Squirrel Stew Like Grandma Made

Transport your taste buds to a simpler time with "Squirrel Stew Like Grandma Made," a rich and hearty dish that pays homage to old-fashioned comfort food. This rustic stew combines perfectly browned, tender squirrel meat with a medley of earthy vegetables like carrots, celery, and red potatoes, all simmered to perfection in a flavorful broth infused with garlic, paprika, thyme, and a hint of bay leaf. The slow-cooking process ensures the meat practically falls off the bone, creating a stew bursting with nostalgic warmth and savory satisfaction. Perfect for chilly evenings, this recipe is best served with crusty bread or cornbread to soak up every drop of the rich, herbaceous broth. Whether you're revisiting a childhood favorite or exploring classic homestyle cooking, this dish is a timeless treasure that will have everyone gathered around the table for seconds.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 4

Ingredients

• 2 pieces squirrel (whole, cleaned and skinned)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion (diced)
• 3 cloves garlic (minced)
• 3 medium carrots (sliced)
• 3 stalks celery stalks (sliced)
• 4 medium red potatoes (quartered)
• 1 cup flour (for dredging)
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 teaspoon paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Rinse the squirrel pieces under cold water, pat them dry with paper towels, and cut them into manageable portions if needed.

Step 2

In a shallow dish, season the flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Dredge the squirrel pieces in the flour until coated thoroughly.

Step 3

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and butter, allowing it to melt and become hot.

Step 4

Sear the squirrel pieces in the pot for about 2-3 minutes on each side until they are golden brown. Remove the pieces from the pot and set them aside.

Step 5

In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.

Step 6

Stir in the sliced carrots and celery. Cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 7

Pour in the chicken or vegetable broth and bring the mixture to a simmer. Scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits for added flavor.

Step 8

Add the seared squirrel pieces back into the pot. Toss in the bay leaf, thyme, and the remaining 1/2 teaspoon of salt and black pepper.

Step 9

Cover the pot partially with a lid, reduce the heat to low, and let the stew simmer gently for about 1 hour 30 minutes or until the meat is tender and begins to fall off the bone.

Step 10

After the first hour of simmering, add the quartered red potatoes to the stew. Stir to combine and allow them to cook until fork-tender, about 30 minutes longer.

Step 11

Remove the bay leaf and thyme sprigs before serving.

Step 12

Ladle the stew into bowls, garnish with chopped parsley, and serve hot with crusty bread or cornbread on the side.

Nutrition Facts

Serving size	(2675.9g)

Amount per serving	% Daily Value*
Calories	1589.9

Total Fat 57.6g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 62mg	0%
Sodium 8918.6mg	0%
Total Carbohydrate 235.7g	0%
Dietary Fiber 20.4g	0%
Total Sugars 26.5g
Protein 39.0g	0%

Vitamin D 0IU	0%
Calcium 298.5mg	0%
Iron 8.3mg	0%
Potassium 4036.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 9.6%

Carbs: 58.3%