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

Rustic Squirrel Stew

Author: Flavelo
Recipes Main Courses
Squirrel stew is a forgotten gem of the rural American South (Appalachia and Louisiana). Although many shy away from it, squirrel meat is a sustainable, clean protein source, with a flavour hovering between rabbit and chicken, with a mild nutty hint (unsurprisingly!). 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 browned bits.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Sulphur dioxide (wine)
⚠️ Celery

Instructions

1 ✓

Joint the squirrel, salt and pepper. Heat the oil in the pot and brown the meat golden on all sides. Remove and set aside.

Tip: This step creates the flavour base (Maillard reaction). Do not overcrowd the pot, otherwise the meat will steam, not fry.
2 ✓

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

Tip: The 'Mirepoix' (onion-carrot-celery) is the foundation of stew flavour.
3 ✓

Sprinkle the vegetables with flour, mix and fry for 1 minute. Stir in tomato purée, then pour in the wine. Scrape up the brown bits from the bottom of the pot.

Tip: The acidity of the wine helps dissolve flavours baked onto the bottom (deglazing), whilst flour thickens the sauce.
4 ✓

Return the meat, add diced potatoes, bay leaf, and pour over the stock. Bring to a boil, then reduce to a simmer.

Tip: You can cut potatoes larger so they don't disintegrate during the long cooking time.
5 ✓

Cook covered, simmering gently for 1.5-2 hours, until the meat falls off the bone.

Tip: Squirrel, especially older specimens, can be tough. Long, moist heat treatment (braising) breaks down connective tissues.
6 ✓

Fish out the bay leaf, taste, season with salt and pepper if needed. Serve with rustic bread.

Tip: Stews are always tastier the next day as flavours mature.

Recipe FAQ

Is squirrel hard to get?
Yes, it is rare commercially. Usually obtained from hunters or specialist game meat dealers.
Can I substitute with rabbit?
Perfectly. Tame rabbit or hare has very similar taste and texture and should be prepared the same way.

Ingredients

  • 600 g ready-to-cook squirrel meat (jointed)
  • 2 carrots
  • 2 sticks celery
  • 1 onion
  • 3 cloves garlic
  • 400 g potatoes
  • 2 tbsp tomato purée
  • 500 ml chicken stock
  • 200 ml red wine
  • 2 tbsp plain flour
  • 3 tbsp olive oil
  • 1 leaf bay leaf
  • 1 tsp salt
  • 1 tsp pepper