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Squirrel Stew

Squirrel Stew

Oxmoor House JANUARY 1985

  • Yield: about 1 gallon

Ingredients

  • 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

Preparation

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.

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Squirrel Stew recipe

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