Tender Squirrel Stew is a traditional, hearty dish that harkens back to rustic, country living. Known for its rich flavor and tender meat, squirrel is often enjoyed by hunters and those who appreciate wild game. This stew combines simple ingredients to create a savory, slow-cooked meal that’s perfect for cold days. It’s a great way to showcase the natural flavors of squirrel, and it’s sure to satisfy anyone who loves comfort food with a touch of the outdoors.
Ingredients
- 2-3 squirrels, cleaned and cut into pieces
- 4 cups water or broth (chicken or vegetable)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2-3 garlic cloves, minced
- 2 large carrots, chopped
- 3-4 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley for garnish
Directions
- Prepare the Squirrel Meat: If not already done, clean the squirrels, and cut them into pieces. Remove any excess fat.
- Brown the Meat: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the squirrel pieces and brown them on all sides, about 5-7 minutes. Remove the squirrel from the pot and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and garlic. Cook until the onions are softened and translucent, about 3-4 minutes.
- Add Vegetables and Broth: Add the chopped carrots, potatoes, and celery to the pot. Stir for a minute, then pour in 4 cups of water or broth. Add the bay leaf, thyme, smoked paprika (if using), and season with salt and pepper.
- Simmer the Stew: Return the browned squirrel to the pot. Cover and bring the stew to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the squirrel meat is tender and begins to fall off the bone.
- Thicken (Optional): If you prefer a thicker stew, mix 1 tablespoon of flour with a small amount of cold water to create a slurry, and stir it into the stew. Cook for an additional 10 minutes to thicken.
- Serve: Remove the bay leaf, and garnish with fresh parsley. Serve hot with crusty bread or over rice.