Squirrel Stew Recipe

Written by: Vladimir Lapshin

What is the Squirrel Stew?

Squirrel stew is a thick and satisfying meal made with squirrel meat as the main ingredient. Hunters often cook this dish after bringing home fresh game. They brown the meat in a pot to build flavor, then simmer it with onions, garlic, tomatoes, and herbs. This method makes the meat tender and fills the broth with rich flavor.

Some versions of this recipe for squirrel stew include ingredients like carrots, beans, smoked paprika, or sliced sausage to add more depth. 

Key Takeaways

• Hearty Country Meal: Squirrel stew is a thick and filling meal. This recipe for squirrel stew includes squirrel meat, vegetables, broth, and basic seasonings. Many hunters prepare this stew after bringing home fresh game.
• Mild and Balanced Flavor: Squirrel meat tastes similar to dark-meat chicken. The flavor stays gentle, while paprika, garlic, and other spices add warmth and depth.
• Tender Texture from Slow Cooking: Simmering the stew for one to two hours softens the meat. The long cooking time helps all the ingredients blend into a rich and flavorful dish.

Squirrel Stew Recipe

Recipe by Recipe Blossom

5.0 from 1 vote

Course: MeatCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories per serving

370

kcal

Total time

2

hours 

20

minutes

Squirrel stew is a warm and satisfying dish made with simple ingredients and slow cooking. This stew brings together tender cuts of squirrel, a mix of vegetables, and a flavorful broth seasoned with mild spices such as paprika. You can also add a bit of smoked sausage in this squirrel stew recipe to deepen the flavor. The result is a rich and savory meal that feels especially comforting during cold weather or after a long day outside. Squirrel meat has a mild flavor that is close to dark-meat chicken, with a slight hint of earthiness. When it is cooked slowly in the stew, the meat becomes soft, tender, and full of flavor from the broth and vegetables around it.

Cook Mode

Keep the screen of your device on

Ingredients

• 3 squirrels, cleaned and cut into serving pieces

• Salt (for seasoning the meat)

• All-purpose flour (for dusting the meat)

• 1/3 cup olive oil (for browning and sautéing)

• 2 cups sliced onions (about 2 medium onions)

• 3 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 cup chicken broth

• 1/4 cup apple cider vinegar

• 1 teaspoon dried savory (or oregano)

• 1/2 teaspoon red pepper flakes (or to taste)

• 1 tablespoon paprika (sweet or smoked)

• 2–3 cups whole peeled tomatoes, roughly chopped (with juices)

• 1 pound smoked sausage (kielbasa or linguica), sliced

• 1 pound leafy greens (kale, chard, collards, etc.), chopped

• Black pepper to taste

Step-by-Step Instructions

• Brown the Meat: Dry the squirrel pieces with a clean towel. Sprinkle them with salt and lightly coat them with flour. Heat olive oil in a large pot over medium-high heat. Place the squirrel in the pot in small batches and turn each piece until all sides become golden brown. Move the browned pieces to a plate and set them aside.
• Sauté the Aromatics: Keep the same pot on the stove. Add sliced onions and stir them for about five minutes, or until they become soft and golden. Add minced garlic and stir for one more minute. Mix in the tomato paste and cook everything together for another one to two minutes, stirring often so nothing sticks.
• Deglaze and Simmer the Stew: Pour apple cider vinegar into the pot. Stir well to loosen and lift the browned bits stuck to the bottom. Let the mixture simmer for a minute. Add about four cups of water or broth. Place the browned squirrel pieces back into the pot. Add dried savory, red pepper flakes, paprika, and chopped tomatoes with their juices. Stir everything gently and bring the stew to a low, steady simmer.
• Cook the Stew Slowly: Cover the pot with a lid and reduce the heat to low. Let the stew cook slowly for one and a half to two hours. The meat should become soft and begin to fall off the bone. If the liquid reduces too much during cooking, pour in a little more water. Once the meat becomes tender, take out the squirrel pieces, remove the meat from the bones, and place the shredded meat back into the pot.
• Finish and Serve the Stew: Add sliced smoked sausage and chopped greens to the pot. Let the stew cook for about ten more minutes until the greens wilt and the sausage becomes hot. Taste the stew and add more salt or black pepper if needed. Turn off the heat and carefully ladle the stew into bowls. Serve it hot and enjoy the full, rich flavor.

Chef Recommendations

• Meat Options: Use squirrel meat in this squirrel stew recipe due to its deep flavor and tenderness after long cooking. If squirrel is not available, use rabbit or chicken thighs. These meats hold up well during slow simmering and absorb flavor from the broth.
• Flavor Boosts: In this squirrel stew recipe, add a bay leaf while the stew simmers to add a soft herbal aroma. For more heat, add extra chili flakes or a small splash of hot sauce.
• Add Vegetables: Add carrots, celery, or potatoes with the onions to make the squirrel meals thicker and more filling. Use any leafy greens you have, such as kale, spinach, or collards. These greens wilt nicely and blend into the broth by the end of cooking.

Storage & Meal Prep Tips

• Refrigerate and Reheat: Place leftover squirrel meals in an airtight container and store them in the refrigerator for up to three days. Warm it slowly on the stovetop or use the microwave. If the stew becomes too thick after chilling, pour in a small amount of water or broth while reheating to bring back its original texture.
• Freeze for Later: Let the stew cool completely, then spoon it into freezer-safe containers. Leave some space at the top to allow for expansion. Store the containers in the freezer for up to three months. Move the stew to the refrigerator the night before serving to let it thaw fully before reheating.

Best Ways to Eat Squirrel Stew

• With Bread or Biscuits: Serve the stew with a chunk of crusty bread, cornbread, or a warm biscuit on the side. The bread is perfect for mopping up the tasty broth.
• Over Rice or Potatoes: For an extra-filling meal, ladle the stew over steamed rice or serve it alongside mashed potatoes. The starch will absorb the gravy and make each serving even more satisfying.

The Nutrition Facts

Disclaimer: This nutrition data is an estimation using our own ingredients and preparation methods. Values will differ depending on the ingredients, brands, and portion sizes you choose. For individual dietary needs or health concerns, consult a qualified nutritionist.

The Nutritional Benefits

• Lean and Protein-Rich: Squirrel meat contains very little fat and provides a high amount of protein. This makes the stew filling and nourishing without adding excess calories or grease. The protein helps support muscle strength and keeps you full for longer.
• Vitamin-Packed: Squirrel meat offers important nutrients such as iron and B vitamins, which support energy levels and healthy blood. The vegetables in the stew also bring strong nutritional value. Leafy greens supply vitamins A, C, and K along with fiber. Tomatoes add more vitamin C and natural antioxidants that support the immune system.

FAQs