Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Buffalo Squirrel Sticks​

Buffalo Squirrel Sticks

Submitted by Melissa Nash, Forester,
Maryland Department of Natural Resources

My husband and I have had coonhounds for several years now and more recently got into squirrel hunting with dogs. We have found it to be a blast and have spent many enjoyable days in the woods this season on both public and private land from Garrett County to the Eastern Shore. Our young Mountain Feist, Joker, has really started to get the hang of things this year so we have been exploring some new ways to enjoy squirrel. I think this is going to be a household favorite for us for years to come! Photo below of a successful hunt in Green Ridge State Forest.​



Boil squirrel until cooked through and pull from bone (3-4 hours on high in a crock pot does well too). Meanwhile, soften cream cheese to room temperature. Mix squirrel, cream cheese, buffalo sauce, shredded mozzarella & cheddar. Line an 8 x 8 pan with wax paper. Spread mixture evenly into pan and freeze for 1 hour. Lift frozen mixture from pan and slice into sticks. Set up 3 separate bowls (one with a cup of flour, one with a beaten egg, and one with a mixture of the bread crumbs and ranch seasoning). Roll each stick in flour, then in the beaten egg, then in the bread crumb mixture. Deep fry at 370 degrees for 30-60 seconds or until golden brown. Dip in blue cheese or ranch dressing if desired.


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  • 8 oz cream cheese
  • 1 1/2 cups shredded, cooked squirrel (may take 2-3 squirrels, depending on size)
  • 1/2 cup buffalo sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 2 cups bread crumbs
  • 1 packet dry ranch dip mix
  • 3 eggs
  • 2 cups flour
  • oil for deep frying

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