Squirrel Mulligan: A Taste of the Ozarks

My earliest memories of Squirrel Mulligan are intertwined with the crisp autumn air and the comforting aroma emanating from my grandmother’s kitchen. Nestled deep in the Ozark hills, she was a true culinary artist, transforming humble ingredients into dishes that warmed both body and soul. While I was always a bit hesitant about the “squirrel” part as a child, the hearty, flavorful stew always brought our family together around the table. It was more than just a meal; it was a tradition, a taste of home, and a reminder of simpler times.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 3-4 hours
• Total Time: 3.5-4.5 hours
• Servings: 12
• Yield: Large Pot
• Dietary Type: Not Specified

Ingredients

• 4 squirrels, cooked and boned, reserving broth
• 2 frying chickens, cooked and boned, reserving broth
• 3 large onions, chopped
• 2 small potatoes, cubed
• 4-5 carrots, sliced
• 1 (16 ounce) can cream-style corn
• 1 (16 ounce) can tomatoes
• 1 (6 ounce) can tomato paste
• 2 beef bouillon cubes
• 4 hot peppers
• 7-8 drops Worcestershire sauce
• 1 tablespoon brown sugar
• 1 (8 ounce) can water chestnuts, chopped
• Salt, to taste
• Pepper, to taste
• 5 1/2 cups squirrel broth or 5 1/2 cups chicken broth

Equipment Needed

• Large, heavy-bottomed pot
• Cutting board
• Knife

Instructions

1. Begin by ensuring both the squirrel and chicken are thoroughly cooked and the meat removed from the bones. This step is crucial for a pleasant eating experience. Remember to reserve the broth from both meats, as this liquid gold will form the base of your mulligan.

2. In your large, heavy pot, combine the boned squirrel and chicken meat. This pot should be durable and capable of withstanding several hours of simmering.

3. Add the chopped onions, cubed potatoes, and sliced carrots to the pot. These vegetables will provide both flavor and texture to the stew.

4. Pour in the canned cream-style corn and the canned tomatoes. These ingredients add sweetness and acidity to the overall flavor profile.

5. Stir in the tomato paste, which will contribute to the richness and thickness of the mulligan.

6. Crumble in the beef bouillon cubes. These will intensify the savory notes of the broth.

7. Carefully add the hot peppers. Remember that the heat from peppers can vary, so start with a smaller quantity and adjust to taste. Wear gloves for this step to prevent skin irritation.

8. Add the Worcestershire sauce and brown sugar. The Worcestershire provides a umami depth, while the brown sugar balances the acidity of the tomatoes.

9. Incorporate the chopped water chestnuts for a pleasant textural contrast.

10. Pour in the squirrel broth (or chicken broth, if using) to cover all the ingredients. Ensure the broth is at least level with the solid ingredients; add more if needed to ensure everything is submerged.

11. Season with salt and pepper to taste. Remember that the bouillon cubes are salty, so taste before adding too much salt.

12. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot and allow the mulligan to cook slowly for three to four hours, stirring occasionally. This long, slow cooking process is key to developing the rich, complex flavors of the dish. The ingredients will meld together, creating a cohesive and delicious stew.

13. Check the consistency of the mulligan. If it’s not thick enough after three to four hours, you can add broken, uncooked spaghetti. Cook until the spaghetti is tender and the mulligan has thickened to your desired consistency. Be sure to stir frequently to prevent the spaghetti from sticking to the bottom of the pot.

Expert Tips & Tricks

• For an even deeper flavor, consider browning the squirrel and chicken in a skillet before adding them to the pot. This adds a rich, caramelized note to the final dish.
• If you don’t have access to squirrel, you can substitute it entirely with chicken or even a combination of chicken and rabbit.
• Adjust the amount of hot peppers to your spice preference. For a milder flavor, remove the seeds and membranes from the peppers before adding them.
• To enhance the smoky flavor, consider adding a dash of liquid smoke or a small piece of smoked ham hock to the pot during cooking.
• If you’re short on time, you can use a pressure cooker to reduce the cooking time significantly. However, be sure to adjust the liquid accordingly and follow the manufacturer’s instructions for safe operation.

Serving & Storage Suggestions

Squirrel Mulligan is best served hot, ideally over Chinese noodles. A generous sprinkle of shredded cheese (about one cup per serving) adds a creamy, comforting touch. Pair it with crusty bread or cornbread to soak up the flavorful broth.

Leftover mulligan can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to prevent it from drying out. Ensure the mulligan is heated through before serving. Do not leave at room temperature for more than 2 hours.

Nutritional Information

Note: This is an estimated nutritional breakdown. Actual values may vary based on ingredient brands and exact quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	460 kcal	23%
Total Fat	24g	37%
Saturated Fat	7g	35%
Cholesterol	115mg	39%
Sodium	1078mg	45%
Total Carbohydrate	30g	10%
Dietary Fiber	4g	17%
Sugars	10g	N/A
Protein	33g	66%

Variations & Substitutions

• Vegetarian/Vegan Mulligan: Substitute the squirrel and chicken with hearty vegetables like mushrooms, lentils, and sweet potatoes. Use vegetable broth instead of meat broth and omit the beef bouillon.
• Spicy Mulligan: Increase the amount of hot peppers or add a pinch of cayenne pepper for extra heat. Consider using different types of peppers like jalapenos or serranos.
• Hearty Mulligan: Add other vegetables like celery, parsnips, or turnips to bulk up the stew and add more nutritional value.
• Creamy Mulligan: Stir in a dollop of sour cream or Greek yogurt just before serving for added richness and tanginess.
• Regional Variations: Experiment with different regional ingredients and flavors. For example, you could add okra and Creole seasoning for a Louisiana-style mulligan or use poblano peppers and Mexican spices for a Southwestern twist.

FAQs (Frequently Asked Questions)

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the meats first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours, or until the vegetables are tender and the flavors have melded.

Q: What if I can’t find cream-style corn?
A: If you can’t find cream-style corn, you can use regular canned corn and blend about half of it with a little milk or cream to create a creamy texture.

Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables in this recipe. Just add them towards the end of the cooking time, as they will cook more quickly than fresh vegetables.

Q: How do I know when the squirrel and chicken are fully cooked?
A: The meat is cooked when it is no longer pink inside and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).

Q: What can I use instead of water chestnuts?
A: If you can’t find water chestnuts, you can substitute them with bamboo shoots or even chopped celery for a similar crunchy texture.

Final Thoughts

Squirrel Mulligan might sound a bit unconventional, but trust me, it’s a truly comforting and flavorful dish that’s worth trying at least once. It’s a celebration of resourcefulness and a testament to the magic that can happen when simple ingredients are combined with time and patience. So, gather your ingredients, embrace the process, and prepare to be transported to the heart of the Ozarks with every spoonful. And please, let me know what you think! I’m always eager to hear about your culinary adventures.