Squirrel Terrine
Squirrel Recipe
1Setup & Prepare
About This Recipe
Experience squirrel at its finest with this elegant recipe. The key is traditional French charcuterie, which ensures sophisticated appetizer worthy of fine dining every time you make it.
French charcuterie meets American small game
Artisanal Charcuterie This elegant preparation transforms multiple squirrels into sophisticated pâté suitable for upscale presentations and special occasions.
Ingredients (Serves 15-20 as appetizer)
- 3 lbs squirrel meat, ground fine (from 10-12 squirrels)
- 1 lb pork fat, ground
- 1/2 lb chicken livers, cleaned
- 2 eggs, beaten
- 1/4 cup cognac
- 2 shallots, minced fine
- 4 cloves garlic, minced
- 2 tsp salt, 1 tsp white pepper
- 1/2 tsp nutmeg, 1/4 tsp cloves
- Caul fat for lining
Professional Terrine Method
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Volume Economics: Squirrel terrine requires many animals. Plan ahead and accumulate from hunts.
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Liver Processing: Soak livers in milk, then sauté quickly. Process half smooth, leave half chunky.
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Forcemeat Assembly: Combine ground meat with pistachios and seasonings. Mix until sticky.
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Molding and Cooking: Line mold with caul fat, pack firmly. Bake for 45-60 minutes in water bath to 160°F for food safety.
2Ingredients
Shopping List
3Cooking Instructions
-
Volume Economics: Squirrel terrine requires many animals. Plan ahead and accumulate from hunts.
-
Liver Processing: Soak livers in milk, then sauté quickly. Process half smooth, leave half chunky.
-
Forcemeat Assembly: Combine ground meat with pistachios and seasonings. Mix until sticky.
-
Molding and Cooking: Line mold with caul fat, pack firmly. Bake for 45-60 minutes in water bath to 160°F for food safety.
FDA Food Safety Guidelines
⚠️ Important: Squirrel should be cooked to an internal temperature of 160°F (71°C) to ensure safety.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 365 calories, 34g protein, 26g fat, 6g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 365 calories, 34g protein, 26g fat, 6g carbohydrates.
