Squirrel liver

When field dressing a squirrel, the organs are often discarded. The truth is, the liver can totally be eaten and is one of the healthiest parts of the squirrel. Its taste is very similar to chicken liver, but a bit chewier.

Cooking liver is very easy as long as you know what part of the body you’re looking for on a squirrel!

See diagram. The organ marked “4” is the liver, which rests on top of the stomach and is split into 3 chambers.

Before you discard the squirrel’s organs, cut the liver from the rest of the organs using a sharp knife or a pair of small game shears.


  • Flour
  • Salt
  • Black pepper
  • Garlic powder
  • 1 or more squirrel liver
  • Olive oil


Preheat a non-stick pan on medium heat.

Rinse the liver of any excess blood.

In a medium bowl, toss together a mixture of flour, salt, black pepper, and garlic powder. Mix well.

Place the squirrel liver(s) in the bowl. Cover bowl with lid, and shake until all livers are completely dredged in the flour mixture.

Drizzle pan with olive oil, spread evenly.

Using tongs, place livers in pan flat side down. Cook for 1 1/2 to 2 minutes on a side until liver is evenly fried and reaches an internal temperature of at least 160 F.

Serve immediately. Some suggestions:

With 1 squirrel liver, you can make a Michelin-style dish, you know, the ones with a bite size bit of food dressed up to look like a $50 dish?

Pan-fried squirrel liver, served Michelin style, with garnish of olive oil, ground black pepper, ketchup, and parsley leaf

With multiple livers, serve as an appetizer. No dipping sauce needed!

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