Entrée: United States – Classic Country Squirrel Stew

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

3–4 squirrels, cut into serving pieces and cleaned
1 / 4 cup (30 g) all-purpose flour (for dredging)
Salt and pepper to taste
3 tbsp (45 ml) bacon drippings or vegetable oil
1 large onion, chopped
2 carrots, sliced
2 potatoes, cubed
2 cups (480 ml) beef or chicken stock
1 cup (240 ml) water
1 bay leaf
1 tsp (1 g) dried thyme
Fresh parsley for garnish

Instructions

1. Season and lightly dredge squirrel pieces in flour, shaking off excess.
2. In a heavy pot or Dutch oven, heat drippings over medium-high heat and brown squirrel pieces on all sides; transfer to a plate.
3. Sauté onion in the pot until translucent, then add carrots and cook 3 minutes.
4. Return squirrel to pot, add potatoes, stock, water, bay leaf and thyme. Bring to a simmer.
5. Cover and simmer gently 1–1.5 hours, or until meat is tender and nearly falling from the bone; skim fat as needed.
6. Adjust seasoning, remove bay leaf, garnish with parsley and serve hot.