How to Make Squirrel Stew

Many people turn their nose up at eating this cute little animal, but actually squirrels have a wonderful taste. The most popular ways of cooking squirrel is either fried or in stews. Fried squirrel should only be done with younger animals, while a stew can be made from an animal of any age. Read on to learn how to make squirrel stew.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 squirrels, cleaned and cut into pieces
• Dutch oven with lid
• 2 tbs. oil
• 4 potatoes, cut into chunks
• 4 carrots, sliced
• 1 large Onion, chopped
• 1 clove garlic, minced
• 1 tbs. Italian herbs
• Salt and pepper to taste
• Water

1. Heat the oil in the bottom of a Dutch oven. Quickly brown squirrel pieces on all sides.
2. Cover the squirrel pieces with water and allow to slow boil for two hours. Remove squirrel from pot and set aside to cool.
3. Add vegetables and herbs to the pan. Turn the heat down to simmer.
4. Remove squirrel meat from bones as soon as the pieces are cool enough to touch. Add the meat back to the pot. Dispose of bones. Add more water, if needed, to cover all.
5. Simmer the stew for another hour or longer. If desired, add a tbsp. of cornstarch to thicken the gravy.

Tips & Warnings

• Squirrel stew is delicious when served with biscuits or hearty, homemade bread.
• Squirrel stew is a common dish at hunting camps as it can cook while the men are out hunting.
• Squirrels are affectionately known as "tree rats" in some parts of the south.