Uploaded January 2020 | Updated September 2026, 5 days ago
primitivepathways.com Learn to skin and process a squirrel with stone tools. Billy Berger uses scalpel sharp obsidian flakes to processes a squirrel into edible portions ready for the stew pot. Front and rear legs are the only portions really worth processing...the rest of the body doesn't provide enough meat to make it worth the time.
Squirrel cooking tip: Squirrel is delicious and tender if cooked correctly. My preferred method is to put the squirrel legs into a pot with room temperature soup or broth. Cover the pot, turn the stove on the lowest temperature setting and let the soup and squirrel heat up slowly to a low simmer. This should take about 20-30 minutes, depending on how much liquid is in the pot. You want a slow temperature increase...if you heat the meat up too quickly, it becomes tough and rubbery. A slow, gradual temperature increase guarantees a tender, delicious squirrel that's healthy, low fat and nutritious.
primitivepathways.com Learn to skin and process a squirrel with stone tools. Billy Berger uses scalpel sharp obsidian flakes to processes a squirrel into edible portions ready for the stew pot. Front and rear legs are the only portions really worth processing...the rest of the body doesn't provide enough meat to make it worth the time.
Squirrel cooking tip: Squirrel is delicious and tender if cooked correctly. My preferred method is to put the squirrel legs into a pot with room temperature soup or broth. Cover the pot, turn the stove on the lowest temperature setting and let the soup and squirrel heat up slowly to a low simmer. This should take about 20-30 minutes, depending on how much liquid is in the pot. You want a slow temperature increase...if you heat the meat up too quickly, it becomes tough and rubbery. A slow, gradual temperature increase guarantees a tender, delicious squirrel that's healthy, low fat and nutritious.
