Squirrel Pesto Pasta


Don’t be squirrely about squirrel meat! It’s just another meat, and it is delicious. In this dish I decided to go Italian by basing the meal off what my squirrels were eating: pine nuts. From pine nuts came the idea of making a homemade pesto with some squirrel cooked in butter, garlic, lemon juice, and white wine with a dash of salt. I highly encourage you to make your own pesto sauce as it tastes so much better fresh. A link below has my pesto recipe. So, grab your squirrel guns and strainer and enjoy something most people never dream of!



Prep Time: 10 Minutes   Cook Time: 20 Minutes    Serving Size: 6-8

- 2 Tree squirrels – deboned, cubed

- 4 Cloves garlic

- 6T Butter

- 1/3C Lemon juice

- 1/2C White wine (suggest brut, not sweet)

- 1 6.5oz jar artichoke hearts

- 1/2t Salt

- 8oz. Penne pasta

- Pesto Sauce (Recipe Here)

- 1/2C parmesan (optional)


Add butter to a large skillet and set to medium high heat. Sauté Squirrel meat for 2-3 minutes until light browning is visible. Mince garlic and add to the skillet and cook for an additional 30 seconds. Set the stove to low heat and add lemon juice, white wine and artichoke hearts. Simmer for 5-10 minutes until liquid as reduce by about half.

In a separate pot, boil penne pasta for about 10-12 minutes until done. Turn off burner and drain pasta and set back on the stovetop.

Use a slotted spoon to move the meat and artichokes to the pasta pot. Add Pesto to the pot and stir until thoroughly mixed. Plate with fresh grated parmesan. Enjoy!