Squirrel flesh has a distinct taste that cannot be easily compared to any other type of meat. Sweeter than chicken and richer than rabbit, squirrel meat can be used in a variety of dishes.
Squirrel meat used to be a regular part of many people's diets during the days when hunting for food was much more common. It can be grilled, used in soups and stews, and put in the slow cooker or Dutch oven and slow-cooked until extremely tender. Although the pleasantly distinct flavor of squirrel meat requires little seasoning beyond olive oil and lemon, many people find that preparing a dish known as hasenpfeffer using squirrel instead of the traditional rabbit that this recipe calls for produces good results. Hasenpfeffer is an Old World German stew made with onions and wine as a base.