Game meat, squirrel, cooked, roasted

Roasted squirrel scores 82 of 100, placing it 7th of 60 in the lamb, veal and game category with a Strong rating, just one place above beaver in the same field. Protein reaches 62% DV and iron 38% DV, a combination that puts it near the top of the game meat lineup for a relatively small animal.

Squirrel is traditionally slow-cooked in stews, braises or pot pies rather than dry-roasted, since the lean muscle can turn tough over high, quick heat. A 3-ounce (85 g) serving is notable in cholesterol at 121 mg per 100 g, a figure worth weighing alongside any other game meat already eaten regularly.