Squirrel Stew, Like Grandma Made

The scent alone could transport me back to Grandma Bessie’s cozy kitchen in the blink of an eye. It wasn’t just the hearty aroma of simmering meat and vegetables, but a deep, comforting earthiness that filled every corner of the room. I remember sitting at her worn wooden table, the rhythmic clatter of her spoon against the pot a soothing soundtrack to the stories she’d tell about growing up in the holler, stories woven with the same grit and tenderness that defined her squirrel stew. It was more than just food; it was a taste of home, a taste of heritage, and a taste of pure, unadulterated love.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 2-3
• Yield: Variable, depending on squirrel size
• Dietary Type: Not specified, but likely contains gluten and is not vegetarian/vegan

Ingredients

• 1 squirrel, cut up
• Flour
• Salt and pepper
• 2 1⁄2 tablespoons butter
• 7 cups boiling water
• 1 teaspoon thyme
• 1 cup corn
• 3 potatoes, cubed
• 1⁄4 teaspoon cayenne
• 3 medium onions, sliced
• 2 cups canned tomatoes with juice

Equipment Needed

• Large Pot or Dutch Oven
• Knife
• Cutting board
• Large bowl or plate for flouring the squirrel
• Measuring cups and spoons

Instructions

1. Prepare the Squirrel: Begin by ensuring your squirrel pieces are ready for cooking.
2. Season and Dredge: In a large bowl or on a plate, combine the flour, salt, and pepper. Generously roll each piece of squirrel in this mixture, ensuring they are well coated. This coating will help to create a flavorful crust and thicken the stew.
3. Brown the Squirrel: In a large pot or Dutch oven, melt the butter over medium-high heat. Once the butter is hot, carefully brown the floured squirrel pieces on all sides. This step is crucial for developing a rich, deep flavor. Don’t overcrowd the pot; work in batches if necessary. Remove the browned squirrel from the pot and set aside.
4. Build the Base: Add the sliced onions to the pot and sauté until they are softened and translucent, about 5-7 minutes. This will create a flavorful base for the stew.
5. Combine Ingredients: Add the browned squirrel back to the pot. Pour in the boiling water, ensuring the squirrel is fully submerged. Add the thyme, corn, cubed potatoes, and cayenne. Stir to combine all ingredients.
6. Simmer: Bring the stew to a gentle simmer, then cover the pot and reduce the heat to low. Allow the stew to simmer for 1 1/2 to 2 hours, or until the squirrel is tender. Check the liquid level periodically and add more boiling water if necessary to keep the ingredients submerged.
7. Add Tomatoes: After the initial simmering period, add the canned tomatoes with juice to the stew. Stir to incorporate the tomatoes thoroughly.
8. Continue Simmering: Cover the pot again and continue to simmer for another hour, or until the potatoes are very tender and the flavors have melded together beautifully. This final hour allows the tomatoes to break down and create a richer, more complex flavor.
9. Serve Hot: Once the stew has finished simmering, it is ready to serve. Ladle generously into bowls and enjoy!

Expert Tips & Tricks

• Squirrel Preparation: Properly preparing the squirrel is key to a delicious stew. Ensure it is thoroughly cleaned and skinned before cooking. Soaking the squirrel in salted water for a few hours prior to cooking can help to draw out any gamey flavors.
• Browning for Flavor: Don’t rush the browning process! A good sear on the squirrel pieces adds depth of flavor to the stew. Ensure the butter is hot before adding the squirrel, and avoid overcrowding the pot, which can lower the temperature and prevent proper browning.
• Adjusting the Consistency: If you prefer a thicker stew, you can remove some of the liquid towards the end of the cooking time and whisk in a tablespoon of flour mixed with cold water to create a slurry. Return the slurry to the pot and simmer until thickened. Alternatively, you can mash some of the potatoes against the side of the pot to naturally thicken the stew.
• Spice it Up: Adjust the amount of cayenne to your liking. If you prefer a spicier stew, add a pinch more. You can also experiment with other spices, such as smoked paprika or a dash of hot sauce.
• Bone-In vs. Boneless: While this recipe calls for cut-up squirrel, you can also use boneless squirrel meat if preferred. However, using bone-in pieces will contribute more flavor to the stew.

Serving & Storage Suggestions

Serve the squirrel stew hot in bowls. A side of crusty bread or cornbread is perfect for soaking up the delicious broth. Garnish with a sprinkle of fresh parsley or chopped green onions for added freshness.

Leftover squirrel stew can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, the stew can be frozen for up to 2-3 months. Thaw the stew in the refrigerator overnight before reheating.

To reheat, gently warm the stew on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between, until heated through. Add a splash of water or broth if the stew has thickened too much during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (approximate)
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	10g	50%
Cholesterol	50mg	17%
Sodium	600mg	25%
Total Carbohydrate	50g	17%
Dietary Fiber	8g	32%
Sugars	10g	N/A
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetable Additions: Feel free to add other vegetables to the stew, such as carrots, celery, or green beans. These additions will enhance the flavor and nutritional value of the dish.
• Spice Variations: Experiment with different herbs and spices to customize the flavor profile. Bay leaf, rosemary, or a pinch of ground cloves can add depth and complexity.
• Thickening Options: If you prefer a thicker stew, you can use cornstarch instead of flour to create a slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the stew during the last 15 minutes of cooking.
• Stock Substitution: While the recipe calls for boiling water, you can substitute chicken or vegetable stock for a richer flavor.
• Tomato Paste: For a more intense tomato flavor, add a tablespoon of tomato paste to the pot along with the canned tomatoes.
• Squirrel Alternative: While the heart of this recipe is squirrel, rabbit can be substituted.

FAQs (Frequently Asked Questions)

Q: Can I use frozen squirrel for this stew?
A: Yes, frozen squirrel can be used. Be sure to thaw it completely in the refrigerator before cooking.

Q: How do I know when the squirrel is cooked through?
A: The squirrel is cooked through when it is tender and easily pulls apart with a fork. The internal temperature should reach 165°F (74°C).

Q: Can I make this stew in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the squirrel as directed, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the squirrel is tender.

Q: What can I do if my stew is too watery?
A: To thicken a watery stew, remove some of the liquid and whisk in a tablespoon of flour or cornstarch mixed with cold water. Return the slurry to the pot and simmer until thickened. Alternatively, mash some of the potatoes against the side of the pot.

Q: Can I freeze this stew for later?
A: Yes, squirrel stew freezes well. Allow the stew to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months.

Final Thoughts

Squirrel stew, prepared just like Grandma Bessie made it, is more than just a recipe; it’s a connection to the past, a celebration of resourcefulness, and a testament to the power of simple, honest cooking. Don’t be intimidated by the unfamiliar. Embrace the process, savor the aromas, and allow yourself to be transported to a time when food was a symbol of love, family, and community. Try this recipe, share it with loved ones, and create your own memories around this comforting and delicious dish. I encourage you to pour a glass of your favorite red wine alongside, and don’t forget to let me know what you think!