Game meat, squirrel, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Roasted squirrel is a lean, dark game meat with a flavor often described as a cross between rabbit and dark-meat chicken, with a slightly nutty undertone. The texture is fine-grained and tender when cooked properly, but can become dry if overcooked. Its standout nutritional feature is its exceptionally high protein content relative to its very low fat and zero carbohydrate profile.
Calorie split: 74% protein · 0% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People cherish roasted squirrel for its deep, savory flavor that evokes a connection to traditional foraging and rural culinary heritage. Its versatility allows it to be braised, stewed, or roasted, making it a prized ingredient in hearty, comforting dishes.
⚠️ Watch-outs & how to enjoy it better
The meat is very lean and can become tough and dry if overcooked, requiring careful preparation like slow roasting or braising. Those unaccustomed to game meats may find its flavor too strong or 'wild' compared to milder poultry. To counteract dryness, cook it low and slow with added moisture (like a broth braise) or wrap it in bacon/fatback during roasting.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in fat and contains no carbohydrates or sugar.
- A sustainable, wild-sourced protein option.
- Rich in minerals like iron and zinc from a natural diet.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In the United States, squirrel was once such a common staple that during the Great Depression, squirrel meat was sometimes referred to as 'city chicken' in urban areas where it was substituted for more expensive meats.
Full nutrition (USDA data · scales with serving)
| Water | 62.1 g |
| Energy | 173 kcal |
| Energy | 724 kj |
| Protein | 30.8 g |
| Total lipid (fat) | 4.7 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 3.0 mg |
| Iron, Fe | 6.8 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 211 mg |
| Potassium, K | 352 mg |
| Sodium, Na | 119 mg |
| Zinc, Zn | 1.8 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 15.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.29 mg |
| Niacin | 4.6 mg |
| Pantothenic acid | 0.93 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 123 mg |
| Betaine | 16.2 mg |
| Vitamin B-12 | 6.5 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.40 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.4 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.54 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 0.44 g |
| SFA 18:0 | 0.08 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.08 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.19 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.10 g |
| Cholesterol | 121 mg |
Amino acid profile (per 100g)
| Threonine | 1.2 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.2 g |
| Methionine | 0.68 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.92 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.80 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 4.2 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 1.0 g |
FAQ
What does roasted squirrel taste like?
It's often compared to a richer, slightly gamier version of dark-meat chicken or rabbit, with a subtle nutty flavor from its acorn and nut-based diet.
Is squirrel meat safe to eat?
Yes, when properly handled, cleaned, and cooked to an internal temperature of 165°F (74°C) to eliminate any potential parasites or bacteria, as with all wild game.
How do you keep squirrel meat from getting tough?
The key is slow, moist-heat cooking methods like braising, stewing, or roasting at a lower temperature with added liquid or fat to prevent the lean meat from drying out.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.73 kcal/g · 71% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.34 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.