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Sherried Squirrel (Or Rabbit): A Taste of the Wild

I’ll never forget the first time I tasted Sherried Squirrel. It was at a hunting lodge nestled deep in the Appalachian Mountains, the air thick with woodsmoke and anticipation. My grandfather, a man who knew the land like the back of his hand, had prepared it. He served it alongside creamy mashed potatoes and sauteed greens, and the rich, savory aroma filled the rustic cabin. As a young boy, I was hesitant, but one bite of the tender, sherry-infused meat convinced me. It was an earthy, comforting flavor that spoke of the woods, of tradition, and of family. This recipe honors that memory, and allows you to create your own.

Recipe Overview

Prep Time: 1 hour 15 minutes (includes 1 hour brining)
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 45 minutes
Servings: 4-6
Yield: 4-6 servings
Dietary Type: Varies (see notes)

Ingredients

Brine:

2 quarts water
1 tablespoon salt
2 teaspoons vinegar

Squirrel (or Rabbit):

4 squirrels, 3 1/2-4 pounds total weight, cut up (or 2 rabbits)
1⁄3 cup all-purpose flour
1 teaspoon salt
1⁄8 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil
8 ounces fresh mushrooms

Sauce:

1 cup chicken broth
1⁄4 cup sherry wine
1 tablespoon Worcestershire sauce
1⁄4 teaspoon seasoning salt
2 drops hot sauce (to taste)

Equipment Needed

Large bowl
Plastic zipper bag
Large skillet
3-quart baking dish
Measuring cups and spoons

Instructions

Prepare the Brine: In a large bowl, combine the water, salt, and vinegar. Stir until the salt is dissolved.
Brine the Meat: Add the cut-up squirrels (or rabbit) to the brine. Ensure the meat is fully submerged. Cover the bowl and let it stand at room temperature for 1 hour. This step is crucial for tenderizing the meat and adding flavor. Don’t skip it!
Drain and Dry: After brining, drain the meat and discard the liquid. Pat the meat completely dry with paper towels. This will help it brown properly in the next step.
Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven is fully preheated before proceeding for even cooking.
Season the Flour: In a plastic zipper bag, combine the flour, salt, and pepper. Seal the bag and shake to mix the dry ingredients.
Coat the Meat: Add the dried squirrel (or rabbit) pieces to the bag. Seal the bag tightly and shake vigorously to coat the meat evenly with the seasoned flour. This creates a lovely crust and helps to thicken the sauce.
Brown the Meat: In a large skillet, heat the butter and vegetable oil over medium-low heat. Once the butter is melted and the oil is shimmering, increase the heat to medium-high.
Sear to Perfection: Carefully place the flour-coated squirrel (or rabbit) pieces in the hot skillet, being careful not to overcrowd the pan. Brown the meat on all sides until golden brown. This step adds depth of flavor and seals in the juices. Work in batches if necessary to avoid overcrowding, which can lower the pan temperature and result in steamed, not browned, meat.
Assemble the Dish: Transfer the browned meat and any pan drippings to a 3-quart baking dish. Add the fresh mushrooms to the dish, nestling them around the meat.
Prepare the Sauce: In a separate bowl, combine the chicken broth, sherry wine, Worcestershire sauce, seasoning salt, and hot sauce. Adjust the amount of hot sauce to your preference.
Pour and Bake: Pour the prepared sauce over the meat and mushrooms in the baking dish. The liquid should come about halfway up the sides of the meat.
Bake Until Tender: Cover the baking dish tightly with a lid or aluminum foil. Bake in the preheated oven for 1 1/2 hours, or until the meat is very tender and easily pulls away from the bone. Check the meat for doneness by inserting a fork; it should offer very little resistance.

Expert Tips & Tricks

Brining Variations: Experiment with different brining ingredients. Try adding herbs like thyme or rosemary, or spices like garlic or peppercorns, to the brine for extra flavor.
Mushroom Choices: Feel free to use different types of mushrooms, such as shiitake, oyster, or cremini, for a more complex flavor. Foraging your own wild mushrooms (with proper identification!) can be a wonderful addition to this dish.
Deglazing the Pan: Before transferring the browned meat and drippings to the baking dish, deglaze the skillet with a splash of sherry or chicken broth. Scrape up any browned bits from the bottom of the pan for even more flavor. Add this liquid to the baking dish along with the meat and drippings.
Thickening the Sauce: If you prefer a thicker sauce, remove the meat and mushrooms from the baking dish after cooking. In a small saucepan, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Bring the sauce from the baking dish to a simmer over medium heat, then whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce has thickened to your desired consistency. Return the meat and mushrooms to the sauce and serve.
Low and Slow: For even more tender meat, consider braising the squirrel or rabbit in a slow cooker. After browning the meat, transfer it to the slow cooker along with the mushrooms and sauce. Cook on low for 6-8 hours, or until the meat is falling off the bone.

Serving & Storage Suggestions

Serve the Sherried Squirrel (or Rabbit) hot, spooning the flavorful sauce over the meat and mushrooms. This dish pairs well with creamy mashed potatoes, buttered egg noodles, rice pilaf, or polenta. Serve with a side of steamed green beans, asparagus, or sauteed spinach for a complete meal.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.

Reheating: Reheat the Sherried Squirrel (or Rabbit) in a saucepan over low heat, stirring occasionally, until heated through. Alternatively, reheat in the microwave on medium power, stirring occasionally, until heated through. If frozen, thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	75mg	25%
Sodium	600mg	25%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	8%
Sugars	5g	N/A
Protein	30g	60%

Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Venison Variation: Substitute diced venison for the squirrel or rabbit for a heartier, richer flavor.
Chicken Alternative: Use bone-in chicken thighs or drumsticks if you are unable to source squirrel or rabbit. Adjust cooking time as needed to ensure the chicken is cooked through.
Gluten-Free: Substitute gluten-free all-purpose flour for the regular all-purpose flour. Ensure all other ingredients are gluten-free.
Dairy-Free: Use olive oil or another plant-based oil instead of butter.
Vegetarian Option: While not the same experience, hearty mushrooms like portobello can be substituted to make a mushroom “steak” dish. Follow the sauce and flavor profile for a vegetarian twist.

FAQs (Frequently Asked Questions)

Q: Can I use frozen mushrooms instead of fresh?
A: While fresh mushrooms are preferred for their texture and flavor, frozen mushrooms can be used in a pinch. Be sure to thaw them completely and pat them dry before adding them to the dish.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the dish up to a day ahead of time. Store it in the refrigerator and bake it just before serving. You may need to add a few extra minutes to the cooking time to ensure it’s heated through.

Q: What kind of sherry should I use?
A: A dry sherry, such as Fino or Amontillado, works best in this recipe. Avoid using sweet sherry, as it will make the sauce too sweet.

Q: How do I know when the meat is done?
A: The meat is done when it is very tender and easily pulls away from the bone. You can also use a fork to check for doneness; it should offer very little resistance.

Q: Can I add vegetables other than mushrooms?
A: Absolutely! Carrots, celery, and onions would be delicious additions to this dish. Add them to the baking dish along with the mushrooms.

Final Thoughts

Sherried Squirrel (or Rabbit) is more than just a recipe; it’s a taste of history, a connection to the land, and a celebration of simple, wholesome ingredients. Whether you’re a seasoned hunter or simply curious about trying something new, I encourage you to give this recipe a try. Don’t be afraid to adapt it to your own tastes and preferences. Share your creations with friends and family, and let the flavors of the wild transport you to a simpler time. I would love to hear about your experience and see pictures of your finished dish! Cheers to culinary adventures!

Sherried Squirrel (Or Rabbit) Recipe