Squirrel Mulligan: A Taste of the Ozarks

The first time I had Squirrel Mulligan, I was maybe ten years old, sitting around a campfire deep in the Arkansas Ozarks with my Uncle Billy. The aroma alone – a rich, earthy, savory scent swirling with woodsmoke – was enough to make my mouth water. It wasn’t just a meal; it was an experience. The stories told around that fire, the laughter echoing through the trees, and the comforting warmth of the mulligan on a chilly evening – those are memories I cherish. It was a dish born of resourcefulness, transforming humble ingredients into something truly special. This recipe captures that spirit, that blend of simplicity and robust flavor that defines true Ozark cooking.

Recipe Overview

• Prep Time: Unknown
• Cook Time: 3-4 hours
• Total Time: 5+ hours (allowing for cooking and boning the meats)
• Servings: 12
• Yield: Large Pot
• Dietary Type: Not specified (Contains meat)

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
• Large spoon for stirring

Instructions

1. Begin by ensuring both the squirrels and chickens are thoroughly cooked and the meat has been removed from the bones. This is a crucial step, as nobody wants to bite into a bone shard in their mulligan. Remember to reserve the broth from both, as this forms the flavorful base of the dish.
2. In your large, heavy-bottomed pot, combine the cooked and boned squirrel and chicken meat.
3. Add the chopped onions, cubed potatoes, and sliced carrots to the pot.
4. Stir in the can of cream-style corn, the canned tomatoes, and the tomato paste.
5. Crumble the beef bouillon cubes over the ingredients in the pot.
6. Add the hot peppers whole. These will infuse the mulligan with a pleasant heat. Adjust the number of peppers to your preference for spiciness.
7. Drizzle in the Worcestershire sauce and sprinkle in the brown sugar.
8. Add the chopped water chestnuts.
9. Pour in the squirrel broth or chicken broth. If you don’t have enough squirrel broth, supplement with chicken broth to reach the required 5 1/2 cups.
10. Season generously with salt and pepper to taste. Keep in mind that the bouillon cubes already contain salt, so start with less and add more as needed.
11. Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook slowly, stirring occasionally, for three to four hours, or until the mulligan has thickened to your desired consistency. Be sure to stir regularly to prevent sticking and scorching on the bottom of the pot.
12. If, after three to four hours, the mulligan is not as thick as you like, you can add broken, uncooked spaghetti to the pot. Stir in the broken spaghetti and continue to cook until the mulligan thickens. The spaghetti will absorb some of the liquid and contribute to a heartier texture.

Expert Tips & Tricks

• Bone Broth Boost: For an even richer flavor, consider using homemade bone broth instead of commercially prepared broth. The longer simmering time extracts maximum collagen and nutrients from the bones.
• Spice it Up: For a deeper, more complex heat, try charring your hot peppers slightly before adding them to the pot. This will bring out their smoky flavor and add another layer of depth to the mulligan.
• Meat Matters: While this recipe calls for squirrel and chicken, don’t be afraid to experiment with other meats. Rabbit, venison, or even leftover roast beef can be excellent additions. Just be sure to adjust cooking times accordingly.
• Vegetable Variety: Feel free to incorporate other vegetables you have on hand. Green beans, corn kernels (if not using cream-style corn), or even diced sweet potatoes can add flavor and texture.
• Thickening Tricks: Instead of spaghetti, a slurry of cornstarch and cold water can be used to thicken the mulligan quickly. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering mulligan.

Serving & Storage Suggestions

Traditionally, Squirrel Mulligan is served hot, ladled generously over Chinese noodles. A sprinkle of shredded cheese (about 1 cup for the entire batch) adds a creamy, melty finish. Cheddar or Monterey Jack are classic choices.

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. To reheat, thaw in the refrigerator overnight, then gently warm on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.

Nutritional Information

(Please note: The provided nutritional information appears to be incomplete and inaccurate. The format is also incorrect. A proper markdown table will provide more clarity, but please note that these are ESTIMATES based on similar stew recipes and the ingredients provided.)

Nutrient	Amount per Serving	% Daily Value (Approximate)
Calories	380 kcal	19%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	90mg	30%
Sodium	800mg	33%
Total Carbohydrate	35g	12%
Dietary Fiber	5g	20%
Sugars	12g	N/A
Protein	30g	60%

Variations & Substitutions

• Spicy Mulligan: Increase the number of hot peppers or add a dash of cayenne pepper for extra heat.
• Smoked Mulligan: Add a smoked ham hock or bacon to the pot for a smoky flavor.
• Venison Mulligan: Substitute venison for the squirrel and/or chicken for a heartier, gamey flavor.
• Vegetarian Mulligan: While not strictly “mulligan,” you can create a vegetarian version using hearty vegetables like mushrooms, beans, and root vegetables in a rich vegetable broth. Add smoked paprika for a smoky depth.

FAQs (Frequently Asked Questions)

Q: Do I have to use squirrel?
A: No, squirrel is traditional, but chicken, rabbit, or even venison can be substituted. The key is to use a flavorful meat that holds up well to long cooking.

Q: Can I use pre-cooked chicken?
A: Yes, pre-cooked chicken can be used to save time. However, using uncooked chicken and reserving the broth will result in a richer, more flavorful dish.

Q: How do I adjust the spiciness?
A: Add or remove hot peppers based on your preference. You can also use milder peppers like jalapenos or serranos for a gentler heat. Remember that the longer the peppers cook, the more intense the heat will become.

Q: What if I don’t have water chestnuts?
A: Water chestnuts add a unique crunch, but they can be omitted if unavailable. Celery can be used as a substitute for some crunch.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Add all ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Final Thoughts

Squirrel Mulligan is more than just a recipe; it’s a taste of heritage, a connection to the land, and a celebration of simple, honest cooking. I urge you to try this recipe, adapt it to your own tastes, and share it with the people you love. Don’t be afraid to get creative, experiment with different ingredients, and make it your own. And most importantly, enjoy the process of creating something delicious and memorable. After all, the best meals are the ones shared with good company and a warm heart.