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Broiled Squirrel

Broiled Squirrel is a dish of squirrel roasted in a broiler, seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Squirrel

Ingredients

Directions

Prepare

  1. Dress the squirrel and soak it in salt water to draw out the blood.

Cook and serve

  1. Place it in a broiler and cook quickly over a clear, hot fire.

  2. Once cooked, transfer it to a heated dish.

  3. Add butter, salt, and pepper, turning the squirrel in the dressing.

  4. Cover with a hot dish and let it stand for a few moments before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Squirrel
Is the main protein; its lean meat cooks quickly under high direct heat.
Butter
Adds fat and richness, carrying flavour and keeping the surface from drying out.

The step that matters

Broiling over a clear, hot fire. Lean game meat dries out quickly under intense heat. Cooking it fast over a steady, hot fire sears the surface and keeps the inside moist, so timing matters.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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