Squirrel Stew

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SQUIRREL AND CHICKEN STEW

INGREDIENTS:

6 to 10 squirrels, deboned (10 squirrels yielded 6 cups of deboned meat)
1 large hen or fryer, deboned (omit chicken if desired)
2 quarts squirrel/chicken broth, add more if necessary
3 cups coarse chopped onion
19 oz. frozen Sweet Yellow Corn (Birds Eye Steamfresh)
30 oz. frozen Shoepeg Corn & Butter Sauce (Steamers Green Giant)
1 teaspoon bacon drippings
1 can (28 oz.) Petite diced tomatoes
1 can (10 oz.) RoTel Original Diced Tomatoes & Green Chilies
3 green onions or scallions plus tops, coarsely sliced (1/2 cup)
1 stick (1/2 cup)  butter (for roux)
3/4 cup all-purpose flour (for roux) If roux is too thin, add additional 1/4 cup flour
3 cans (12 oz.) Carnation evaporated milk
1 tablespoon fresh chopped sage or dried
5 teaspoons Morton table salt (to taste)
1 teaspoon freshly ground black peppercorns (Tellicherry) to taste
1 teaspoon Wild Bill's Meat Rub
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup Anson County City Slicker BBQ sauce or any Hickory Smoke BBQ Sauce (optional)

Add squirrels and chicken to 12 qt. pressure cooker with one gallon or more of water and cook for 35 minutes at 15 lbs. pressure.  Allow to cool and debone squirrels and chicken discarding bones, skin and cartridge reserving at least 3 quarts of the broth.

In a 12 qt. stock pot over medium heat, melt one half cup of butter and whisk in 3/4 cup flour and make a blonde color roux, whisking constantly to keep the roux from sticking or burning.  After roux has cooked about 10 to 15 minutes, add chopped onion, green onion, bacon drippings and sautť for about 5 minutes.   Add reserved squirrel/chicken broth and evaporated milk; whisk to blend and bring to a boil.  Add squirrel and chicken meat, corn, diced tomatoes, tomatoes and chilies, salt, sage, Wild Billís Meat Rub, BBQ sauce, red pepper flakes and black pepper.  Reduce heat to low and simmer for 45 minutes, stirring occasionally to prevent sticking.  Adjust seasonings as needed.  Garnish with chopped green onions or scallions if desired.  Serve while hot with saltine crackers or crackers of your choice. 

YIELD: 10 to 12 servings or more

Above squirrel stew prepared on 12-01-13 and was "off the chain good", fantastic taste, texture and eye appeal.  I used some left over red onion for additional color contrast and served with Zesta Wheat saltines. 

Click on sequence thumbnail pixs below for a larger screen view:


 
This recipe was adapted from my Grandmother Lizzie Porterís recipe which was not written down.  I added the RoTel, bacon drippings, butter, green onions, sage, flour, red pepper flakes, BBQ sauce and Wild Billís Meat Rub to this recipe to make it my own.

Back in The Great Depression Era, country folks used whatever wild game meat source was available and this is just one example.  I have killed my share of squirrels over the decades and many ended up in the skillet for sure.  As a school lad back in the early 1960s, I traded wild game (squirrels and rabbits) to a local convenience store for ammunition of which it is illegal to sell and/or barter and trade wild game animals today.

This recipe is similar to a traditional Brunswick stew recipe without the additional veggies that are normally added. 

Check out this link for the .22 cal. Savage Mark II BTVLSS rimfire rifle that the squirrels were harvested with and also my latest rimfire squirrel rifle.

Web published by Bill aka Mickey Porter on 11-29-13 and updated on 06-06-16.

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