Squirrel Stew

Source: The New Texas Wild Game Cook Book

Classifications: Squirrels

Qty Measure Ingredient


1 cleaned and skinned squirrel, cut in pieces

4 ribs celery, cut diagonally

small whole onions

small whole potatoes

4 carrots, sliced diagonally

1 small bay leaf

salt and pepper, to taste

garlic and onion powder, to taste

Worcestershire sauce, to taste

Instructions: Place squirrel pieces in Dutch oven or heavy skillet with a lid.

Cover with water and steam until the meat is nearly tender.

Add the vegetables and seasoning and cook until just tender.

If a thickened gravy is desired, add 1 tablespoon of corn starch dissolved in one-half cup of water

just before serving.

This is good with cornbread.



Background: Recipe by: Judith and Richard Morehead

Copyright 1985

Note: One squirrel will serve two or three people.

Serves: 2

Food Exchanges: