Buffalo Squirrel Dip

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-7
serves
Easy
difficulty

Want a party dish that no one else will bring to the table? The next time you get invited to a potluck style function; whip up a big bowl of this Buffalo Squirrel Dip and be the life of the party. It starts with boiled squirrel, simmered for a couple of hours then picked from the bone. From there, the meat gets mixed with cream cheese, ranch dressing and other seasonings before being topped with shredded cheese and baked to form a melted gooey bowl of goodness.

Serve the Buffalo Squirrel Dip with tortilla chips.

To get the most flavor packed into the squirrel meat, season the cooking water with two bay leaves, salt, black peppercorns, garlic cloves and a teaspoon of beef bouillon. The resulting meat will really stand out in the dip.

Simmer the squirrels for two to three hours.

Want to really make the dish shine? Fry your own corn chips by quartering fresh corn tortillas and flash frying them in hot vegetable oil. Once crispy, remove the chips from the oil with a wire spider, let any excess oil drain back into the pan, then drain on a paper towel-lined cookie sheet. While the chips are still piping hot, hit them with a sprinkle of coarse sea salt. You may never buy bagged chips again.

Ingredients

2-3 squirrels

1 gallon cold water

1 tablespoon salt

2 bay leaves

1 tablespoon black peppercorns

2-3 cloves of garlic, lightly smashed to release their oils

1 teaspoon beef bouillon

 

For the dip

2 eight ounce blocks of cream cheese

1 cup ranch dressing

¾ cup Buffalo wing sauce

1 cup shredded cheddar cheese

 

Cooking Instructions

 

Begin with a gallon of water in a heavy pan. This was the perfect opportunity to try out my new Realtree pots from Camalo Cookware. Not only do they look nifty in the kitchen, the pots are nice and heavy, with tight-fitting lids.

Realtree cookware from Camalo Cookware.

To the water, add the beef bouillon, peppercorns, salt, garlic, and bay leaves. Bring to a rolling boil and add the squirrels. Reduce heat to a simmer and cook for two to three hours. Remove the squirrel from the pot and let cool. Once they are cool enough to handle, pick the meat from the bones and set the shredded squirrel aside.

Pick the cooked squirrel meat from the bones.

In a bowl, mix the softened cream cheese with ranch dressing and Buffalo wing sauce. Stir in the shredded squirrel meat and turn the mixture out into a glass pie dish.

Mix the cream cheese mixture with the squirrel meat and turn into glass pie dish.

Bake for 10 minutes at 350 degrees, then top with shredded cheddar cheese and return to the oven for an additional 15 minutes. Serve with freshly made corn chips.

Bake the dip an additional 15 minutes to melt the cheese.

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