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Squirrel stew served in a rustic bowl with fresh bread.
Rich and exotic squirrel stew

Old-Fashioned Squirrel Stew

Author: Flavelo
Recipes Main Courses
Squirrel stew is a forgotten gem of Southern (Appalachian and Louisianan) rural cuisine. Though some shy away, squirrel meat is a sustainable, clean protein source with a flavor between rabbit and chicken, with a slight nutty note (naturally!). This slow-cooked stew is the definition of comfort food: thick gravy, tender meat, and soft root vegetables warm the soul.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 460 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Heavy-bottomed pot (Dutch oven): Ideal for slow cooking.
  • Wooden spoon: For stirring and scraping up bits.

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Cut up the squirrel, season with salt and pepper. Heat oil in the pot and brown the meat pieces on all sides until golden. Remove and set aside.

Tip: This step creates the flavor foundation (Maillard reaction). Don't crowd the pot or meat will steam, not sear.
2 ✓

In the remaining fat, toss in diced onion, carrots, and celery. Sauté for 5-6 minutes until softening. Add crushed garlic in the last minute.

Tip: The 'Mirepoix' (onion-carrot-celery) is the fundamental flavor base for stews.
3 ✓

Sprinkle vegetables with flour, stir and cook for 1 minute. Stir in tomato paste, then deglaze with wine. Scrape up brown bits from the bottom.

Tip: Wine acidity helps lift fond (stuck bits) from the pot; flour thickens the sauce.
4 ✓

Return meat to pot, add cubed potatoes, bay leaf, and cover with stock. Bring to boil, then reduce heat.

Tip: Cut potatoes larger so they don't disintegrate during long cooking.
5 ✓

Simmer covered gently for 1.5-2 hours until meat falls off the bone.

Tip: Squirrel, especially older ones, can be tough. Long, moist cooking (braising) breaks down connective tissue.
6 ✓

Fish out bay leaf, taste, adjust salt/pepper. Serve with rustic bread.

Tip: Stews always taste better the next day as flavors meld.

Recipe FAQ

Is squirrel hard to get?
Yes, it's rare in commerce. Usually obtained from hunters or special game meat dealers.
Can I substitute rabbit?
Perfectly. Domestic or wild rabbit has very similar taste and texture and is prepared the same way.

Ingredients

  • 1.5 lbs Squirrel Meat (cut into pieces)
  • 2 medium Carrots
  • 2 stalks Celery
  • 1 medium Yellow Onion
  • 3 cloves Garlic
  • 1 lb Potatoes
  • 2 tbsp Tomato Paste
  • 2 cups Chicken Stock
  • 3/4 cup Red Wine
  • 2 tbsp All-Purpose Flour
  • 3 tbsp Olive Oil
  • 1 whole Bay Leaf
  • 1 tsp Salt
  • 1 tsp Pepper