How to Make Squirrel Stew
Squirrel meat is a dark meat consumed in many countries around the world, including the United States and Great Britain. When cooked to preserve moisture--as in a stew--it can elicit a tender, nutty flavor. Skinning and cleaning a squirrel, however, can be difficult for the beginner. Fry squirrel and serve it with biscuits and gravy, cooked with dumplings or in a pot pie or stew. Does this Spark an idea?
Things You'll Need
- Vegetables
- Salt
- Pepper
- Crock Pot
- Skillet
- Vegetable Oil
- Meat tenderizer
- Chicken gravy
Instructions
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1
Remove the hide and clean the squirrel. Soak the squirrel in water before removing the hide to keep hair separate from the meat. For cleaning steps and tips, see Resources.
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2
Coat the skillet with vegetable oil and heat over the stove.
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3
Cut the squirrel meat into quarters. Rub the squirrel in meat tenderizer and sprinkle with salt and pepper. Cook the squirrel quarters in the heated skillet until browned on all sides.
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4
Remove the quarters from the skillet and place in the crockpot. Add one inch of water, then cook on "low" for 3-4 hours or until the meat is falling off the bone.
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5
Remove the quarters from the crockpot and separate the meat from the bone. Return the meat to the crockpot with the broth and add the vegetables and chicken gravy. Cook on low for 1 to 1 1/2 hours until vegetables are tender.
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Tips & Warnings
Experiment with different vegetables and spices to enhance flavor.
References
Resources
- Photo Credit Jupiterimages/Photos.com/Getty Images
