpot to be tender?
Plan on 6-7 hours on low. Squirrel is lean and works those leg muscles hard, so it needs real time to break down – checking at the 6-hour mark and going by fork-tenderness rather than the clock is your best bet.
Do you need to soak squirrel meat before cooking it?
I don’t soak mine, but if you’re working with an older squirrel or you’re just not sure about gaminess, a quick soak in salted water or buttermilk for an hour beforehand can mellow the flavor. It’s not required, just a preference thing.
Can you cook squirrel in a crockpot without browning it first?
You can, but I wouldn’t recommend it. Browning the meat first builds a layer of flavor that a lean meat like squirrel really needs, since it doesn’t have much natural fat to carry flavor on its own through a long cook.