Squirrel stew is a rustic, hearty dish that’s been a staple in rural kitchens for generations. It’s a true celebration of resourceful cooking, turning a humble ingredient into a flavorful, comforting meal. This recipe carries a sense of tradition and connection to the land, making it a favorite for those who enjoy embracing classic, down-to-earth flavors.
Squirrel Stew Recipe
Creating squirrel stew is a simple yet gratifying process that turns humble, rustic ingredients into a dish brimming with rich, traditional flavors. Follow our step-by-step guide below for savory results.
Ingredients
- 2 medium-sized squirrels, cleaned and quartered
- 4 cups of chicken broth
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 2 stalks of celery, chopped
- 2 cloves garlic, minced
- 1 cup of crushed tomatoes
- 2 tablespoons of all-purpose flour
- 2 tablespoons of cooking oil (vegetable or olive oil)
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare the Squirrel Meat:
Season the squirrel pieces with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of cooking oil over medium heat. Brown the squirrel pieces on all sides for about 5-7 minutes. Remove the meat and set it aside.
- Sauté the Vegetables:
Add the onion, carrots, and celery to the same pot. Sauté for 6-8 minutes or until the vegetables are softened and lightly caramelized. Stir frequently to prevent burning. Add the garlic and cook for another minute until fragrant.
- Create the Base:
Sprinkle the sautéed vegetables with flour and stir continuously for 2 minutes to create a light roux. Slowly pour in the chicken broth, stirring well to avoid lumps.
- Add the Ingredients:
Return the browned squirrel pieces to the pot. Add diced potatoes, crushed tomatoes, thyme, paprika, and the bay leaf. Stir everything together to combine.
- Simmer the Stew:
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the squirrel meat is tender and starts to fall off the bone.
- Adjust Seasoning:
Taste the broth and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf before serving.
- Serve and Enjoy:
Ladle the hot stew into bowls. Garnish with a sprinkle of fresh herbs like parsley, if desired. Serve with a side of crusty bread or over rice for a hearty meal.
Cooking Time Table
| Task | Approx. Time |
|---|---|
| Preparing and browning meat | 10 minutes |
| Sautéing vegetables | 8 minutes |
| Simmering stew | 1.5 to 2 hours |
Ingredients
For a hearty and traditional squirrel stew, we’ll start by gathering the freshest ingredients. Each component adds depth to this flavorful dish, highlighting rustic, earthy flavors.
Squirrel Meat
- 2 large squirrels, cleaned and quartered
(Pro tip: If fresh squirrel is unavailable, frozen works well—just ensure it is thoroughly defrosted.)
Vegetables
- 3 medium-sized potatoes, peeled and diced into 1-inch cubes
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, chopped finely
- 1 large onion, diced
- 3 cloves garlic, minced
Herbs And Spices
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
Liquids
- 4 cups chicken broth (low-sodium preferred for better salt control)
- 1 can (14 ounces) crushed tomatoes
- ½ cup dry red wine (optional but adds depth to the flavor)
Optional Ingredients
- 1 cup frozen green peas (added during the last 10 minutes of cooking for a burst of freshness)
- 2 tablespoons Worcestershire sauce (for an extra umami kick)
- 1 tablespoon hot sauce (adjust amount based on heat preference)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (to thicken the stew if desired)
The ingredient list balances bold flavors, fresh produce, and versatile seasonings to ensure your squirrel stew is mouthwateringly authentic.
Tools And Equipment
When preparing a hearty squirrel stew, having the right tools and equipment ensures ease and precision in your cooking process. Here, we’ve outlined the essentials that will help us create a flavorful and perfectly cooked dish.
Cooking Pot Or Dutch Oven
A heavy-duty cooking pot or a Dutch oven is a must-have for making squirrel stew. Its even heat distribution and ability to retain heat make it ideal for simmering the stew to tender perfection. Look for a pot with a large capacity—at least 5 quarts—to comfortably hold all ingredients.
- Tip: A Dutch oven with a tight-fitting lid traps in moisture, enhancing the stew’s rich flavor and texture.
Knife And Cutting Board
A good-quality chef’s knife and a sturdy cutting board are essentials for prepping ingredients. A sharp knife helps efficiently cut through tougher vegetables like potatoes and carrots and ensures even slicing of aromatic ingredients such as onions and celery.
- Opt for a wooden or plastic cutting board, which is gentle on knife edges and easy to sanitize after processing raw meat.
- Use a separate cutting board if possible for cleaning and quartering the squirrel to avoid cross-contamination.
Measuring Tools
Precision is key when it comes to seasoning and balancing flavors in our squirrel stew recipe. Keep measuring tools handy to ensure accuracy in your cooking.
| Tool | Purpose |
|---|---|
| Measuring Cups | For liquids like broth and tomatoes. |
| Measuring Spoons | For dry seasonings like smoked paprika, thyme, and oregano. |
| Kitchen Scale | Useful if we need to weigh the squirrel meat. |
Directions
Follow these step-by-step instructions to prepare a flavor-packed squirrel stew right in your kitchen. The process combines bold flavors and rustic techniques to create a hearty, satisfying meal.
Prep
- Clean and Quarter the Squirrels: Using a sharp chef’s knife, carefully clean and quarter 2 large squirrels. Pat the pieces dry with paper towels.
- Chop the Vegetables: Dice 3 medium potatoes, chop 3 carrots, 2 celery stalks, and 1 large onion into small, even pieces. Mince 3 garlic cloves. This ensures consistent cooking.
- Prepare Seasonings: Measure out 1 teaspoon smoked paprika, ½ teaspoon dried thyme, 1 teaspoon oregano, and 1 teaspoon salt, keeping them aside for seasoning.
- Optional Additions: If using frozen peas or other extras like hot sauce or Worcestershire sauce, prepare these now and set them aside.
Cook
- Brown the Squirrel Meat: Heat 2 tablespoons of vegetable oil in a Dutch oven or heavy-duty pot over medium heat. Add the squirrel pieces in batches and sear until golden brown on all sides (about 3-4 minutes per batch). Remove and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrot, and celery. Cook for 5 minutes, stirring occasionally until slightly softened. Add the minced garlic and cook for another minute until fragrant.
- Prepare the Roux: Sprinkle 2 tablespoons of all-purpose flour over the vegetables. Stir constantly for 2 minutes, ensuring the flour doesn’t burn.
- Deglaze with Broth: Slowly pour in 4 cups of chicken broth while scraping the bottom of the pot to remove browned bits. These add incredible flavor.
- Add Tomatoes and Seasoning: Stir in 1 can (14 oz) of crushed tomatoes, the prepared seasoning mix, and bay leaves. Return the browned squirrel pieces to the pot.
- Simmer: Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally. This slow cooking ensures the squirrel meat becomes tender and infused with the stew’s flavors.
- Add Potatoes: With 30 minutes of cook time remaining, add the diced potatoes. Let them simmer until fork-tender.
- Finish with Optional Ingredients: Stir in ½ cup of frozen peas, a splash of Worcestershire sauce, or a dash of hot sauce for a flavor boost in the final 5 minutes.
Notes:
- Cooking Time Breakdown:
| Step | Time |
|---|---|
| Searing the Squirrel | 10 minutes |
| Sautéing Vegetables | 6 minutes |
| Simmering the Stew | 1.5-2 hours |
| Final Touches | 5 minutes |
- Skim off any excess fat from the surface of the stew before serving for a cleaner, richer flavor.
- Adjust seasoning with salt and pepper at the end, if necessary.
Tips For Perfect Squirrel Stew
Creating the perfect squirrel stew requires attention to detail, from preparing the meat to balancing flavors and achieving the ideal texture. Below, we’ve shared our favorite tips to ensure your stew turns out hearty and satisfying every time.
Handling And Preparing Squirrel Meat
- Proper Cleaning Is Key: Always start by thoroughly cleaning the squirrels. Remove any fur, glands, or unnecessary fat, as these can contribute unwanted flavors. Rinse the meat well under cold water.
- Quarter Your Squirrel: Using a sharp butcher’s knife, divide the squirrel into quarters – this allows for even cooking and ensures the flesh becomes tender.
- Tenderizing The Meat: Squirrel meat can be lean and tough if not cooked properly. If desired, soak the meat in salted water or buttermilk for several hours before cooking to reduce any gamey flavor and tenderize the texture.
- Searing For Maximum Flavor: Brown the meat in hot oil or butter before simmering. This caramelizes the natural sugars and enhances the flavor of your stew.
- Check For Doneness: Simmer the stew for 1.5 to 2 hours or until the meat easily pulls away from the bones. Overcooking can make it too stringy.
Adjusting Flavor And Thickness
- Layer Your Seasonings: Build flavor by seasoning in stages. Start by rubbing the squirrel meat with salt, pepper, and smoked paprika during the browning process. Add thyme, oregano, garlic, and bay leaves as the stew simmers to infuse deep, earthy notes.
- Add Acidity: Brighten the stew by adding a splash of Worcestershire sauce or a few drops of cider vinegar towards the end of the cooking process. This balances the richness and enhances the stew’s complexity.
- Control The Thickness: To thicken the stew, you can:
- Mix 1-2 tablespoons of flour or cornstarch with a small amount of water to create a slurry, then stir it into the pot.
- Mash some of the cooked potatoes directly into the stew for a creamy, rustic texture.
| Thickening Methods | Results/Texture |
|---|---|
| Flour/ Cornstarch Slurry | Smooth and velvety |
| Mashed Potatoes | Thick, hearty, and more rustic |
- Incorporate Optional Elements: Frozen peas, a drizzle of hot sauce, or even a pinch of cayenne can add personality to the stew. Taste-test frequently and adjust seasoning before serving.
- Skimming Fat: As the stew cooks, keep a spoon handy to skim off excess fat that collects on the surface. This step ensures the final dish is lighter without compromising flavor.
Serving Suggestions
When it comes to enjoying a bowl of squirrel stew, choosing the right accompaniments can elevate the dish to new levels of comfort and satisfaction. This hearty stew pairs beautifully with a variety of sides, drinks, and garnishes that complement its earthy and rustic flavors. Here’s how we recommend serving it:
1. Side Dishes to Pair with Squirrel Stew
Squirrel stew is a meal on its own, but adding a side dish can transform it into a feast. Here are some classic options:
- Crusty Bread or Cornbread: Serve with warm slices of crusty bread or a chunk of skillet cornbread. These are perfect for dunking into the rich stew.
- Rice or Egg Noodles: Ladle the stew over fluffy steamed rice or buttery egg noodles for an even heartier plate.
- Biscuits: Southern-style buttermilk biscuits are an excellent choice to mop up every last drop of the flavorful broth.
- Simple Green Salad: A crisp salad dressed lightly with olive oil and vinegar brings a refreshing contrast to the stew’s depth.
- Roasted Vegetables: Oven-roasted asparagus, Brussels sprouts, or green beans add additional texture and nutrients.
2. Garnishing the Perfect Bowl
Adding garnishes can give the squirrel stew both visual appeal and a flavor boost. Try these:
- Fresh Herbs: Sprinkle chopped parsley or fresh thyme over the stew for a pop of color and herbal notes.
- Cracked Black Pepper: Freshly ground black pepper enhances the earthy undertones of the dish.
- Hot Sauce: A dash of your favorite hot sauce can add bold heat. We love a classic vinegar-based option for balance.
- Shredded Cheese: A light grating of sharp cheddar or Parmesan can provide savory richness.
3. Drink Pairings
Squirrel stew pairs wonderfully with beverages that enhance its robust, rustic flavors.
| Drink Type | Examples |
|---|---|
| Beer | A full-bodied ale or stout for a malty richness. |
| Wine | Red wines like Cabernet Sauvignon or Shiraz. |
| Non-Alcoholic | Iced tea, apple cider, or sparkling water. |
4. Serving Style
For a family-style meal, bring the pot of stew straight to the table and let everyone serve themselves. This creates a cozy, communal dining experience. Alternatively, you can ladle individual portions into large, deep bowls to emphasize the dish’s hearty appeal. Don’t forget to set the table with sturdy spoons—perfect for scooping up the stew’s chunks of tender meat and soft vegetables.
By combining thoughtful side dishes, garnishes, and beverages, we can turn squirrel stew into more than just a recipe—it becomes a meal to be savored and shared.
Make-Ahead And Storage Instructions
Preparing squirrel stew ahead of time can save us effort while allowing the flavors to meld beautifully. Here’s how to store and preserve leftovers effectively, ensuring this hearty, rustic dish stays delicious for days.
Storing Leftovers
To keep leftover squirrel stew fresh and safe:
- Cool Promptly: Allow the stew to cool to room temperature within 2 hours of cooking to prevent bacterial growth.
- Use Airtight Containers: Transfer the stew to an airtight container to retain its flavors and prevent contamination.
- Refrigeration Duration: Store in the refrigerator for up to 3-4 days.
When reheating, we recommend warming the stew over medium heat on the stovetop until piping hot, approximately 165°F. Stir occasionally to prevent burning and ensure even heating. If reheating in the microwave, use a microwave-safe dish, covering it with a vented lid to avoid splatters.
Freezing Tips
To freeze squirrel stew for later enjoyment:
- Portioning: Divide the stew into meal-sized portions. This makes thawing and reheating more convenient.
- Freezer-Safe Containers: Use heavy-duty freezer bags or airtight containers to protect against freezer burn. If using bags, remove excess air before sealing.
- Storage Duration: Freeze for up to 3 months for optimal flavor.
To defrost, transfer portions to the refrigerator and thaw overnight or use the defrost setting on your microwave for quicker results. After thawing, reheat the stew following the steps above for a satisfying meal that tastes as fresh as the day we cooked it!
Pro Tip: To preserve the texture of vegetables like potatoes and carrots, it’s best to undercook them slightly if planning to freeze the stew. They’ll finish cooking during reheating, ensuring the stew maintains its hearty, rustic consistency.
Conclusion
Squirrel stew is more than just a meal; it’s a celebration of tradition, resourcefulness, and rustic flavors. With the right ingredients, tools, and techniques, it transforms into a comforting dish that warms both the body and soul.
Whether served with crusty bread, biscuits, or a hearty drink, this stew offers a dining experience that’s both satisfying and memorable. It’s a recipe that invites us to slow down, savor each bite, and connect with the timeless art of cooking.
Frequently Asked Questions
What is squirrel stew?
Squirrel stew is a traditional dish popular in rural cooking, made with squirrel meat and hearty vegetables like potatoes, carrots, and onions. This rustic recipe transforms simple ingredients into a flavorful, comforting meal, emphasizing natural, earthy flavors.
What ingredients are needed for squirrel stew?
Key ingredients include cleaned and quartered squirrel meat, chicken broth, potatoes, carrots, onions, celery, garlic, crushed tomatoes, and herbs like thyme and smoked paprika. Optional add-ins include peas, hot sauce, or Worcestershire sauce for extra flavor.
What equipment is essential for preparing squirrel stew?
A heavy-duty cooking pot or Dutch oven is essential for even heat distribution. You’ll also need a quality chef’s knife, a sturdy cutting board for prep, and measuring tools like cups, spoons, and a kitchen scale.
How is squirrel stew cooked?
The process involves cleaning and quartering the squirrels, browning the meat, sautéing vegetables, creating a roux, and simmering the stew for 1.5 to 2 hours. Potatoes and optional ingredients are added mid-cook for maximum flavor.
How can I enhance the flavor of squirrel stew?
Enhance the flavor by searing the meat for a rich taste, layering seasonings during cooking, and adding acidity (like vinegar or tomatoes) toward the end. You can also customize with hot sauce or additional herbs.
How do I thicken squirrel stew?
To thicken the stew, use a flour or cornstarch slurry or mash cooked potatoes directly into the dish. These methods help achieve the desired creamy consistency.
Can squirrel stew be made ahead of time?
Yes, squirrel stew can be made in advance. Allow it to cool, then store in airtight containers. It will keep in the fridge for 3-4 days or can be frozen for up to 3 months.
How do I reheat leftover squirrel stew?
To reheat, warm the stew on the stovetop over medium heat, stirring occasionally, or microwave it in a microwave-safe container. Ensure it is heated evenly without overcooking.
What sides pair well with squirrel stew?
Pair squirrel stew with crusty bread, biscuits, or rice to complement its hearty flavors. Garnish with fresh herbs, cracked pepper, or cheese as desired.
What drinks go well with squirrel stew?
Full-bodied ales, red wines, or non-alcoholic options like iced tea pair excellently with squirrel stew. Their flavors balance the dish’s richness perfectly.
How do I properly store leftover squirrel stew?
Cool leftovers promptly and store them in airtight containers. Refrigerate for up to 3-4 days or freeze in portioned servings for up to 3 months.
Are there tips for tenderizing squirrel meat?
To tenderize squirrel meat, soak it in a brine or marinade before cooking. This process helps soften the texture and enhances the flavor of the stew.