Squirrel Stew, Like Grandma Made

The scent alone takes me back. Back to crisp autumn days in the Appalachian foothills, leaves crunching underfoot, and the promise of a hearty meal warming on Grandma’s stove. It wasn’t just food; it was a connection to the land, to a way of life where resourcefulness and simple ingredients created something extraordinary. The savory aroma of browned squirrel, mingled with thyme and the sweetness of corn, is a flavor memory etched in my soul – a taste of home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes to 3 hours
• Total Time: 2 hours 50 minutes to 3 hours 20 minutes
• Servings: 2-3
• Yield: About 8 cups
• Dietary Type: Varies (see notes below)

Note on Dietary Type: This recipe is inherently gluten-free and dairy-free if you ensure your flour is gluten-free (though traditional recipes use wheat flour), and your butter is substituted with a dairy-free alternative. It is not vegetarian or vegan.

Ingredients

• 1 squirrel, cut up
• Flour (all-purpose or gluten-free blend)
• Salt
• Pepper
• 2 1⁄2 tablespoons butter (or dairy-free substitute)
• 7 cups boiling water
• 1 teaspoon thyme
• 1 cup corn (fresh, frozen, or canned)
• 3 potatoes, cubed
• 1⁄4 teaspoon cayenne
• 3 medium onions, sliced
• 2 cups canned tomatoes with juice

Ingredient Notes:

• Squirrel: Freshly harvested squirrel is, of course, the traditional choice. Be sure to handle and prepare the meat safely and hygienically. You can also find frozen, pre-butchered squirrel online from specialty meat providers, in some regions.
• Flour: All-purpose flour works well to create a nice crust on the squirrel when browning, but for a gluten-free version, use a 1:1 gluten-free flour blend.
• Corn: Fresh corn kernels cut off the cob are ideal during the summer and early fall. Frozen or canned corn are perfectly acceptable substitutes and are great for year-round preparation.
• Tomatoes: Canned diced tomatoes or crushed tomatoes will both work. If you prefer a smoother stew, you can use tomato puree.
• Onion: Yellow or white onions are fine.

Equipment Needed

• Large pot or Dutch oven
• Large bowl or plate for dredging
• Knife
• Cutting board

Instructions

1. Thoroughly rinse and pat dry the squirrel pieces.
2. In a large bowl or on a plate, combine flour, salt, and pepper.
3. Roll each squirrel piece in the seasoned flour mixture, ensuring it is evenly coated. This coating will help create a flavorful crust when browning and will slightly thicken the stew.
4. In a large pot or Dutch oven over medium-high heat, melt the butter (or dairy-free substitute).
5. Carefully add the floured squirrel pieces to the pot, ensuring not to overcrowd it. You may need to work in batches.
6. Brown the squirrel on all sides until golden brown. This step is crucial for developing a rich, savory flavor.
7. Once the squirrel is browned, add it and all other ingredients (with the exception of the tomatoes) to the boiling water.
8. Stir to combine all ingredients.
9. Cover the pot and simmer over low heat for 1-1/2 to 2 hours, or until the squirrel is tender. Check the pot periodically to ensure there is still adequate liquid. Add more water if needed.
10. After the initial simmering period, add the canned tomatoes with their juice.
11. Continue to simmer, covered, for another hour, allowing the flavors to meld and the tomatoes to break down slightly.
12. Before serving, taste and adjust seasonings as needed. Add more salt, pepper, or cayenne to your preference.

Expert Tips & Tricks

• Browning is key: Don’t rush the browning process. A well-browned squirrel provides a much deeper, richer flavor to the stew.
• Tenderizing the meat: Squirrel can be tough if not cooked properly. Simmering it for an extended period is essential. If you want to ensure it is exceptionally tender, consider using a pressure cooker or slow cooker for the initial cooking stage (adjust cooking times accordingly).
• Bone Broth Boost: Substitute some of the boiling water with bone broth for added depth of flavor and nutritional value.
• Spice it Up (or Down): Adjust the amount of cayenne to control the level of spiciness. For a milder stew, omit it altogether. For a spicier stew, add a pinch of red pepper flakes.
• Vegetable Variety: Feel free to add other vegetables such as carrots, celery, or turnips for a more complex flavor profile.

Serving & Storage Suggestions

Squirrel stew is best served hot, ladled into bowls. A side of crusty bread or cornbread is perfect for soaking up the delicious broth. Garnish with fresh parsley or thyme for a pop of color.

Storage:

• Room Temperature: Do not leave squirrel stew at room temperature for more than 2 hours.
• Refrigerator: Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the stew in an airtight container for up to 2-3 months.

Reheating:

• Stovetop: Reheat the stew over medium heat on the stovetop, stirring occasionally, until heated through. Add a splash of water or broth if it becomes too thick.
• Microwave: Reheat individual portions in the microwave, covered, until heated through. Stir occasionally to ensure even heating.

Nutritional Information

Please note that the nutritional information is an estimate and will vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value*
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	10g	50%
Cholesterol	50mg	17%
Sodium	600mg	26%
Total Carbohydrate	50g	17%
Dietary Fiber	8g	32%
Sugars	12g	–
Protein	25g	50%
Vitamin A	1500 IU	30%
Vitamin C	20mg	33%
Calcium	100mg	10%
Iron	3mg	17%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Venison Stew: If squirrel is unavailable or undesirable, venison makes an excellent substitute. Follow the same recipe, adjusting cooking time as needed.
• Chicken or Rabbit Stew: Chicken thighs or rabbit can also be used as a substitute for squirrel.
• Hearty Root Vegetables: Add other root vegetables like parsnips or turnips for added heartiness and flavor.
• Herb Variations: Experiment with different herbs such as rosemary, sage, or marjoram.
• Creamy Version: Stir in a tablespoon of heavy cream or coconut cream at the end of cooking for a richer, creamier stew.

FAQs (Frequently Asked Questions)

Q: How do I ensure the squirrel is cooked properly?
A: Simmering for 1-1/2 to 2 hours after browning is key to tenderizing the squirrel. The meat should be easily pulled apart with a fork when it’s done.

Q: Can I use frozen squirrel?
A: Yes, you can use frozen squirrel. Thaw it completely in the refrigerator before cooking.

Q: What if I don’t have boiling water?
A: Bring the water to a boil in a separate pot before adding it to the pot with the squirrel and other ingredients.

Q: Can I make this in a slow cooker?
A: Yes, you can. Brown the squirrel as directed, then transfer it to a slow cooker with all other ingredients (except tomatoes). Cook on low for 6-8 hours, then add the tomatoes and cook for another hour.

Q: How do I get rid of the “gamey” taste?
A: Soaking the squirrel in saltwater for a few hours before cooking can help to reduce any gamey flavor.

Final Thoughts

Squirrel stew is more than just a meal; it’s a taste of tradition, a connection to the outdoors, and a testament to simple, honest cooking. Whether you’re a seasoned forager or a curious cook looking to explore new flavors, I encourage you to give this recipe a try. Gather your ingredients, embrace the process, and share the warmth and comfort of this classic dish with loved ones. Don’t be afraid to adapt it to your own tastes and preferences, and most importantly, enjoy!