LOCATION: Recipes >> Variety Meats >> Squirrel Stew
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Squirrel Stew
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Squirrel Stew
2 or 3 squirrels, cleaned
a couple of yellow onions, chopped
3 red potatoes, diced
2-3 stalks celery, sliced
2 carrots, sliced
1 c. whole kernel corn
1 c. green beans, cleaned & snapped
a couple of bay leaves
salt and black pepper to taste
Cover squirrels well with water and boil with onion, celery, carrots,
bay leaves and pepper until tender. Remove the squirrels and
reserve the broth; bone the squirrels. Add meat back to broth with
remaining ingredients. Bring back to a boil, then reduce heat and
simmer until vegetables are tender and the stew is nicely thickened.
Spoon over cooked rice if desired, and finish off with Tabasco
sauce. Serve with corn bread.
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5 of 8 people found the following review helpful:
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1st attempt squirrel stew, March 23, 2004 - 12:09 PM
Reviewer: danny baierschmitt from rochester newyork
i bagged some late season grays that were good and fat rather then just bakeing them i thought i would try something new. the stew was great with the three recommended animals their was plenty for 2 meals
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