Squirrel Stew

Oxmoor House
about 1 gallon


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4 squirrels, dressed
1 tablespoon lard
1/2 cup chopped onion
2 large tomatoes, peeled, quartered, and seeded
3 cups fresh lima beans
3 cups fresh corn kernels
2 quarts water
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
Dash of red pepper
1 tablespoon plus 1 teaspoon all-purpose flour


Cut each squirrel into 8 pieces. Brown squirrel in lard in a stock pot until lightly browned. Remove from stock pot; drain well on paper towels. Add onion to stock pot; sauté until tender. Add squirrel, tomatoes, lima beans, corn, water, Worcestershire sauce, salt, and pepper; stir well. Cover and bring to a boil.

Add a small amount of hot liquid to flour, stirring to make a paste. Add to stew in stock pot, stirring until blended. Reduce heat; cover and simmer 1 hour or until squirrel is tender.

Created date

February 2010