Squirrels are not typically found in grocery stores, but they have a long history as a small game animal consumed in many cultures worldwide. They are a source of lean, wild protein, and hunting them remains a tradition in rural and forested areas. The meat offers a distinct, rich flavor often compared to dark-meat chicken or rabbit. Understanding the nutritional composition and safety measures is important for anyone considering squirrel as a food source.
Determining Protein Content
Squirrel meat provides a high concentration of protein because it is naturally lean wild game. A standard three-ounce serving of cooked squirrel meat contains approximately 26 grams of protein. This places it in a similar protein density category to other common lean meats. For instance, a comparable three-ounce portion of skinless chicken breast offers about 26 grams of protein, while lean beef provides around 22 grams.
The protein content in raw squirrel meat, measured per 100 grams, is consistently between 19 and 21 grams. The slight increase in protein concentration after cooking is due to the loss of water content. This high protein-to-fat ratio makes squirrel an excellent source of highly bioavailable amino acids. The body can efficiently absorb and utilize this protein for muscle maintenance and overall dietary intake.
Nutritional Value Beyond Protein
The nutritional profile of squirrel meat extends past its high protein count, offering several beneficial components. Squirrel is notably low in fat, with a three-ounce cooked serving containing only about 4 grams of total fat. This low-fat characteristic contributes to its low caloric density, with a three-ounce cooked portion containing an estimated 147 calories.
The meat is also a good source of essential micronutrients, particularly B vitamins and minerals. It provides a significant amount of iron, which is necessary for oxygen transport in the blood. Squirrel meat also offers phosphorus, important for bone health and energy metabolism, and B vitamins such as Niacin and Riboflavin, which help convert food into energy.
Safety and Proper Preparation
Consuming wild game requires strict adherence to safety protocols to mitigate the risk of zoonotic diseases. A primary concern with small rodents like squirrels is the bacterial infection tularemia, often called “rabbit fever,” which transmits through contact with an infected animal. Other risks include leptospirosis and salmonellosis, which spread through contact with bodily fluids or contaminated surfaces.
To ensure safety, the meat must be cooked thoroughly to a minimum internal temperature of 165°F (74°C). Using a meat thermometer is the most reliable way to confirm this temperature has been reached in the thickest part. This heat treatment effectively destroys most bacteria and parasites present in the muscle tissue.
Proper field dressing and inspection are necessary steps in preparing the game. Hunters should wear rubber gloves when handling the animal to prevent direct contact with blood or internal organs. Inspect the internal organs, particularly the liver, for any unusual spots, lesions, or off-color appearances. If the animal appears lethargic or sick before harvest, or if the internal organs show signs of disease, the meat should not be consumed.