Yesterday, I started cooking for fall turkey season at Gobbler’s Roost.
This is a new recipe for squirrel stew. Hopefully it will be as good as
the others I have come up with.
I also did venison poppers yesterday afternoon & will cook the squirrel
chowda this afternoon. I already have venison spaghetti sauce, venison
chili, & squirrel picadillo in the freezer.
SQUIRREL STEW
INGREDIENTS
7-8 Squirrels debone the meat (see below) and cube into small pieces
4 carrots sliced
4 stocks celery sliced
4 potatoes cubed
1/2 large onion diced
1/2 Jalapeno finely diced, use the whole thing if you like it spicy.
3/4 cup frozen corn
3/4 cup frozen peas
8 ounce tub of mushrooms sliced.
1 packet of beef stew mix
DIRECTIONS
1. Soak squirrels overnight in a salt brine. (I usually quarter them & soak them on the day I kill them & skip this step.)
2. Rinse & put in a crock pot, cover with water. Set pot on high.
3. Cook for 4-5 hrs or until squirrels are tender.
4. Remove the squirrels & allow to cool a tad.
5. Debone the squirrels.
6. Mix the stew mix and water in the crock pot, then add the prepped veggies.
7. Cook on HIGH for roughly 30 minutes or so, give or take.
8. Add the squirrels and turn to LOW and slow cook until the potatoes are tender, stirring periodically.
9. Season with salt/pepper to taste.
NOTE: I keep the squirrels in the fridge in a salt water solution for 2-3 days, pressure cook them,
and freeze them. If you do it this way, you can eliminate Steps 1-5.
