Squirrel Empanadas

Meat, cheese and potato filling wrapped in a flaky crust

There’s something about chasing squirrels through hardwood bottoms that never gets old. I grew up hunting squirrels, easing through the woods slowly, stopping often, and trying to catch movement high in the trees. But recently, I got to experience my first squirrel hunt behind dogs, and it brought a whole new level of excitement to squirrel hunting that I’ve loved since I was a kid.

Watching squirrel dogs work a tree line, hearing them vocalize and lock up on a tree, and moving in while they stayed treed was something special. It’s fast-paced, loud, and a completely different experience from the quiet patience of still hunting, but both carry the same appreciation for the woods and the tradition behind it.

Squirrel hunting has always been more than just filling a game bag for me. It’s mornings in the timber, great conversations with friends and family, and bringing home wild game that deserves more respect than just getting tossed in a fryer. Squirrel meat is rich, lean and perfect for braising low and slow — especially when paired with smoky chipotle, roasted potatoes and flaky empanada dough.

Happy hunting,

Recreational Chef

INGREDIENTS:

BRAISED SQUIRREL FILLING

2-4 squirrels

2 cups of chicken broth

2 chipotle peppers in adobo, chopped

1 tbsp. adobo sauce

1 small onion, diced

4 garlic cloves, minced

1 carrot, diced

½ bell pepper, diced

1 tbsp. chili powder

1 tsp. cumin

1 tsp. smoked paprika

½ tsp. ranch seasoning

Salt and black pepper

1 tbsp. oil

POTATOES

2 Yukon potatoes, small diced

Salt and black pepper

1 tsp. chili powder

½ tsp. cumin

½ tsp. smoked paprika

¼ tsp. ranch seasoning

½ cup of light olive oil

EMPANADA

Empanada discs

Egg wash

1 cup pepper jack cheese, diced

CHIMICHURRI SAUCE

1 cup parsley

½ cup cilantro

2 tbsp. fresh oregano

1 small shallot

4 cloves of garlic

1 chipotle pepper in adobo, chopped

1 tsp. adobo sauce

Juice of 1 lime

3-4 tbsp. rice wine vinegar

½ cup olive oil

1 tsp. red pepper flakes

PREPARATION: Serves 12

1. Season squirrel with salt, pepper, chili powder, cumin, smoked paprika and ranch seasoning.
2. Heat a Dutch oven to medium/high heat and add the oil. Brown squirrel pieces.
3. Once browned, add the onions, garlic, carrots, bell pepper, chipotle peppers and adobo sauce. Cook for 4-5 minutes until the vegetables are translucent.
4. Pour in the chicken stock, cover the Dutch oven, and place in a preheated 300°F oven for 2–3 hours, or until the squirrel is fork tender and easy to shred.
5. Once tender, allow the squirrel pieces to cool, then shred, ensuring to remove all bones and shot. Strain and reserve the braising liquid.
6. Once shredded, add ¼ cup of the braising liquid to the shredded squirrel meat.
7. While the squirrel meat is cooling, dice the potatoes, season with salt, pepper, chili powder, cumin, smoked paprika and ranch seasoning and sauté in a pan with oil until golden brown.
8. For the chimichurri sauce, chop the parsley, cilantro, oregano, garlic and shallot.
9. Once chopped, combine in a food processor and pulse a few times to combine.
10. Add the lime juice, rice wine vinegar, olive oil, red pepper flakes, and chipotles in adobo and mix until combined. Let sit for 30 minutes to an hour for the flavors to come together.
11. For the empanada, preheat the oven to 400°F.
12. Fill each empanada disc with 1-2 tablespoons of squirrel meat, 1 teaspoon of potato and 1 teaspoon of cheese.
13. Fold the dough over and crimp the edges with a fork.
14. Brush each empanada with egg wash.
15. Bake on a sheet pan for 18-24 minutes or until golden brown.
16. Serve hot with chimichurri sauce spooned over the top or on the side as a dipping sauce.