Spatchcock BBQ Squirrel

Marinading the squirrel overnight in flavoursome maple syrup, garlic and mustard enhances the squirrel. It then cooks quickly on a hot barbecue. A talking point for any barbecue party.


  • Prep Time: 15 minutes + 12 hours marinading time
  • Cook time: 10 minutes
  • Serves: 1 squirrel per person


  • 1 whole squirrel
  • 2 tbsp Maple syrup
  • 2 crushed cloves of garlic
  • 1 tbsp whole grain mustard
  • 3 sprigs of rosemary
  • Dash of olive oil
  • Salt and pepper to season


  1. To spatchcock the squirrel, use a pair of scissors to cut along the rib cage to the neck, turn the squirrel over and squash with the palm of your hand so the squirrel lies flat.
  2. Mix all the marinade ingredients together and rub in to the squirrel. Place in the fridge for a minimum 12 hours.
  3. The following day, light the BBQ and leave to gain full heat, cook the squirrel for 5 minutes on each side and leave to rest for 5 minutes.
  4. Chop the squirrel into pieces before serving.

Thank you to Game-to-eat for sharing this recipe with us.