Roast Squirrel with Sage and Hazelnuts

You can use a whole squirrel for this but the main meat you will consume is on the back legs. I roasted them whole for this recipe then served the back legs only and putt he ribs etc into a pan to make stock with the leftover garlic bulbs etc.


  • 1/2 Butternut Squash
  • 1-2 Whole Squirrel or 4-6 Squirrel Haunches
  • 1-2 Garlic Bulbs (Small pink)
  • 1 Handful fresh Sage
  • 2 TBSP Hazelnuts (whole)
  • Salt and Pepper
  • Truffle Oil
  • Knob of Tallow
  • 1 Roughly chopped red onion


  • Cut the Squash into strips (with no seeds)
  • Cut the tops of the garlic bulbs
  • Tear sage leaves roughly
  • Hot Pan sear Squirrel in Tallow
  • Roughly chop 1 red onion

Add Squash, garlic, onion, whole hazelnuts, squirrel and sage to a roasting pan.
Drizzle with Truffle oil and season with Salt and Pepper.
Roast on 200 degrees for 15 minutes or until squirrel is cooked.

Serve on a bed of mashed potato with gravy or jus.

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