Small Game Recipes

If you like fried chicken, you’ll like this fried rabbit recipe.

We decided that for our first foray into beaver cheeks, it would be appropriate to emulate our favorite tacos.

This recipe for squirrel egg rolls is easy and addictive.

A fancy preparation for squirrel meat, this recipe is a great way to stretch a squirrel or two into a meal for many.

Confit squirrel is silky, tender, and rich- it’s great as a standalone dish, or shredded and made into ravioli, tacos, and more.

Tangier and smokier than the store bought stuff.

Birch beaver bacon- it had a nice ring to it.

Not a whole lot of people make smoked, cased, fresh chorizo.

This kielbasa is smoky and garlicky, and tastes great hot or cold.

This sausage was inspired by jagerwurst, a German sausage that translates to “hunter’s sausage”, and an old timey beaver lure recipe that we made this season.

Beaver prosciutto is rich and a little woodsy, almost nutty, with a fine grain and excellent texture.

Simple and humble, confit rabbit brings out the best in this delicate wild game.

Smoky, tender, and rich- the perfect foil to a bowl of braised greens or eggs & biscuits

This salami is garlicky and spicy, yet doesn't mask the subtle qualities of the beaver meat.

Smoking the squirrels before braising them adds a great deal of flavor to this recipe, plus, it gets us jazzed for our “best squirrel season yet.”

Juicy and flavorful, and just as good piled on a bun with some mustard as they are on a plate heaped with spaetzle and sauerkraut.

After you’ve made our steamed beaver dumplings recipe, use any leftover filling to make Bao.

Born out of a craving for Chinese delivery. Ground beaver has the classic beefy flavors of delivery dumplings, but leaner and with more nuance.

Slice it thin and serve over crusty bread, or add to any dish that needs a pop of fattiness.

A lot of our recipes are old standbys, tried-and-trues that we’ve honed over the years. This is not one of those. It turned out incredible.

This “confit and fry” method renders all squirrels tender, no matter their age.

We like to savor all our meals, but rabbit for dinner is really an occasion in this house

Because you can’t go wrong with barbecue

Perfect for a quick snack or entertaining

There’s something about bitter food that makes you feel good after you eat it

Tastes like chicken

Warm and restorative, the comfort of mom’s cooking in a bowl.

If we haven’t given you enough reason to cure a beaver ham, here’s one more.

This side is a great use for leftover ham- beaver or otherwise- and comes together quickly.

Bright, citrusy flavors from sumac and verjus lighten up silky squirrel confit.