Buffalo Squirrel Dip

By Chris Whonsetler 

www.fromfield-table.com     

IG: @fromfieldtotable 

Serves: 8
Prep time: 15 minutes
Cook time: 4 hours and 45 minutes
Total time: 5 hours

I think it’s safe to assume we have all had buffalo chicken dip. It’s super easy to make, and a crowd-pleaser if there ever was one. This Buffalo Squirrel Dip is my spin on the classic game day dip. It’s another phenomenal dish to introduce wild game to weary friends and family. Honestly, if you don’t tell them it’s not chicken, they will probably not even know. But I do not advise trying to pull the wool over their eyes – it will end poorly.

Ingredients

• 1 squirrel, skinned and gutted
• 2 Tablespoons butter
• 32 ounces of chicken stock
• Two 8-ounce packages of cream cheese (room temperature)
• 8 ounces blue cheese dressing
• 12 ounces buffalo hot wing sauce
• 2 cups shredded cheddar cheese
• Tortilla chips

Instructions

1. Quarter the squirrel using game shears.
2. In a large cast iron skillet, melt the butter and brown the squirrel over medium-high heat for about 90 seconds on each side.
3. Add the browned squirrel to a slow cooker with the chicken stock and cook on high setting for 4 to 6 hours until the meat is falling off the bone.
4. Remove the squirrel from the slow cooker and separate the meat from the bones and discard the bones.
5. Transfer the squirrel meat to a 9 x 13 baking dish and add the cream cheese, blue cheese dressing, wing sauce, and shredded cheese and mix thoroughly until well combined.
6. Bake at 350 degrees F for 45 minutes.
7. Serve with tortilla chips.

Hot Tips:

1. Add a second squirrel if you like a really nice meaty dip.
2. Trying placing the dip in a large cast iron skillet instead of a baking dish and cook it in the smoker.